Tofu and Vegetable Stir-fry with Noodles

Ingredients

• 8 oz Rice noodles
• 14 oz Extra-firm tofu
• 2 tablespoons Cornstarch
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 cup Broccoli florets
• 0.5 cup Carrots
• 0.5 cup Bell pepper

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 8 oz of rice noodles and cook them until they are tender, which typically takes 3-5 minutes depending on their thickness. Drain the cooked noodles thoroughly and set them aside.
2. 2Cut the 14 oz of extra-firm tofu into 1-inch cubes. Place the tofu cubes into a medium bowl, then sprinkle the 2 tablespoons of cornstarch over them. Gently toss the tofu until all pieces are evenly coated with the cornstarch.
3. 3Mince the 2 cloves of garlic and grate the 1 teaspoon of ginger. Heat a large wok or skillet over medium-high heat, reaching approximately 400°F (200°C). Add 1 tablespoon of the total 3 tablespoons of soy sauce to the hot wok. Immediately add the minced 2 cloves of garlic and grated 1 teaspoon of ginger, and stir-fry for 30 seconds until they become fragrant.
4. 4Add the cornstarch-coated 14 oz of tofu cubes to the wok. Stir-fry for 5-7 minutes, turning the tofu occasionally, until the pieces are golden brown and crispy on all sides.
5. 5Slice the 0.5 cup of carrots and the 0.5 cup of bell pepper. Add the 1 cup of broccoli florets, the sliced 0.5 cup of carrots, and the sliced 0.5 cup of bell pepper to the wok with the tofu. Stir-fry for 3-4 minutes until the vegetables are tender-crisp, meaning they are slightly softened but still retain a slight bite.
6. 6Add the cooked 8 oz of rice noodles, the remaining 2 tablespoons of soy sauce, and the 1 tablespoon of sesame oil to the wok. Stir everything together thoroughly for 1-2 minutes until the noodles, vegetables, and tofu are well combined and completely heated through.
7. 7Serve the Tofu and Vegetable Stir-fry with Noodles immediately.

Substitutions

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