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Ingredients
  • Extra virgin olive oil to taste
  • 5 oz firm tofu, thinly sliced and patted dry (140 g)
  • 2.6 oz buckwheat noodles (75 g)
  • 2 cloves of garlic, minced
  • ¼ onion, julienned
  • ¼ red bell pepper, julienned
  • 1 carrot, julienned
  • 1 zucchini, spiralized
  • subheading: For the sauce:
  • 3 tbsp tamari or soy sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp water or vegetable broth
  • ⅛ tsp cayenne powder
  • For garnish: red cabbage sprouts, raw cashews (chopped), fresh cilantro and lime
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