Back Pocket Noodle Stir Fry

Name: Back Pocket Noodle Stir Fry
Yield: 4 servings
Ingredients: 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; 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

Added by

Rachel over 8 years ago

Made Never

pinchofyum.com

Ingredients

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
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.

Servings: 4 servings