Rice Noodles with Tofu

Rice Noodles with Tofu is a delightful and healthy Chinese pasta dish that combines the delicate texture of rice noodles with crispy tofu and vibrant vegetables. This dish is not only flavorful but also packed with nutrients, making it a perfect choice for a light meal.

Ingredients

• Rice noodles - 150 grams
• Firm tofu - 200 grams
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Bell pepper (red or yellow) - 1 medium, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Begin by cooking the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.
2. While the noodles are cooking, press the tofu to remove excess moisture, then cut it into cubes.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
4. In the same skillet, add garlic and ginger; sauté for 1 minute until fragrant.
5. Add the broccoli, carrot, and bell pepper to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
6. Return the crispy tofu to the skillet, then add the cooked rice noodles, soy sauce, and sesame oil. Toss everything together and cook for an additional 2-3 minutes until heated through.
7. Season with salt and black pepper to taste. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in vitamins and minerals from the variety of vegetables.

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