Ingredients

• 1 package (8oz) of The Only Bean Soybean Spaghetti

• 1/4 cup rice vinegar

• 3 tablespoons reduced-sodium soy sauce

• 2 tablespoons brown sugar

• 2 tablespoons fish sauce or additional reduced-sodium soy sauce

• 1 tablespoon lime juice

• Dash of Chili Garlic sauce, depending on preference

• 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes

• 3 teaspoons canola oil, divided

• 2 medium carrots, grated

• 2 cups fresh snow peas, halved

• 3 garlic cloves, minced

• 2 large eggs, lightly beaten

• 2 cups bean sprouts

• 3 green onions, chopped

• 1/2 cup minced fresh cilantro

• 1/4 cup unsalted peanuts, chopped

Instructions

• Step 1 – Cook 1 pack of soybean spaghetti according to directions on the package. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice, and chili garlic sauce until smooth; set aside.
• Step 2 – In large skillet/wok, stir-fry tofu in 2 teaspoons oil on medium/high heat until golden brown or 3-6 minutes. Remove and maintain warm. Stir-fry carrots and snow peas in remaining (1 tablespoon) oil for 1-2 minutes. Add garlic and stir-fry 1 minute longer or until vegetables are crisp/tender. Add eggs; cook and stir until set.
• Step 3 – Add prepared pasta to cooked vegetable mixture. Stir vinegar mixture and add to skillet. Bring to a boil. Add tofu, bean sprouts, and onions; heat through.
• Step 4 – Transfer to serving platter, sprinkle with cilantro and peanuts and enjoy.