What you need:
2 Servings Asian Noodles (I used Rice Noodles)
1 Tbs. sesame oil (for cooking)
1 Package Firm Tofu, thickly cubed
1-2 cups Teriyaki marinade of your choice.. always check the labels here folks, they sneak some sketchy ingredients in there… if you can make your own sauce using Bragg’s Liquid Amino Acids
1 can Straw Mushrooms
1 can (or fresh) Pineapple
1 can water chesnuts
3 Stalks Celery, chopped
1 Red Bell Pepper, roughly chopped
1 Yellow Bell Pepper, roughly chopped
1/2 cup Raw Cashews
2 Tbs. Toasted Sesame Seeds
What you need to do:
Read the package instructions for your noodles, and time them accordingly. It will take you about 20-25 minutes to cook your vegetables.
Drain your canned ingredients and let sit until all the water has been drained.
Bring a large wok, or something of equivalent size, to medium high heat.
Add you oil, and it let heat up.
Add your cubed tofu, and cook until golden brown on 2-3 of 4 sides.
Add your red and yellow bell peppers.
Let cook for 5 minutes. Stirring lightly and frequently.
Add your celery and stir.
Let cook for another 3 minutes. Stirring lightly and frequently.
Add your drained water chestnuts, pineapple, and straw mushrooms and stir.
Let cook for another 5 minutes.
Add your sauce (about a cup) and let everything get coated. If you have a lot of water from your vegetables, very carefully drain as much water as you can from the wok. Use a large spoon if you are nervous about transferring it to the sink.
Let cook for another couple of minutes, until it looks like everything is taking on the sauce.
Mix in the noodles directly from the water, and mix thoroughly.
Add cashews and sesame seeds and mix again.
Taste, and add more sauce if needed.