Sweet and Sour Tofu Stir-Fry with Vegetables and Noodles
Ingredients
- 1 block extra-firm tofu
- 3 cups broccoli florets
- 2 small red bell peppers
- 4 ounces rice noodles
- Sesame oil (optional, for pan-frying)
Sauce
- 1-1/3 cups unsweetened pineapple juice
- 4 tablespoons maple syrup
- 1/4 cup soy sauce or tamari
- 1/4 cup rice vinegar
- 1/2 teaspoon chili oil (optional)
- 3/4 teaspoon toasted sesame oil
- 2 tablespoons + 2 teaspoons cornstarch
Preparation
Press the tofu and cut it into about 3/4-inch cubes.
Steam 3 cups broccoli florets until just tender, about 3 minutes, and set aside.
Either bake the tofu cubes on a non-stick sheet at 400°F until golden, about 15 minutes, or heat a little sesame oil in a non-stick skillet over medium-high heat and pan-fry until golden brown on two sides, then remove from skillet.
In the same skillet, stir-fry 2 small, thinly sliced red bell peppers until slightly charred and just tender, then remove from skillet.
Whisk together the sauce ingredients until no lumps remain and set aside.
Place 4 ounces rice noodles in a bowl, cover with boiling water by 2 inches, let sit for 3 minutes, then drain.
Heat the sauce in a large skillet until it starts to thicken, add the tofu, broccoli, peppers, and noodles, and combine, heating until warmed through and adding a little water if needed.
