Burmese Tofu Stir-Fry with Rice Noodles

Ingredients

• 1 block Extra Firm Tofu
• 8 oz Rice Noodles
• 2 cups Broccoli Florets
• 1 cup Carrots
• 1 medium Bell Pepper
• 3 cloves Garlic
• 1 tablespoon Ginger
• 3 tablespoons Coconut Aminos
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sesame Oil
• 1 teaspoon Maple Syrup
• 1/4 teaspoon Red Pepper Flakes
• 1/4 cup Green Onions

Instructions

1. 1Place the 1 block Extra Firm Tofu on a clean kitchen towel or paper towels. Cover with another towel and a heavy object, like a cast iron pan, to press out excess water for at least 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
2. 2Cook the 8 oz Rice Noodles according to the instructions on their packaging. Drain them well and set aside.
3. 3Heat 1 tablespoon of Sesame Oil in a 12-inch skillet or wok over medium-high heat (400°F / 200°C). Add the 1-inch cubes of tofu and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.
4. 4Add the 2 cups of Broccoli Florets, 1 cup of Carrots, and 1 medium Bell Pepper to the skillet with the tofu. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp. You should see them brighten in color and become slightly softened.
5. 5Add the 3 cloves of minced Garlic and 1 tablespoon of minced Ginger to the skillet. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
6. 6Pour in the 3 tablespoons of Coconut Aminos, 2 tablespoons of Rice Vinegar, and 1 teaspoon of Maple Syrup. Add the 1/4 teaspoon of Red Pepper Flakes. Stir everything together and bring the sauce to a gentle simmer for 1-2 minutes, allowing the flavors to meld.
7. 7Add the drained 8 oz Rice Noodles to the skillet with the tofu and vegetables. Toss gently for 1-2 minutes to coat the noodles and other ingredients evenly with the sauce.
8. 8Remove the skillet from the heat. Garnish with the 1/4 cup of chopped Green Onions and serve immediately.

Substitutions

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