Take tofu and drain off the liquid. Set on a plate covered in paper towels and remove any extra moisture you can with paper towels.
Roughly chop the white mushrooms.
Heat a skillet or cast iron pan over medium high heat. Add avocado oil and heat through. Add mushrooms, ginger, and chili garlic paste and cook for 4 minutes, stirring constantly.
Microwave leftover noodles until heated through.
Move the tofu to the pan and gently squish the tofu into crumbles with a fork or wooden spoon. Stir occasionally. Once tofu looks dry and browned slightly add the Asian Tofu Sauce, leftover cabbage, Broccoli, and smoked paprika. Saute and continuously stir for 2-3 minutes until cabbage has wilted down. Remove from heat and serve immediately over the rice noodles with Cilantro and green onions.

Follow us