Dairy-Free Tofu and Vegetable Stir-Fry with Rice Noodles

Ingredients

• 1 lb Extra Firm Tofu
• 8 oz Rice Noodles
• 2 cups Broccoli Florets
• 1 cup Carrots
• 1 cup Bell Pepper (any color)
• 1 cup Snap Peas
• 1/4 cup Soy Sauce (low sodium)
• 2 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Cornstarch
• 1/4 cup Vegetable Broth

Instructions

1. 1Press the 1 lb Extra Firm Tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.
2. 2Bring a large pot of water to a rolling boil. Add the 8 oz Rice Noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew; then drain the noodles thoroughly and set them aside.
3. 3Heat the 1 tbsp Sesame Oil in a large 12-inch skillet or wok over medium-high heat, approximately 400°F (200°C). Add the 1 lb cubed Extra Firm Tofu and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
4. 4Add the 3 cloves minced Garlic and 1 tbsp minced Ginger to the skillet with the tofu; stir and cook for 1 minute until fragrant. Then, add the 2 cups Broccoli Florets, 1 cup sliced Carrots, 1 cup chopped Bell Pepper, and 1 cup Snap Peas, and continue to stir-fry for 5-7 minutes, until the vegetables are tender-crisp, meaning they are slightly softened but still retain a bite.
5. 5In a small bowl, whisk together the 1/4 cup Soy Sauce, 2 tbsp Rice Vinegar, 1 tbsp Cornstarch, and 1/4 cup Vegetable Broth until the cornstarch is fully dissolved and no lumps remain.
6. 6Pour the prepared sauce mixture into the skillet with the tofu and vegetables. Cook, stirring constantly, for 2-3 minutes over medium-high heat, approximately 350°F (175°C), until the sauce thickens and evenly coats the tofu and vegetables.
7. 7Add the drained 8 oz Rice Noodles to the skillet. Gently toss everything together for 1-2 minutes to ensure the noodles are coated in the sauce and heated through, then serve immediately.

Substitutions

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