Stir-Fried Noodles with Tofu and Vegetables

Stir-Fried Noodles with Tofu and Vegetables is a vibrant and satisfying dish that combines the hearty flavors of tofu with a colorful medley of fresh vegetables. This gluten-free meal is quick to prepare, making it perfect for a weeknight dinner.

Ingredients

• Rice noodles - 150 grams
• Firm tofu - 200 grams, cubed
• Broccoli - 100 grams, cut into florets
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snow peas - 100 grams, trimmed
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Gluten-free soy sauce - 3 tablespoons
• Sesame oil - 2 tablespoons
• Olive oil - 1 tablespoon
• Green onions - 2, sliced
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the olive oil over medium-high heat.
3. Add the cubed tofu and cook until golden brown, about 5-7 minutes. Remove and set aside.
4. In the same skillet, add the minced garlic and ginger, cooking for about 30 seconds until fragrant.
5. Add the broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
6. Return the cooked tofu to the skillet and add the cooked rice noodles, gluten-free soy sauce, and sesame oil. Toss everything together and stir-fry for an additional 2-3 minutes to heat through.
7. Remove from heat, garnish with sliced green onions and sesame seeds, and serve hot.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Packed with vitamins and minerals from a variety of vegetables.

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