Rice Noodles with Tofu and Vegetables
Ingredients
- 1 16 oz. package extra firm organic tofu
- 2 tsp sesame oil
- 1 tsp dark soy sauce
- 2 to 3 servings noodles
- 2 medium carrots
- 1/3 cup scallions
- 2 tbsp cilantro or parsley
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1.5 tbsp maple syrup
- 2 tsp chili garlic sauce
- 2 tsp cornstarch
- 1/4 cup water
- 1/2 cup vegetable broth
- 2 tsp sesame oil
Preparation
Cook the noodles according to package directions and rinse them, ensuring not to overcook.
Optionally drizzle the noodles with a touch of sesame oil and gently toss.
Meanwhile, drain the tofu very well and crumble it into a large pan.
Add oil and cook the tofu for 20 minutes on medium heat, stirring periodically.
Towards the end of cooking, add about a teaspoon of dark soy sauce to the tofu.
While the tofu and noodles are cooking, thinly slice the carrots.
Add the sliced carrots to the tofu pan once the tofu is done and cook for a couple of minutes.
Whisk together the sauce ingredients until well combined.
Add the sauce to the pan and cook until it starts to thicken.
While the sauce is thickening, chop the scallions and herbs.
Add the noodles to the pan, toss everything together, and serve topped with scallions and herbs.
Notes
This dish is loaded with flavor and simple to make, with carrots providing great texture and sweetness, and tofu becoming browned and crisp.
