We used fresh tuna instead of tofu. Almost any protein can be substituted for the tofu in this dish.

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Serves 6

2 tablespoons/15ml/15g distilled white vinegar

2 tablespoons/30ml/30g  Braggs liquid aminios or coconut aminos  

2 tablespoons/15ml/15g vegetable broth

1/2 teaspoon/2g  brown sugar or honey

2 teaspoons/10g canola or avocado oil

1/2 teaspoon/3g hot chili flakes ( or more to taste)

2 large leeks, chopped

1 or 2 hot green chili peppers, seeded and fine chopped

7 ounces/170g firm tofu, cut into 1/2 inch cubes

6 ounces thin rice /198gsticks, soaked in water for 20 minutes

1 large tomato chopped

2 tablespoons/3g minced fresh mint leaves

1 teaspoon sesame oil

Liquid Aminos to tasted

In a small bowl, mix together the vinegar, liquid aminos, broth and sugar.  Set aside.  In a large wok, heat the oil over medium high heat.  Stir fry the pepper flakes, leeks and chili until the vegetables begin to soften.  Add the tofu and stir-fry for 1 minute.  Drain the noodles and add them and the soy sauce mixture to the wok.  Stir-fry until the noodles are tender (about 3 minutes).  Add the tomatoes and half of the mint.  Cook for 30 seconds.  Drizzle the sesame oil and remove from the heat.  Turn onto a platter and sprinkle with the remaining mint.