Back Pocket Stir Fry with Noodles
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(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
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Preparation
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.
Step 6
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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.
