Tofu with Sweet Potato Noodles

Cut onion in half and slice into half moon pieces. Slice the green pepper. Slice mushrooms if large or keep the tiny button ones whole. Slice the garlic. Slice the tofu into 1/4-inch block slices and drain in colander to rid excess liquid.

Meanwhile cook the noodles (boil in water until tender and drain). Keep warm.

Heat some olive oil in skillet and saute the onions, peppers and mushrooms until crisp tender (just not mushy).

Add and saute in the garlic. Add some good splashes of soy sauce, Asian sesame seed oil and about 1/4 cup of the hoisin sauce and stir well.

Add the tofu and carefully heat and turn to coat both sides of the tofu. Season with additional salt and pepper, soy sauce and Hoisin sauce if desired.

Toss the cooked noodles in additional sesame oil and place on platter and top with the sauteed vegetables and tofu. Garnish with sesame seeds and chopped scallion.