Stashcook: Meal Planner & Recipe Keeper

Tofu and Vegetable Stir-Fried Noodles Recipe

Name: Tofu and Vegetable Stir-Fried Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 200 g flat rice noodles; 1 medium carrot, julienned; 1 red bell pepper, thinly sliced; 250 g extra-firm tofu, pressed and cubed; 3 tablespoons cornstarch; 4 tablespoons vegetable oil, divided; 2 cloves garlic, minced; 1 inch piece ginger, grated; 1 fresh red chili, deseeded and finely chopped; 1 teaspoon dried chili flakes; 100 g bean sprouts; 2 spring onions, sliced; 30 ml soy sauce; 15 ml lime juice; 1 tablespoon brown sugar; 1 tablespoon peanut butter; 30 ml water; 30 g roasted peanuts, crushed; 1 handful fresh basil leaves, torn

Stashcook

This dish is a yummy mix of noodles, tofu, and veggies. You cook the tofu until it's crispy, then mix it with noodles and colorful veggies. It's a fun meal that tastes really good!

Ingredients

200 g flat rice noodles

1 medium carrot, julienned

1 red bell pepper, thinly sliced

250 g extra-firm tofu, pressed and cubed

3 tablespoons cornstarch

4 tablespoons vegetable oil, divided

2 cloves garlic, minced

1 inch piece ginger, grated

1 fresh red chili, deseeded and finely chopped

1 teaspoon dried chili flakes

100 g bean sprouts

2 spring onions, sliced

30 ml soy sauce

15 ml lime juice

1 tablespoon brown sugar

1 tablespoon peanut butter

30 ml water

30 g roasted peanuts, crushed

1 handful fresh basil leaves, torn

Method

Cook the rice noodles according to the package instructions, then drain and set aside.

Toss the tofu cubes in cornstarch until evenly coated.

Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Fry the tofu until golden and crispy, about 5 minutes. Remove from the pan and set aside.

In the same pan, add the remaining 2 tablespoons of oil, garlic, ginger, and fresh red chili. Cook for 1 minute until fragrant.

Add the carrot and bell pepper to the pan, stir-frying for 2 minutes.

In a small bowl, whisk together soy sauce, lime juice, brown sugar, peanut butter, and water to create the sauce.

Add the cooked noodles, bean sprouts, and spring onions to the pan with the vegetables. Pour the sauce over the top and toss everything to combine.

Return the crispy tofu to the pan and toss to heat through and coat with the sauce.

Serve the stir-fried noodles garnished with crushed peanuts and torn basil leaves.

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