Stir-Fried Rice Noodles with Tofu and Vegetables
Christina Aquilina
from Real Simple magazine
ingredients
- 1 8-ounce package rice noodles or 12 ounces linguine
- 1/4 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 14-ounce package firm tofu, cut into 1/2 –inch-thick slices
- 1 tablespoon canola oil
- 2 carrots cut into thin strips
- 1 red bell pepper, thinly sliced
- 1 tablespoon grated fresh ginger
- 2 cups bean sprouts
- 2 scallions, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1/2 cup fresh cilantro (optional)
directions
- 1
1. Boil the noodles according to the package directions. Drain and return them to the pot.
- 2
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 1/2-inch pieces.
- 3
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
4. Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1-2 minutes. Transfer to a platter and top with vegetables and the remaining soy sauce mixture. Sprinkle with scallions, peanuts, and cilantro, if using.
Source: Christina Aquilina
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