Ingredients
- 7 ounces Eden Bifun (rice) Pasta, 2 packages, soaked in hot water to cover for 10 minutes
- 2 Tbsp Eden Toasted Sesame Oil
- 1 clove garlic, finely minced
- 1 Tbsp fresh ginger root, minced
- 1/4 cup Eden Sliced Shiitake Mushrooms, soaked 10 minutes in 1/2 cup water, reserve water
- 1 cup unsweetened pineapple juice
- 1/4 cup Eden Brown Rice Vinegar
- 1 cup water, including shiitake soaking water
- 1/4 cup sliced canned water chestnuts, rinsed and drained
- 1 small red bell pepper, sliced into thin strips
- 1/2 pound organic extra firm tofu, rinsed, drained, cubed
- 1 cup broccoli florets, or snow peas
- 1 Tbsp Eden Kuzu Root Starch, dissolved in 2 T. cold water
- 2 Tbsp Eden Shoyu Soy Sauce
- 1/4 cup organic maple syrup, or to taste
- 1/2 cup thinly slice green onions
- 1 cup cashews, dry pan roasted, optional
Directions
Cook pasta per package directions, rinse, drain and place in a serving dish. To prepare the sweet and sour vegetables, heat oil in a large skillet and sauté the garlic and ginger for 1 minute. Add the shiitake and sauté for 2 minute. Add the pineapple juice, vinegar, and water. Cover and simmer 5 minutes until shiitake are tender. Add the water chestnuts, red pepper, broccoli, and tofu. Simmer 2 minutes. Gradually mix in the dissolved kuzu, stirring constantly until thick. Add the shoyu soy sauce, maple syrup and snow peas, if using, and green onion. Simmer for 1 to 2 more minute. Add more shoyu, if desired. Pour the sauce over the pasta. Sprinkle cashews on top.
Nutritional Information
Per serving - 416 calories, 18 g fat (37% calories from fat), 12 g protein, 56 g carbohydrate, 4 g fiber, 0 mg cholesterol, 319 mg sodium