Vegan Sweet Teriyaki Tofu Drunk Noodles

Make the chutney: Mix Mangoes (2) Brown Sugar (1/3 cup) , Red Chili Peppers (1/4 cup) , Raisins (2 Tbsp) , Red Wine Vinegar (1 Tbsp) , Ground Ginger (1 tsp) , and Cayenne Pepper (1/4 tsp) together. Heat on stove or covered with paper towel in microwave for 1-2 minutes.

Press excess liquid from Extra Firm Tofu (1 block) by hand using paper towels.

Add Grapeseed Oil (1 Tbsp) to wok or pan over medium-high heat and crumble tofu into pan with your hands. Cook for 1-2 minutes.

Add 1/2 cup of the Ginger Mango Chutney and Teriyaki Sauce (1 Tbsp) to tofu. Stir and continue cooking for 5 minutes or so, stirring occasionally.

When tofu is cooked to your liking, add Pappardelle Pasta (4) , Fresh Spinach (1 cup) , Red Cabbage (1/2 cup) , and Teriyaki Sauce (1 Tbsp) . Mix well.

Top with Scallions (3 stalks) , Crispy Wonton Strips (to taste) , and Sesame Seeds (to taste) . Enjoy!