Garlic Parmesan Brown Rice Noodles

• 1 8 oz. package brown rice noodles
• 8 oz. extra-firm tofu, sliced into 1" x 1" strips
• 2 T olive oil, divided
• 1 large bunch of spinach coarsely chopped
• 8 oz sliced mushrooms
• 1 t + 1/2 t granulated garlic
• 2-3 garlic cloves, finely chopped
• 1/2 c grated Parmesan
• Salt & pepper to taste

1. Cook the noodles according to package instructions. Drain well, drizzle with a small amount of olive oil and set aside.
2. Heat a large skillet over medium-high heat and add 1 tablespoon of oil.
3. Add the tofu strips and stir fry until they brown up slightly, sprinkling 1/2 teaspoon of granulated garlic and a generous pinch of parmesan about midway through the cooking process.
4. Remove from heat & set aside (blot with paper towel if needed)
5. In the same skillet add the remaining olive oil and half of the chopped fresh garlic. Cook until garlic just begins to brown and turn fragrant.
6. Add the mushrooms to the pan, cook them up, and place them with the tofu.
7. Add the other half of the garlic. When it becomes fragrant, add the spinach and cook for 30 seconds to a minute, until it just begins to wilt.
8. Add the noodles, granulated garlic, parmesan, tofu and other veggies and toss together until combined. Remove from heat.

brown rice noodles, extrafirm tofu, olive oil, mushrooms, garlic, parmesan, salt

Taken from www.epicurious.com/recipes/member/views/garlic-parmesan-brown-rice-noodles-50165415 (may not work)