Ingredients

• 8 oz rice noodles
• 1/4 cup soy sauce
• 1 tbsp hoisin sauce
• 1 tsp agave syrup
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 2 cups sliced mushrooms
• 1 yellow onion, thinly sliced
• 1 cup shredded green cabbage
• 1 carrot, peeled and julienned
• 8 oz extra-firm tofu, crumbled
• 2 green onions, sliced
• 1 tsp sesame seeds for serving

Preparation

Cook the rice noodles according to the package directions. Drain them in a colander and set them aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, agave, garlic, and ginger. Set it aside.
In a large skillet, heat the oil over medium-high heat. Stir in the onions and mushrooms and cook until they soften, about 5 minutes. Stir in the cabbage and carrots and cook until they begin to soften, about 2 minutes. Add the tofu, noodles, and sauce. Mix everything together well.
Serve immediately topped with the green onions and sesame seeds or store it in the refrigerator for up to 5 days.