Chinese Tofu Stir-Fry with Rice Noodles

A quick and easy stir-fry with crispy tofu, rice noodles, and colorful vegetables in a savory sauce.

Ingredients

• 1/2 block Extra-Firm Tofu, pressed and cubed
• 2 oz Rice Noodles
• 1 cup Broccoli Florets
• 1/2 cup Bell Pepper, sliced
• 2 tbsp Soy Sauce (Gluten-Free)
• 1 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 1 tsp Cornstarch
• 1 clove Garlic, minced
• 1/2 tsp Ginger, minced
• to taste Red Pepper Flakes, optional

Instructions

1. Press tofu to remove excess water, then cube. Toss with cornstarch to coat evenly.
2. Cook rice noodles according to package directions. Drain and set aside.
3. In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil. Set aside.
4. Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil.
5. Stir-fry tofu until golden brown and crispy on all sides. Remove from skillet and set aside.
6. Add broccoli florets and bell pepper to the skillet and stir-fry until tender-crisp, about 5 minutes. Add garlic, ginger and red pepper flakes (if using) and cook for 30 seconds more.
7. Add cooked noodles, tofu and sauce to the skillet and stir-fry until heated through and well combined.
8. Serve immediately.

Cuisine: Chinese

Suitability: vegetarian,dairy-free,gluten-free

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch