Speedy Spicy Tofu Stir-Fry with Rice Noodles

A lightning-fast stir-fry with marinated tofu and crisp vegetables, tossed in a tangy-spicy sauce and served over rice noodles.

Cuisine: Asian

Category: Quick Meals

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 14 oz, pressed and cubed into 1/2-inch pieces firm tofu
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp chili garlic paste
• 1 tbsp cornstarch
• 8 oz rice noodles
• 2 cups (broccoli florets, bell peppers, carrots, sliced) mixed vegetables
• 2 tbsp vegetable oil
• 2, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1/4 cup water

Instructions

1. Step 1: In a bowl, toss 14 oz firm tofu (pressed and cubed into 1/2-inch pieces) with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp chili garlic paste, and 1 tbsp cornstarch until evenly coated; set aside.
2. Step 2: Cook 8 oz rice noodles according to package directions; drain and set aside.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Step 4: Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, stirring for 30 seconds until fragrant.
5. Step 5: Add coated tofu and cook for 5 minutes, stirring occasionally, until golden brown on all sides.
6. Step 6: Add 2 cups mixed vegetables (broccoli florets, bell peppers, carrots, sliced) and 1/4 cup water, stirring to combine; cook for 5 minutes until vegetables are crisp-tender.
7. Step 7: Add cooked rice noodles and stir to combine; cook for 1 more minute until heated through.
8. Step 8: Stir in 1/4 cup chopped green onions and top with 1/4 cup roasted peanuts before serving.