Ingredients
The following ingredients have 4 Servings
- 7 ounces brown rice noodles
- 1 14 oz package tofu
- 1 tablespoon olive oil for sautéing
- 3-4 cup chopped vegetables (I used a pre-chopped fresh stir fry mix)
- 2 cloves minced garlic
- peanuts, cilantro, and lime for serving
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 2-3 tablespoons brown sugar or honey
- 1/4 cup water
- 2-3 tablespoons white vinegar, to taste
- 1 teaspoon chili paste, to taste
Instruction
- Shake all sauce ingredients together until smooth.
- Soak rice noodles in a bowl of warm water.
- Press tofu with paper towels to remove water. Cut tofu into cubes. In a nonstick skillet over medium high heat, fry tofu with a little olive oil until golden brown. Add a little sauce to get a nice browned crust. Transfer to a bowl and set aside.
- In the same pan, add veggies and garlic and another swish of oil. Stir fry over medium high heat until tender-crisp.
- Drain the noodles. Add them to the pan with the veggies. Add about half the sauce and stir-fry until thoroughly mixed. Add tofu. Top with peanuts, cilantro, and lime.