Vegan Shan Tofu Noodle Stir-Fry

Ingredients

• 8 oz Dried Flat Rice Noodles
• 1 lb Shan Tofu (Chickpea Tofu, cubed)
• 2 cups Broccoli Florets
• 1 cup Carrots (sliced)
• 1 cup Bell Pepper (sliced)
• 1/2 medium Onion (sliced)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 3 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 1 tablespoon Rice Vinegar
• 1 teaspoon Brown Sugar
• 1 teaspoon Chili Garlic Sauce
• 2 tablespoons Green Onions (chopped)

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (about 212°F / 100°C). Add the 8 oz Dried Flat Rice Noodles and cook for 5-7 minutes, or until they are tender and pliable. Drain the noodles immediately in a colander and set them aside.
2. 2In a small bowl, whisk together the 3 tablespoons Soy Sauce, 1 tablespoon Sesame Oil, 1 tablespoon Rice Vinegar, 1 teaspoon Brown Sugar, and 1 teaspoon Chili Garlic Sauce until all ingredients are well combined. Set the sauce aside.
3. 3Heat a large wok or 12-inch skillet over medium-high heat (about 400°F / 200°C). Add the 1 lb Shan Tofu, which should be cubed, and stir-fry for 5-7 minutes, turning occasionally, until it is lightly browned on all sides.
4. 4Add the 2 cups Broccoli Florets, 1 cup Carrots (sliced), 1 cup Bell Pepper (sliced), and 1/2 medium Onion (sliced) to the wok with the tofu. Continue to stir-fry for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp and still have a slight bite.
5. 5Add the 3 cloves Garlic (minced) and 1 teaspoon Ginger (minced) to the wok. Stir-fry for 1 minute more, stirring constantly, until the aromatics are fragrant. Be careful not to let the garlic burn.
6. 6Add the cooked 8 oz Dried Flat Rice Noodles to the wok with the tofu and vegetables. Pour the prepared sauce evenly over everything. Toss gently for 1-2 minutes to coat the noodles and vegetables evenly and to heat the dish through.
7. 7Transfer the stir-fry immediately to serving plates. Garnish with the 2 tablespoons Green Onions (chopped) before serving.

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