Make a quick and flavorful tofu rice noodle stir-fry loaded with colorful vegetables and a simple savory sauce.
This recipe combines rice noodles, tofu, onion, carrot, cabbage and green bell pepper with low-sodium soy sauce, sriracha and just a small amount of oil. It is an easy option for lunch or dinner and comes together with simple everyday ingredients.
Ingredients
Method
- Soak the rice noodles in hot water according to package instructions until just tender, then drain and set aside.
- Press the tofu to remove excess moisture, then cut into cubes.
- Heat half the oil in a wide pan or wok over medium-high heat. Add the tofu cubes and pan-fry until golden on all sides. Remove and set aside.
- Add the remaining oil to the same pan. Add the sliced onion and stir-fry for 1-2 minutes until fragrant.
- Add the carrot, cabbage and green bell pepper. Stir-fry over high heat for 3-4 minutes until the vegetables are just tender-crisp.
- Stir in the low-sodium soy sauce, sriracha and salt, mixing well to coat the vegetables.
- Add the drained rice noodles and the fried tofu back into the pan. Toss everything together for 2-3 minutes until well combined and heated through.
- Serve hot.
Comments