Curry Veggies Rice Noodles - Chef Ming Tsai

Ingredients

• 1 package firm tofu, pressed and cut into 1/2” cubes
• 1 bunch of scallions, sliced, green and white separated
• 5 cloves of garlic, sliced
• 2 tb minced ginger
• 2 tb Madras curry powder
• 1 red bell julienne
• 3 cups zucchini spaghetti
• 1/4 pound soaked rice noodles
• 2 cups watercress or spinach
• 3 tb Braggs amino acid
• Juice of 1 lime
• Toasted sesame seeds
• Grape seed oil or canola to cook
• Kosher salt and fresh ground black pepper to taste