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 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 the noodles according to package directions and rinse them to prevent sticking.
Optionally, drizzle a touch of sesame oil over the noodles and gently toss.
Drain the tofu well and crumble it into a large pan.
Add a bit of sesame oil and cook for 20 minutes on medium heat, stirring occasionally.
Towards the end of cooking, add about 1 teaspoon of dark soy sauce.
While the tofu and noodles are cooking, thinly slice the carrots.
Once the tofu is done, add the carrots to the pan and cook for a couple of minutes.
In a small bowl, whisk together the garlic powder, ground ginger, soy sauce, rice vinegar, maple syrup, sambal oelek or chili garlic sauce, cornstarch, water, vegetable broth, and sesame oil to make the sauce.
Add the sauce to the pan and cook until it starts to thicken.
While the sauce is thickening, chop the scallions and the cilantro or parsley.
Add the noodles to the pan, toss everything together, and serve topped with the chopped scallions and herbs.
Tips
Crumble the tofu into smaller pieces for a firmer and crispier texture.
Be sure not to overcook the noodles to maintain their texture.
