1 Tbsp Bragg’s liquid aminos
1-1/2 tsp. dark soy sauce
1-1/2 tsp. cornstarch
1 box tofu, drained, pressed, cut in cubes
1/2 cup ketchup
1/4 cup veggie broth
1 Tbsp. chili garlic sauce
2 tsp. sugar
1 Tbsp. oil
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
1 Tbsp. green onions, sliced
3 dried red chilis
1/2 red pepper, thinly sliced
1 jalapeno, stemmed, seeded and minced
1/2 yellow onion, sliced thinly
2 tsp. toasted sesame seeds
1 tsp. sesame oil
3 Tbsp. Thai basil, chopped
2 bundles of brown rice soba noodles

Combine the soy sauces and cornstarch. Then toss the tofu in and stir it around so it’s coated. Let sit for at least a half hour, if you can.

In a measuring cup, combine ketchup, broth, chili garlic sauce and sugar. Stir and set aside.

Cook noodles just before tofu is heated through.

Heat your wok (or big frying pan) over medium heat. Add the Tbsp, of oil, then brown the tofu. Remove and set aside. Add the ginger, garlic, green onions and jalapeno to the wok. Cook until it starts to smell good and the chilis begin to brown. Add the onions and peppers. When they start to soften, add the tofu, reserved sauce, sesame seeds, sesame oil and Thai basil. Stir to combine and serve when heated throughout.

Serves 4