I created this recipe last night and it is KILLER. It is nutrient dense and full of fiber and protein. Plus it is DELISH! Enjoy this Coach Michelle original recipe – it serves two well, for most it might serve 4 but we were HUNGRY!



1/2 package of organic udon noodles

8oz Sprouted Firm Tofu (found at trader joes)

1/4t Wasabi powder

1T Shoyu (or soy sauce)

1 heaping T Brags amino Acids

1T toasted sesame oil

1t mirin

1T water


1 medium leek halved & sliced thin

1 hot pepper or pepper of choice seeded & cut into 1/2″ pieces

1/2 anaheim pepper seeded & cut into 1/2″ pieces

1 C Shitake mushrooms sliced

1C broccoli crowns split into bite size pieces

1/2 C sliced fresh fennel root

1/2 C (small) brussels sprouts cut in 1/4’s

1/4 cup sea palm or kombu sea weed (soak for 10 minutes and chop)

4 red chard leaves cut horizontally¬†into 1/2″ slices

2 collared green leaves – remove stalk and cut horizontally into 1/2″ slices


2T Tahini Sauce (available at trader joes)


1t Mirin (japanese cooking wine)

remainder of tofu saute.

Optional topping: 1/4 cup raw cashews crushed




Cook Udon and splash it with water to keep it from sticking. Divide it onto two plates

Cube the tofu into 3/4″ cubes. Put it in a bowl and pour the braggs, shoyu and wasabi over and mix well. Let it sit while you cut the veggies.

Wash and prep the veggies. put them each in their own bowl so they are easy to toss in.


Blend all ingredients with a wisk, include the remaining tofu saute.


In a cast iron pan/medium heat

Spray the pan with coconut oil.

Place the tofu on the pan once hot.

Stir Fry: it is imperative that you continue to stir. Use a spatula so you can continuously clean the bottom so there is no burning. 

in a stir fry pan heat on medium. Add the sesame oil heat for 2 minutes.

add the leeks and stir constantly for 2 minutes

add peppers and stir constantly for 1 minute

Turn heat to medium high

add broccoli and brussel sprouts & blanche with 1T of water. Stir constantly for 1 minute.

add mushrooms & fennel, and blanche with 1t of mirin. Stir constantly for 1 minute.

Add chard, collared greens and sea weed. Stir constantly for 1 minute.

Immediately place the stir fry on the noodles, top with the tofu and the sauce. Sprinkle cashews on top and enjoy!