Easy Tofu and Noodle Stir Fry with Veggies
Ingredients
- 1 lb extra firm tofu
- Sesame oil (for baking and sautéing)
- 1 tablespoon vegan oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons low sodium soy sauce
- 2 teaspoons pure maple syrup
- 1 teaspoon sesame oil (for sauce)
- Flat wide rice noodles
- 2 cups broccoli florets (optional)
- 3 cloves garlic
- 1/2 yellow onion, sliced
- 4 carrots, chopped
- 3 baby bell peppers, chopped
- Mint, chopped
- Cilantro, chopped
- 1 lime
Preparation
Drain and cube 1 lb extra firm tofu and bake on a lightly sesame-oiled sheet pan at 425°F for 20 minutes, turning halfway.
Mix the sauce: 1 tablespoon vegan oyster sauce, 1 tablespoon dark soy sauce, 2 teaspoons low sodium soy sauce, 2 teaspoons pure maple syrup, and 1 teaspoon sesame oil. Whisk all together with a fork and set aside.
Cook flat wide rice noodles according to package instructions and set aside lightly oiled to prevent sticking. Optionally, blanch 2 cups broccoli florets in the boiling noodle water or add them in the next step.
In a hot wok, sauté 3 cloves garlic in 1 teaspoon sesame oil until golden and fragrant. Add 1/2 sliced yellow onion, 4 chopped carrots, and 3 chopped baby bell peppers, and fry for 5 minutes until softening. Then add the noodles and 2/3 of the sauce, and stir-fry for 2-3 minutes.
Toss the tofu in the remaining 1/3 of the sauce and top the noodle bowl with it, along with chopped mint, cilantro, and a squeeze of fresh lime.