Ingredients: 2 cups red bell pepper strips, ¼-inch thick,4 cups small broccoli florets,3 Tbs. chopped cilantro for garnish,½ tsp. crushed red pepper,1 tsp. dark sesame oil,3 cloves garlic, minced,1 tsp. granulated sugar,¼ cup tamari or low-sodium soy sauce,2 Tbs. rice vinegar,½ cup thinly sliced scallions for garnish,8 oz. vermicelli or thin spaghetti, broken in half,½ lb. firm tofu, well-drained and cut into ½-inch cubes,1 Tbs. vegetable oil
Instructions: Cook noodles in boiling water according to package directions, or until just tender; drain, and rinse well. Mix tamari, vinegar, sugar, sesame oil and crushed red pepper in small bowl.,Heat vegetable oil in nonstick skillet over medium heat. Add bell peppers and broccoli, and stir-fry until softened, about 5 minutes. Add tofu and garlic, and stir-fry 2 minutes.,Add noodles and soy sauce mixture, toss well to coat, and cook 4 to 5 minutes, or until thoroughly heated and vegetables are tender. Sprinkle with scallions and cilantro, and serve.