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Sesame Ginger Tofu with Rice Noodle Vegetable Stir Fry
Experience a symphony of flavors with this Asian-inspired dish, where crispy tofu meets tender rice noodles and vibrant stir-fried veggies in a luscious sesame ginger sauce!
Ingredients:
– 14 oz firm tofu, pressed and cubed
– 8 oz rice noodles
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 carrot, julienned
– 2 tbsp sesame oil
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 cloves garlic, minced
– 1-inch piece ginger, grated
– 2 green onions, chopped
– Sesame seeds and fresh cilantro for garnish
Directions:
1. Cook rice noodles according to package instructions, drain, and set aside.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, garlic, and ginger to make the sauce.
3. Heat sesame oil in a large pan over medium-high heat. Add tofu cubes and cook until golden and crispy.
4. Remove tofu from the pan and set aside.
5. In the same pan, stir-fry bell pepper, broccoli, and carrot until tender-crisp.
6. Add cooked noodles and tofu back to the pan.
7. Pour the sauce over the noodle and tofu mixture, tossing to combine and heat through.
8. Serve hot, garnished with green onions, sesame seeds, and fresh cilantro.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Calories: ~320 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through.
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