Crunchy Vegetable and Crispy Tofu Rice Noodle Bowl

Ingredients: Tofu (Extra firm 14oz block) Rice noodles (3 cups) Mung beans (7oz) 1 carrot 1 cup Collard greens (Spring Greens) 1/2 onion 2 garlic cloves 2 tbsp oyster Sauce 1 tbsp light soy sauce Chili sauce (optional) Directions: Soak rice noodles in cold water 15 minutes Remove tofu from pack and drain water. WrapContinue reading “Crunchy Vegetable and Crispy Tofu Rice Noodle Bowl”