Crispy Vegetable and Tofu Noodles

Crispy Vegetable and Tofu Noodles is a vibrant and satisfying dish featuring crunchy vegetables and golden-brown tofu stir-fried with savory noodles. This kosher-friendly recipe brings a delightful mix of textures and flavors to your dinner table.

Ingredients

• Rice noodles - 200 grams
• Firm tofu - 200 grams, cubed
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Bell pepper (red or yellow) - 1 medium, sliced
• Snow peas - 100 grams
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 3 tablespoons (kosher)
• Sesame oil - 2 tablespoons
• Cornstarch - 2 tablespoons
• Vegetable oil - for frying
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, chopped (for garnish)

Steps

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a bowl, toss the cubed tofu with cornstarch until evenly coated.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the tofu until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
4. In the same skillet, add a little more vegetable oil if necessary. Stir-fry garlic and ginger for 30 seconds until fragrant.
5. Add the broccoli, carrot, bell pepper, and snow peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
6. Return the crispy tofu to the skillet along with the cooked noodles. Pour soy sauce and sesame oil over the mixture. Toss everything together for 2-3 minutes, ensuring the noodles and vegetables are well coated.
7. Season with salt and black pepper to taste. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 480
• Protein: 20 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• High in plant-based protein from tofu, aiding muscle repair and growth.
• Rich in vitamins and antioxidants from a variety of colorful vegetables.

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