Mango and Snow Pea Stir-Fry

• 1 Tbs. vegetable oil
• 1 tsp. garlic
• 8 oz. teriyaki-seasoned baked tofu, cubed
• 8 oz. snow peas, trimmed
• 8 oz. bean sprouts, rinsed
• 2 mangoes, peeled, seeded and cubed
• 3/4 cup mango juice
• 1 Tbs. soy sauce, or to taste
• 1 tsp. sesame oil
• 1 Tbs. cornstarch mixed with 1 Tbs. water
• 3 oz. bean thread noodles, soaked in boiling water for 20 minutes

1. Heat wok over medium-high heat.
2. When hot, add oil.
3. Add garlic, stir-fry for 30 seconds and add tofu cubes.
4. Stir-fry for 1 minute, and add snow peas, bean sprouts and flesh from one mango.
5. Continue cooking for 2 to 4 minutes more.
6. Mix mango juice with soy sauce, sesame oil and cornstarch mixture, and stir into wok.
7. Cover wok, and cook for 3 to 4 minutes more.
8. Drain noodles.
9. Remove cover, and stir in noodles.
10. Cook for 2 to 3 minutes, or until sauce thickens.
11. Remove from heat, and place on serving platter or individual plates.
12. Garnish with remaining mango cubes, and serve.

vegetable oil, garlic, teriyakiseasoned baked tofu, snow peas, bean sprouts, mangoes, mango juice, soy sauce, sesame oil, cornstarch, noodles

Taken from www.vegetariantimes.com/recipe/mango-and-snow-pea-stir-fry/ (may not work)