Salt & Pepper Tofu Stirfry

Ingredients

• 16 ounces Flat rice noodles
• 4 quarts boiling water
• 1⁄2 cup liquid aminos (or soya sauce)
• 3 tablespoons maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon brown rice vinegar
• 1 tablespoon cornstarch
• 1⁄4 teaspoon asafoetida
• 1 tablespoon sunflower oil
• 1 tablespoon grated ginger
• 1⁄2 cup chopped celery
• 1 cup Chinese cabbage
• 1 1⁄2 cup broccoli florets
• 1 cup sliced carrots chopped
• 1 cup sliced zucchini
• 3⁄4 cups edamame
• 2 baby bok choy
• handful of snow peas
• handful cashews
• 1 block of extra firm tofu
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1⁄2 tablespoon liquid aminos (or soya sauce)