Tofu and Vegetable Noodle Stir-Fry
Ingredients
- 1/2 cup water
- 1 tablespoon tamari
- 2 teaspoons maple syrup
- 1 tablespoon mirin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/2 teaspoon cornstarch
- 1 head broccoli
- 1-2 teaspoons soy sauce
- 1 teaspoon garlic chili sauce
- 2 servings cooked noodles
- scallions
- baked tofu
- purple cabbage
Preparation
In a bowl, combine 1/2 cup water, 1 tablespoon tamari, 2 teaspoons maple syrup, 1 tablespoon mirin, 1/4 teaspoon garlic powder, 1/4 teaspoon ginger powder, and 1/2 teaspoon cornstarch, then whisk until there are no lumps and set aside.
Add broccoli cut into bite-size pieces to a saucepan with 1 tablespoon of water, cover with a lid, and cook for 2-3 minutes or until florets are bright green.
Add 1-2 teaspoons soy sauce and 1 teaspoon garlic chili sauce.
Add 2 servings of cooked noodles, diced scallions, baked tofu, and the prepared sauce.
Cook the mixture until it thickens and the noodles are coated with sauce, about 3-4 minutes.
Turn off the heat, add purple cabbage, cover with a lid, and allow to steam together for about 2 minutes before serving.
If desired, add sriracha to the sauce or top with red pepper flakes for extra spice.
