Directions

• Preheat an oven to 400 F.
• Drain the water from the tofu slab and squeeze out the water and wrap the tofu in a paper towel or cloth to remove as much moisture as possible
• Keep it wrapped for at least 10 mins or so and then cut the tofu into cubes
• Toss them in a bowl with 4 tbsp soy sauce, 1 tbsp sriracha, spray of oil & the corn starch
• Bake on a greased tray for 30 mins
• Cut all the vegetables in thin long cuts about 2 “ to resemble the noodles
• Heat water in a pan and once the water boils, add the cut beans and cook them for 3-5 mins
• After the beans is half cooked, add the carrots and cook for a minute or so and drain the water and keep aside
• Cook the noodles with salt according to instructions on the packet
• Strain the water and keep aside and sprinkle a few drops of oil to prevent it from drying & keep covered
• Take a large pan and heat the oil and once nice & hot, add the minced garlic and roast.
• Next add the onions & ginger and saute for a couple of minutes till they turn translucent
• Add the chili garlic paste and the cut cabbage and stir fry for a couple of minutes till the cabbage reduces in size
• The peppers are added next followed by the beans, carrots and the peas
• Add the soy sauce, agave & sriracha at this time and give the veggies a nice stir
• The crispy seasoned tofu cubes are added along with the cooked noodles
• The whole vegetable noodle mixture is stir fried together for a minute or so
• Taste and season with extra soy sauce, agave if you like it sweeter or sriracha/red chilly paste if you like spicier.
• And then garnish with scallions and the hakka noodles are ready to eat