Name: Tofu and rice noodle stir-fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz firm tofu, drained, patted dry, and cubed; 1 oz rice noodles; 3.5 oz broccoli, cut into small florets; 3/4 medium carrot, shredded; 1 1/2 tbsp ginger root, grated; 2 cloves garlic, minced; 1 tsp canola oil; 2 3/4 tsp low sodium soy sauce; 1/3 cup plain nonfat Greek yogurt; 2 tsp lime juice; 1/3 cup fresh cilantro, chopped; 2 1/4 cups water; 1/4 tsp salt

Instructions

Prep 25 min · Cook 10 min

Bring the majority of the water to a boil. Place rice noodles in a heatproof bowl and cover with the boiling water. Let soak for 8 to 10 minutes until tender, then drain and set aside.
While the noodles soak, place the cubed tofu between layers of paper towels. Press firmly for 10 minutes to remove excess moisture so it sears properly.
In a small bowl, whisk together the Greek yogurt, chopped cilantro, a pinch of the salt, and most of the lime juice. Set aside for serving.
Heat oil in a large nonstick skillet over medium-high heat. Add the pressed tofu in a single layer. Cook for 4 minutes without moving them to ensure they brown and release easily, then flip and cook for 4 minutes more. Done when edges are golden and crisp.
Add the ginger and garlic to the skillet with the tofu. Cook for 1 minute until fragrant, stirring carefully.
Add the broccoli and carrots to the skillet along with 2 tablespoons of the remaining water. Cover with a lid and steam for 2 minutes. Uncover and stir-fry for 2 minutes more until the liquid has evaporated. Done when vegetables are bright green and crisp-tender.
Add the drained rice noodles, soy sauce, and the rest of the lime juice to the skillet. Toss everything together for 2 minutes until heated through. Transfer the stir-fry to a bowl and top with the herb yogurt sauce.

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Instructions

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