Saucy Tofu Veggie Stir-Fry (Oil-Free Option)

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

14oz block extra-firm tofu, pressed, cut into about ½-inch rectangles

4 cups chopped Napa cabbage

3 medium carrots, julienned

1 pack udon noodles (about 7oz or to taste), cooked

1-½ tsp minced ginger

Sauce ingredients (see below).

Note: Ingredients may have been altered from the original.

Directions at instagram.com

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