Chinese Chili with Tofu and Rice Noodles

1 bunch green onions, chopped
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
Saute in 1 Tbsp water for 1 minutes
Add ½ tsp Chinese 5 spice
2 tsp siracha (optional for added heat)

1 red pepper, chopped
1 large onion, diced
3 ½ oz shitake mushrooms
8 oz button mushroom
*Add to garlic, ginger mix and cook for 5 minutes

¼ cup rice wine vinegar
½ tsp sesame oil
3 Tbsp tamari
3 Tbsp black bean garlic sauce
1 Tbsp chinese chili sauce
2 cup vegetable broth
2 tsp sucanat
Whisk together and stir into above.  Bring to a boil

Add 8 oz extra firm tofu, drained and blotted
1-15 oz can pinto beans, drained and rinsed
1 ½ cup black eyed peas
2 cups rice noodles, soaked in hot water

Simmer for 20 minutes

*optional add ins zucchini, eggplant, sugar snap peas 

Inspired by Christie@fooddonelight

susan wesley