Multi-Nut Stir Fry (Pine Nuts!)

Here's something really pretty, really tastey, and really easy.  In other words, I could eat this every week and still be happy.  I got some pine nuts for Christmas, (I know, I'm weird), and this is how I broke the pakcage open.   Oh my gosh, this was so good.  The pine nuts and sun flower seeds, neither of  which I had eaten in a stir fyr before, were absolutely fabulous.  Although the ration of noodles to veggies was higher than I would normally do, this has got ot be one of my favourite stir fries that I have made in a long time.  The leftovers were good, too, which was a huge plus.
Triple Nut Stir Fry

Serves 4

Adapted from 101 Vegetarian Cookbooks

1 1/2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons mirin
½ cup tamarind juice
2 tbsp corn starch
2 tablespoons rice vinegar
Chili sauce, to taste
Fine-grain sea salt
2 bundles soba noodles, cooked
12 ounces fried tofu
1 onion, sliced
4 carrots, sliced into thin strips
2 baby bok choy, sliced
Sesame seeds, pine nuts, and sunflower seeds

Mix together the sugar through the sea salt in a bowl. Set aside.
Heat a bit of water in a wok over high heat, and then add the onion. After a minute add in the carrots, and then cook for another 5 to 6 minutes. Add in the bok choy and cook until almost tender. Add the tofu, sauce, and noodles. Keep stirring until combined. Serve topped with sesame seeds, pine nuts, and sunflower seeds.

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