Hot and Sour Shirataki Noodles with Tofu

(serves 2)

14-16 ounces shirataki noodles, packed in water (two 7 or 8 ounce packages) OR regular thin noodles, such as buckwheat soba or angel hair pasta. Just make the noodles according to package directions and then add them at the end of the recipe.
2 cups water
1 tbsp. soy sauce
1/8 tsp. sesame oil

8 ounces extra firm tofu, cut into cubes
1 tbsp. soy sauce
1/4 tsp. sesame oil

1 1/2 tsp sesame oil
1/4 tsp. red pepper flakes
1 tsp. chopped garlic
4 finely chopped green onions
8 ounces mushrooms, sliced
2 tbsp. lime juice
1 tsp. hot Chinese chili sauce (to taste)
3 tbsp. soy sauce
1 tsp. sugar
shredded Napa Cabbage
chopped toasted peanuts

Drain and rinse the shirataki noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil and cook for 2 minutes. Remove from the heat and set aside.

Toss the tofu cubes with the 1 tbsp. soy sauce and 1/4 tsp. sesame oil and set aside while you heat an oiled non-stick skillet or wok. When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides. Remove it from the skillet and place it back in the bowl with the marinade. Stir gently, and set aside.

Add the remaining 1 1/2 tsp. sesame oil to the pan. Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices. Add the lime juice, 3 tbsp. soy sauce, and sugar, and stir well. Continue stir-frying until the mixture boils.

Drain the noodles and add them to the pan, along with the tofu and its marinade. Toss well to mix. Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.