Sweet and Sour Tofu Noodle Stir-Fry
Ingredients
Sauce
- 1-1/3 cups unsweetened pineapple juice
- 4 tablespoons maple syrup
- 1/4 cup soy sauce or tamari
- 1/4 cup rice vinegar
- 1/2 teaspoon chili oil (optional)
- 3/4 teaspoon toasted sesame oil
- 2 tablespoons + 2 teaspoons cornstarch
Main components
- 1 block extra-firm tofu, pressed and cut into 3/4-inch cubes
- 3 cups broccoli florets
- 2 small red bell peppers, thinly sliced
- 4 ounces rice noodles
Preparation
Whisk together the sauce ingredients until no lumps remain and set aside.
Steam the broccoli florets until just tender, about 3 minutes, and set aside.
For the tofu, either bake the cubes on a non-stick sheet at 400°F until golden, about 15 minutes, or pan-fry in a little sesame oil until golden brown on two sides and remove from skillet.
In the same skillet, stir-fry the sliced red bell peppers until slightly charred and just tender, then remove from skillet.
Place the rice noodles in a bowl, cover with boiling water by 2 inches, let sit for 3 minutes, then drain.
Heat the sauce in a large skillet until it starts to thicken.
Add the tofu, broccoli, peppers, and noodles to the sauce, combine, and heat until just warmed through. Add a little water if needed.
Tips
You can substitute the tofu and veggies with other protein of your choice and use the same sauce.
