Back Pocket Stir Fry with Noodles
Ingredients
- 7 ounces 7 ounces brown rice noodles
- 1 tofu 14 oz package
- 1 tablespoon 1 tablespoon 1 tablespoon olive oil for sautéing
- 34 vegetables – cup chopped (I used a pre-chopped fresh stir fry mix)
- 2 garlic cloves minced
- peanutscilantrolime , , and for serving
- 1/4 cup 1/4 cup soy sauce (or tamari for a gluten-free option)
- 23 brown sugar honey – tablespoons or
- 1/4 cup 1/4 cup water
- 23 white vinegar – tablespoons , to taste
- 1 teaspoon 1 teaspoon chili paste , to taste
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Instructions
- SAUCE: Shake all sauce ingredients together until smooth.
- NOODLES: Soak rice noodles in a bowl of warm water.
- 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.
- VEGGIES: In the same pan, add veggies and garlic and another swish of oil. Stir fry over medium high heat until tender-crisp.
- 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.
Source
Original recipe: View Original