Earthy Stir-fry

This is a mock Chinese Stir-fry. This came about me craving Shiitake mushrooms, and then adding ingredients to complement the taste, and voila.

Prep time: 20 minutes
Cook Time: 20 minutes

Earthy Stir-fry (Sorry for wacky plating. The noodles
decided to all fall in the bowl. T.T)

2-4 oz. gluten free linguine pasta (Hodgson Mill is my fav. brand for texture and taste)
2 cloves of garlic, minced
2 medium carrots peeled and sliced
1/2 medium onion sliced
7-8 dried Shiitake mushrooms, soaked and quatered
1/2 block of extra firm tofu, cubed
1 TB of EVOO or Grape Seed Oil
1 TB of Tamari (or more if desired)

First, prep the shiitake mushrooms. In a bowl of warm water, place the mushrooms and allow to soak for 15 minutes or until tender. Once tender, squeeze the water from the mushrooms and cut off the stems. Slice the mushrooms.

Next bring a pot of water to a boil and add your noodles. Follow the directions indicated on the package.

While the mushrooms are soaking, and the water is being prepared for the pasta, prepare the garlic, carrots, onion and tofu. Place the oil  in a pan over medium heat. Once the oil is warmed, place the tofu into pan and allow to lightly brown on all sides. Then add the garlic, stirring occasionally for 2-3 minutes. Next add the onions and carrots, cooking until tender. Next add the mushrooms, stirring occasionally for about 4-5 minutes.

After the noodles have been cooked and drained, add to the vegetable and tofu mix, stirring to keep the noodles from sticking to the pan. If you need more oil, add about a 1/2 of tablespoon more of oil. Once the noodles are mixed in, add the tamari sauce and stir, ensuring noodles, vegetables and tofu are covered. Allow to simmer for 2-3 minutes stirring occasionally, remove from heat and plate.