Stir Fry Noodles With Tofu N Vegetables
Rating: 5/5 - Votes: 2 - Views: 12685
Quick and easy stir fry noodles seasoned with sweet and spicy sauce, vegetables and crushed peanuts.
Total servings: 4
Calories:
Pre-Prep time:
Preperation time: 25 min
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot
Ingredients:
1 8-ounce package rice noodles or 12 ounces linguine
1/4 cup brown sugar
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
1 tablespoon canola oil
2 carrots, cut into thin strips
1 red bell pepper, thinly sliced
1 tablespoon grated fresh ginger
2 cups bean sprouts
4 scallions(green onions), thinly sliced
1/4 cup roasted peanuts, roughly chopped
1/2 cup fresh cilantro (optional)
Preparation:
Boil the noodles according to the package directions. Drain and return them to the pot.
Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and lime juice.
Gently press the tofu slices between layers of paper towels to remove excess liquid, then cut into ½-inch pieces.
Heat the oil in a large skillet over medium-high heat.
Add the carrots, bell pepper, and ginger and cook, stirring, for 2 minutes.
Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes.
Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1 to 2 minutes. Transfer to a platter and top with the vegetables and the remaining soy sauce mixture.
Sprinkle with the scallions, peanuts, and cilantro, if desired.
