Back Pocket Stir Fry with Noodles

As seen on

pinch of yum

Total Time

40 minutes

Prep Time

15 minutes

Cook Time

25 minutes

Rating

(47)

Ingredients

4 servings

7 ounces brown rice noodles
1 14 oz package tofu
1 tablespoon olive oil for sautéing
3–4 cups chopped vegetables (such as red peppers, mushrooms, zucchini, bok choy, pea pods)
2 cloves minced garlic
peanuts, cilantro, and lime for serving
1/4 cup soy sauce (or tamari for gluten-free)
2–3 tablespoons brown sugar or honey
1/4 cup water
2–3 tablespoons white vinegar, to taste
1 teaspoon chili paste, to taste

Beginner Vegetarian Dinner Pasta ...

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Preparation

Inline ingredients (beta)

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Step 1

SAUCE: Shake all sauce ingredients together until smooth.

Step 2

NOODLES: Soak rice noodles in a bowl of warm water.

Step 3

TOFU: Press tofu with paper towels to remove water. Cut tofu into cubes. In a nonstick skillet over medium high heat, fry tofu with a little olive oil until golden brown. Add a little sauce to get a nice browned crust. Transfer to a bowl and set aside.

Step 4

VEGGIES: In the same pan, add veggies and garlic and another swish of oil. Stir fry over medium high heat until tender-crisp.

Step 5

ASSEMBLE: Drain the noodles. Add them to the pan with the veggies. Add about half the sauce and stir-fry until thoroughly mixed. Add tofu. Top with peanuts, cilantro, and lime.

Chef’s notes

The tofu takes a while to crisp up, so be patient! Sauté for about 15 minutes for a nice crispy exterior.

The vegetable mix can vary. Broccoli would be a yummy addition.

Extra sauce can be stored in the fridge for a week or two, making it easy to fry up more noodles and veggies next time.

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Skill Level

other

Back Pocket Stir Fry with Noodles

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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