Tofu and Vegetable Stir-Fry with Noodles

Ingredients

• 8 oz Rice noodles
• 14 oz Firm tofu
• 1 cup Broccoli florets
• 1/2 cup Carrot
• 1/2 cup Bell pepper
• 1/2 cup Snow peas
• 3 tablespoons Soy sauce
• 2 teaspoons Sesame oil
• 1 teaspoon Ginger
• 2 cloves Garlic
• 1 tablespoon Vegetable oil
• 1 tablespoon Cornstarch

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Carefully add the 8 oz of rice noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight firmness when bitten. Drain the cooked noodles immediately in a colander and rinse them thoroughly with cold water to prevent sticking, then set them aside.
2. 2While the noodles are cooking, prepare the sauce and vegetables: Mince the 2 cloves of garlic and grate the 1 teaspoon of ginger. In a small bowl, whisk together the 3 tablespoons of soy sauce, 2 teaspoons of sesame oil, the minced 2 cloves of garlic, and the grated 1 teaspoon of ginger; set this sauce mixture aside.
3. 3Cut the 14 oz of firm tofu into 1-inch cubes. Prepare the vegetables by slicing the 1/2 cup of carrot into thin rounds or matchsticks, and slicing the 1/2 cup of bell pepper into thin strips; ensure the 1 cup of broccoli florets and 1/2 cup of snow peas are ready.
4. 4Heat the 1 tablespoon of vegetable oil in a large wok or a 12-inch skillet over medium-high heat (approximately 375°F / 190°C). Add the 14 oz of tofu cubes to the hot oil and stir-fry for 5-7 minutes, turning the tofu frequently with a spatula, until the cubes are golden brown and slightly crispy on all sides.
5. 5Add the 1 cup of broccoli florets, the 1/2 cup of sliced carrot, the 1/2 cup of sliced bell pepper, and the 1/2 cup of snow peas to the wok with the tofu. Continue to stir-fry for another 3-5 minutes, stirring constantly, until the vegetables are tender-crisp (they should be slightly softened but still have a noticeable bite).
6. 6Pour the prepared soy sauce mixture over the tofu and vegetables in the wok. Stir everything together thoroughly with your spatula to ensure all ingredients are evenly coated with the sauce. Cook for 1 minute, allowing the sauce to heat through and meld with the vegetables and tofu.
7. 7In a small bowl, combine the 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir until a smooth slurry forms. Add this cornstarch slurry and the cooked 8 oz of rice noodles to the wok, then stir-fry for 1-2 minutes more, ensuring the sauce thickens slightly and evenly coats the noodles, vegetables, and tofu, and that all ingredients are heated through. Serve the Tofu and Vegetable Stir-Fry with Noodles immediately while it is hot.

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