Vegetable and Egg Noodles with Tofu

Vegetable and Egg Noodles with Tofu is a vibrant, gluten-free Chinese dish that combines stir-fried vegetables, protein-rich tofu, and flavorful egg noodles, all tossed in a savory sauce. This satisfying meal is not only delicious but also packed with nutrients, making it perfect for a wholesome dinner.

Ingredients

• Gluten-free egg noodles - 150 grams
• Firm tofu - 200 grams, cubed
• Bell pepper (any color) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 100 grams
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce (gluten-free) - 3 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the gluten-free egg noodles according to the package instructions, then drain and set aside.
2. In a large skillet or wok, heat the olive oil over medium heat.
3. Add the cubed tofu and sauté until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
4. In the same skillet, add garlic and ginger, and sauté for about 1 minute until fragrant.
5. Add the sliced bell pepper, julienned carrot, and broccoli florets to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
6. Return the tofu to the skillet and add the cooked egg noodles.
7. Pour the gluten-free soy sauce and sesame oil over the noodles and vegetables, tossing everything together to combine. Cook for an additional 2-3 minutes.
8. Season with salt and black pepper to taste. Garnish with chopped green onions before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 55 g
• Fiber: 5 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, supporting muscle health.
• Packed with vitamins and minerals from fresh vegetables, promoting overall well-being.

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