10 minutes
Cook Time
20 minutes
Cooking Level


  • 1 Pure Flavor® Organic Red Sweet Bell Pepper, julienned
  • 12 oz organic tofu, cubed
  • 1 package organic rice noodles, prepared
  • 1 small organic cabbage, finely shredded
  • 1 organic carrot, cut into matchsticks
  • 4 organic green onions, sliced
  • 2-3 cloves organic garlic, minced
  • 2-4 tbsp organic soy sauce
  • 2 tbsp organic sesame oil, divided
  • 1-2 tbsp organic rice wine vinegar
  • 2 tbsp water
  • 1 tbsp fresh organic ginger, minced
  • Pinch of organic red pepper flakes
  • Salt and pepper, to taste


Step 1

Heat 1 tablespoon of oil in a pan over medium-high heat, add tofu and cook for 5-8 minutes on each side, until lightly golden in color. Season with salt. Transfer to a small plate.

Step 2

Heat a large wok or skillet over medium-high heat, add remaining tablespoon of oil, ginger, garlic and red pepper flakes and cook for 1 minutes. Add cabbage, peppers, carrots, green onions, soy sauce, rice vinegar and water. Stir fry for 5-7 minutes, or until cabbage wilts and vegetables soften. Add the tofu to the cabbage 2 minutes before it’s done to warm through. Taste for seasoning, adding salt and pepper to taste.

Step 3

Serve with rice noodles.