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.
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
INSTRUCTIONS
- SAUCE: Shake all sauce ingredients together until smooth.
- NOODLES: Soak rice noodles in a bowl of warm water.
- 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.
- VEGGIES: In the same pan, add veggies and garlic and another swish of oil. Stir fry over medium high heat until tender-crisp.
- 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.
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.