Stir-Fried Rice Noodles With Tofu and Vegetables
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 10 min | Yield: 1 pans |
Healthy Stir fry.
Ingredients
- 1/4 cup Light Brown Sugar
- 1/4 cup Soy Sauce
- 3 tbsp Lime Juice
- 12 oz Firm Tofu
- 1 tbsp Olive Oil
- 2 large Carrot, Raw
- 1 medium Red Bell Pepper, Raw
- 8 oz Fresh Bean Sprouts
- 1/2 cup Cilantro
Directions
1. Boil the noodles according to the package directions. Drain and return them to the pot.
2. Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and lime juice. Gently press the tofu between layers of paper towels to remove excess liquid, then cut into ½-inch pieces.
3. Heat the oil in a large skillet over medium-high heat. Add the carrots, bell pepper, and ginger and cook, stirring, for 2 minutes. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes.
4. Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1 to 2 minutes. Transfer to a platter and top with the vegetables and the remaining soy sauce mixture. Sprinkle with the scallions, peanuts, and cilantro, if using.