Chinese Tofu Stir-Fry with Rice Noodles
A quick and easy stir-fry with crispy tofu, colorful vegetables, and gluten-free rice noodles in a savory-sweet sauce.
Ingredients
- 4 oz, pressed and cubed Extra-Firm Tofu
- 2 oz Rice Noodles
- 1 cup Broccoli Florets
- 1/2 cup, sliced (any color) Bell Pepper
- 1/2 cup Snap Peas
- 2 tablespoons Soy Sauce (Gluten-Free)
- 1 tablespoon (divided) Sesame Oil
- 1 tablespoon Rice Vinegar
- 1 teaspoon Maple Syrup
- 1 clove, minced Garlic
- 1/2 teaspoon, grated Ginger
- to taste (optional) Red Pepper Flakes
- 1 teaspoon Cornstarch
Instructions
- Press tofu to remove excess water, then cube. Toss the cubed tofu with cornstarch to coat lightly.
- Cook rice noodles according to package directions. Drain and set aside.
- In a large skillet or wok, heat 1/2 tablespoon sesame oil over medium-high heat. Add tofu and stir-fry until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
- Add remaining 1/2 tablespoon sesame oil to the skillet. Add broccoli florets, bell pepper, and snap peas and stir-fry for 3-5 minutes, until vegetables are tender-crisp.
- In a small bowl, whisk together gluten-free soy sauce, sesame oil, rice vinegar, maple syrup, garlic, ginger, and red pepper flakes (if using).
- Add cooked rice noodles and the stir-fried tofu to the skillet with the vegetables. Pour sauce over the mixture. Stir-fry until everything is well combined and heated through, about 1-2 minutes.
- Serve immediately.
Cuisine: Chinese
Suitability: Vegetarian,Dairy-Free,Gluten-Free
Prep Time: 20 mins
Cook Time: 15 mins
Serving Size: 1
Meal Type: lunch