Ingredients
Stir-Fry:
- 12 ounces rice noodles
- 1 block (14 ounces) extra-firm tofu
- 3 tablespoons corn starch
- 2 tablespoons olive oil
- 2 green onions, sliced, white parts only
- 1 carrot, peeled and sliced
- 1 bell pepper, seeded and thinly sliced
- 1 cup snow peas, thinly sliced
- 1 cup broccoli florets
Sauce:
- 1/3 cup soy sauce
- 1 tablespoon chili paste, plus more as desired
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon brown sugar, or maple syrup
- 2 cloves garlic, finely minced or grated
- 1-inch ginger root, finely minced or grated
To Serve:
- Sesame seeds
- Green onion, sliced, green parts only
Instructions
- Press and Cube Tofu: Remove the tofu from its packaging and place it between two pieces of paper towel or wrap it in a tea towel on a cutting board. Set a heavy object, such as a cast-iron skillet, on top and let it sit for at least 10 minutes to press out excess moisture. After pressing, unwrap and cut the tofu into bite-size cubes.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, chili paste, rice vinegar, sesame oil, brown sugar (or maple syrup), minced garlic, and minced ginger until well combined. Taste and adjust the chili paste to your preferred spice level. Set aside.
- Cook Rice Noodles: Bring a large pot of water to boil. Add rice noodles and cook according to the package instructions until tender. If your noodles cook very quickly, you can wait to prepare them until after stir-frying the vegetables. Drain and set aside.
- Coat Tofu with Corn Starch: Place the cubed tofu in a large bowl and sprinkle evenly with corn starch. Toss until the tofu pieces are well coated to help them crisp up when cooked.
- Cook Tofu: Heat olive oil in a large skillet or pan over medium heat. Add the tofu cubes in batches to avoid overcrowding and cook for 1-2 minutes per side until each side is lightly browned and crispy. Transfer cooked tofu to a plate and set aside.
- Stir-Fry Vegetables: Using the same pan, add the white parts of the green onions, sliced carrots, bell pepper, snow peas, and broccoli florets. Cook for about 3-4 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Combine and Finish: Return the cooked tofu to the pan with the vegetables. Add the cooked rice noodles, then pour the prepared sauce over everything. Gently toss to combine and cook for an additional 1-2 minutes until the sauce thickens and coats the noodles, tofu, and vegetables evenly.
- Serve: Serve the stir fry immediately, garnished with sesame seeds and the green parts of the sliced green onions. Enjoy warm.
- Storage: Cool leftovers and store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
- Pressing tofu is essential to remove excess water which helps it crisp better when cooked.
- You can substitute rice noodles with other noodles like soba or udon if preferred.
- Adjust chili paste quantity according to your desired spice level.
- For a gluten-free version, ensure to use tamari or gluten-free soy sauce.
- If you prefer a firmer texture, pan-fry tofu a bit longer until golden on all sides.
- Leftovers reheat well in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
