Stir Fry Noodles with Carrots and Tofu
Ingredients
- 6 oz rice noodles
- 1 block extra firm tofu
- 2 tsp sesame oil, divided
- soy sauce for sauteing
- garlic powder for sauteing
- 2 cups carrots
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
- chopped cilantro
Preparation
Boil water and cook noodles according to package directions, then drain and rinse if desired.
Meanwhile, wrap the tofu block in kitchen towels and press for 10 to 15 minutes, then cut into cubes.
In a large pan, add 1 teaspoon of the oil along with tofu cubes and season lightly with salt.
Lightly brown the tofu on most sides, avoiding tossing too much to prevent breaking, and let it brown undisturbed on each side before gently turning.
During the last few minutes, add a splash of soy sauce and sprinkle with garlic powder, then remove tofu from pan and set aside.
While tofu is cooking, whisk together all sauce ingredients in a bowl.
Add the remaining 1 teaspoon oil to the pan and add carrots, cooking for about 5 minutes until crisp-tender, and lightly season with salt and pepper if desired.
Add the tofu and cooked noodles back to the pan and push them aside.
Add the sauce into the space created in the pan, let it bubble for 30 seconds to thicken, then gently toss all ingredients together.
Serve and top with garnish.
Notes
Substitute more soy sauce or tamari if dark soy sauce is unavailable; it adds color and is slightly sweeter.
Using 1 teaspoon of chili garlic sauce or sambal oelek makes it mildly spicy, while 2 teaspoons make it medium spicy; alternatively, omit it.
