Veggie Noodle Stir Fry
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 finely chopped cilantro or parsley
- 1/4 tsp garlic powder and ground ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1.5 tbsp maple syrup
- 2 tsp sambal oelek or chili garlic sauce
- 2 tsp cornstarch
- 1/4 cup water
- 1/2 cup vegetable broth
- 2 tsp sesame oil
Preparation
Cook your noodles according to package directions and rinse. Optionally, drizzle in a touch of sesame oil and gently toss.
Drain the tofu very well and crumble it into a large pan. Cook with a bit of oil for 20 minutes on medium heat, stirring periodically. Towards the end, add about a teaspoon of dark soy sauce.
While tofu and noodles are cooking, thinly slice the carrots.
Add the sliced carrots to the tofu pan when tofu is done and cook for a couple of minutes while whisking the sauce.
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, serve, and top with scallions and herbs.
Tips
For crispier tofu, make smaller crumbles before cooking.
