- 1/4 cup soy sauce
- 2 tablespoons honey, maple syrup, or sugar
- 1 block tofu, diced
- 8 ounces sweet potato starch noodles
- 4 ounces spinach
- 1 tablespoon vegetable oil
- 1 cup yellow onion, thinly sliced
- 2 cloves garlic, minced
- 6 shiitake mushrooms, stems removed and thinly sliced
- 1/2 cup carrots, shredded
- 2 scallion stalks, cut into 1-inch pieces
- 1 1/2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- In a medium-sized bowl whisk together soy sauce and honey.
- Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.
- Bring a large pot of water to boil, enough to fit the noodles. Cook noodles in boiling water for 5 minutes. Do not discard water.
- Use tongs to transfer to a colander and rinse noodles under cool running water.
- Cut the noodles into 6-inch long pieces with scissors. Set aside.
- Blanch spinach in the same pot of water that you cooked the noodles for 1 minute until wilted.
- Drain the water and rinse under cold running water.
- Form spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half. Set aside.
- Heat a large saute pan over medium-high heat.
- Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2 minutes.
- Add scallion and saute 1 minute.
- Add tofu and cook 1 minute to warm (do not discard sauce).
- Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until noodles are coated with the sauce. Serve topped with sesame seeds.
For a stronger sauce flavor, add an additional 1 tablespoon soy sauce and 1 1/2 teaspoon honey.