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
- 1/4 tsp 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. Optionally, drizzle with a touch of sesame oil and gently toss.
Drain the tofu well and crumble it into a large pan. Add a bit of oil and cook for 20 minutes on medium heat, stirring periodically. Towards the end, add about a teaspoon of dark soy sauce.
While the tofu and noodles are cooking, thinly slice the carrots.
Once the tofu is done, add the sliced carrots to the pan 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.
