Back Pocket Stir Fry with Noodles

Nguyên liệu

• 7 ounces brown rice noodles
• 1 14 oz package tofu
• 1 tablespoon olive oil for sautéing
• 3-4 cup chopped vegetables (I used a pre-chopped fresh stir fry mix)
• 2 cloves minced garlic
• peanuts, cilantro, and lime for serving
• 1/4 cup soy sauce (or tamari for a gluten-free option)
• 2-3 tablespoons brown sugar or honey
• 1/4 cup water
• 2-3 tablespoons white vinegar, to taste
• 1 teaspoon chili paste, to taste

Cách làm

1. 1

   Shake all sauce ingredients together until smooth.

2. 2

   Soak rice noodles in a bowl of warm water.

3. 3

   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.

4. 4

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

5. 5

   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.