Stir Fry Noodles with Carrots and Tofu
Ingredients
- 6 oz. rice noodles
- 1 block extra firm tofu, drained and patted dry
- 2 tsp sesame oil (or other oil), divided for sauteing
- soy sauce and garlic powder for sauteing
- 2 cups carrots, thinly sliced
Sauce
- 1/4 cup vegetable broth
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave
- 1 tbsp dark soy sauce*
- 1 tbsp sesame oil
- 1-2 tsp garlic, minced, to taste
- 1 tbsp ginger paste or 1/2 tsp ground ginger
- 1-2 tsp chili garlic sauce or sambal oelek, to taste**
- 2 tsp reduced sodium soy sauce or tamari
- 1 tsp sesame oil, optional
- 1 tsp cornstarch mixed with 2 tsp water
Garnish
- sesame seeds and chopped cilantro
Preparation
Boil water, and cook noodles according to package directions. Drain, and rinse if desired.
Meanwhile, wrap the tofu block in kitchen towels and press for 10 to 15 minutes. Cut into cubes.
In a large pan, add 1 tsp of the oil, along with tofu cubes. Season lightly with salt. Lightly brown on most sides. Avoid tossing the cubes around too much, as this may break them apart. Instead, let them brown undisturbed on each side, before gently turning them.
During last few minutes, add a splash of soy sauce to the pan and sprinkle tofu with garlic powder. Remove from pan and set aside.
While tofu is cooking, whisk together sauce ingredients in a bowl.
Add the other 1 tsp oil to the pan, and add carrots, cooking for approx 5 minutes until crisp-tender. Lightly season with salt (and pepper if desired).
Add tofu and cooked noodles back to pan, and push them aside.
Add sauce into the space created in the pan, and let bubble for 30 seconds to thicken, then gently toss all ingredients together.
Serve and top with garnish.
