- 4oz cooked rice noodles
- 2oz firm tofu
- 1/4 cup tomato
- 1/4 cup carrot
- 1/4 cup red onion
- 1/4 cup jalapeño
- 1 tbsp Copra’s organic coconut nectar
- 3 tbsp Copra’s coconut aminos
- 2 tbsp coconut oil
- Black pepper
Step1. Start by cooking your noodles in boiling water for 3 minutes. Rinse in cold water, drain it, then set it aside.
Step 2. To a pan over medium heat, add coconut oil and firm tofu. Stir fry the tofu until golden brown.
Step 3. Remove the tofu from the pan, then add coconut oil to stir-fry the veggies and aromatics.
Step 4. After the veggies have softened, add the noodles to the pan, then season with coconut aminos, coconut nectar, and black pepper.
Step 5. Remove from the heat as soon as everything is well combined. We don’t want to overcook the noodles. Plate it, then add some jalapeños as garnish.