Rice Noodles with Tofu and Vegetables
Ingredients
- 1 16-ounce package extra firm organic tofu
- 2 teaspoons sesame oil
- 1 teaspoon dark soy sauce
- 2 to 3 servings noodles
- 2 medium carrots
- 1/3 cup scallions
- 2 tablespoons cilantro or parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1.5 tablespoons maple syrup
- 2 teaspoons chili garlic sauce
- 2 teaspoons cornstarch
- 1/4 cup water
- 1/2 cup vegetable broth
Preparation
Cook the noodles according to package directions and rinse them, then optionally drizzle with a touch of sesame oil and gently toss.
Drain the tofu very well and crumble it into a large pan, add a bit of oil and cook for 20 minutes on medium heat, stirring periodically, then towards the end add around a teaspoon of dark soy sauce.
While the tofu and noodles are cooking, thinly slice the carrots.
Add the sliced carrots to the tofu pan when the tofu is done and continue to cook for a couple of minutes while whisking up the sauce.
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.
Tips
The carrots add great texture and sweetness to the dish.
For firmer and crispier tofu, crumble it into smaller pieces before cooking.
