Korean Tofu Stir-Fry with Rice Noodles
Savory tofu stir-fried with vegetables and a spicy Korean-inspired sauce, served over gluten-free rice noodles.
Ingredients
- 140g Extra Firm Tofu
- 85g Gluten-Free Rice Noodles
- 1 cup Broccoli Florets
- 1/2 Red Bell Pepper
- 1/2 Long English Cucumber
- 2 tbsp Gluten-Free Tamari
- 1 tsp Toasted Sesame Oil
- 1 tsp Gochujang (Korean Chili Paste)
- 1 tsp Maple Syrup
- 2 cloves Garlic
- 1 tsp Ginger
- 1/2 tsp Rice Vinegar
- 1 tsp Sesame Seeds
- 1 stalk Green Onion
Instructions
- Prepare rice noodles according to package directions. Rinse with cold water and set aside.
- Press tofu to remove excess water, then cube. For best results, press between paper towels under a heavy object for at least 30 minutes.
- In a bowl, whisk together gluten-free tamari, toasted sesame oil, gochujang, maple syrup, minced garlic, grated ginger, and rice vinegar.
- Heat a large skillet or wok over medium-high heat.
- Add tofu and stir-fry until golden brown and slightly crispy. Remove from skillet and set aside.
- Add broccoli florets and sliced red bell pepper to the skillet, stir-fry for 3-5 minutes until tender-crisp.
- Return tofu to the skillet. Pour sauce over tofu and vegetables, stir to coat evenly. Cook for 1-2 minutes until sauce has thickened slightly.
- Add cooked rice noodles and toss to combine.
- Serve immediately, garnished with sesame seeds and sliced green onion. Add sliced cucumbers on top for a fresh addition.
Cuisine: Korean
Suitability: vegetarian,dairy-free,gluten-free
Prep Time: 20 mins
Cook Time: 20 mins
Serving Size: 1
Meal Type: dinner