Name: Sesame ginger tofu with rice noodles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 11 oz extra firm tofu, drained, patted dry, and cubed; 1.5 oz rice noodles; 3 oz broccoli florets, roughly chopped; 1/2 red bell pepper, thinly sliced; 1 1/2 tsp canola oil; 1 tsp toasted sesame oil; 1 tbsp low sodium soy sauce; 1 1/2 tbsp fresh ginger, grated; 2 cloves garlic, minced; 3/4 tsp sriracha; 3 tbsp water; 1 green onion, thinly sliced; 1/4 tsp salt; 2 tsp cornstarch; 3/4 tsp rice vinegar

Instructions

Prep 20 min · Cook 5 min

Bring a pot of water to a boil. Add the rice noodles and cook for 5 minutes until tender. Drain in a colander, rinse under cold water, and toss with a few drops of the canola oil to prevent sticking.
In a small bowl, whisk together the soy sauce, sriracha, rice vinegar, toasted sesame oil, half the cornstarch, and 2 tbsp of the water until smooth.
Toss the tofu cubes with the salt and the remaining cornstarch. Heat the remaining canola oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer, cook for 4 minutes, flip, and cook for 4 minutes more until golden and crisp. Remove tofu from the skillet. Done when golden and crisp.
In the same skillet over medium heat, add the broccoli, bell pepper, and the remaining 1 tbsp of water. Cover and steam for 2 minutes. Uncover and sauté for 2 minutes more until the liquid has evaporated and vegetables are tender-crisp.
Push the vegetables to the side of the skillet. Add the garlic and ginger to the center and cook for 30 seconds until fragrant. Add the noodles, tofu, and sauce. Toss everything together for 1 to 2 minutes until the sauce bubbles and thickens into a glaze. Plate and garnish with green onions.

Nutrition

Ingredients

Instructions

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