back pocket noodle stir fry

Back Pocket Stir Fry with Noodles – simplicity wins. Brown rice noodles with tofu and all kinds of colorful veggies for a quick and easy dinner! vegan, vegetarian.

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SCALE 

INGREDIENTS

Stir Fry Basics:

• 7 ounces brown rice noodles
• 1 14 oz package tofu
• 1 tablespoon olive oil for sautéing
• 3–4 cup chopped vegetables (I used a pre-chopped fresh stir fry mix)
• 2 cloves minced garlic
• peanuts, cilantro, and lime for serving

Shake-in-a-Jar Stir Fry Sauce:

• 1/4 cup soy sauce
• 2–3 tablespoons brown sugar or honey
• 1/4 cup water
• 2–3 tablespoons white vinegar, to taste
• 1 teaspoon chili paste, to taste

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INSTRUCTIONS

1. SAUCE: Shake all sauce ingredients together until smooth.
2. NOODLES: Soak rice noodles in a bowl of warm water.
3. TOFU: Press tofu with paper towels to remove water. Cut tofu into cubes. In a nonstick skillet over medium high heat, fry tofu with a little olive oil until golden brown. Add a little sauce to get a nice browned crust. Transfer to a bowl and set aside.
4. VEGGIES: In the same pan, add veggies and garlic and another swish of oil. Stir fry over medium high heat until tender-crisp.
5. ASSEMBLE: Drain the noodles. Add them to the pan with the veggies. Add about half the sauce and stir-fry until throughly mixed. Add tofu. Top with peanuts, cilantro, and lime.

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NOTES

The tofu takes a while to crisp up, so be patient! I think I sautéed mine for about 15 minutes to get a nice crispy exterior.

My vegetable mix included red peppers, mushrooms, zucchini, bok choy, and pea pods. Broccoli would also be yummy.

You might have a little more sauce than you need… which makes it easy to fry up more noodles and veggies next time!  It should keep fine in the fridge for a week or two. I used about half my sauce for the recipe as written, and nutrition information includes only half of the sauce.