Vegetable and Tofu Stir-Fry Noodles

Vegetable and Tofu Stir-Fry Noodles is a vibrant and nutritious dish that combines colorful vegetables and protein-rich tofu, all tossed in savory stir-fry sauce for a delightful meal. Perfect for a quick weeknight dinner, this dish is both satisfying and wholesome.

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
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy Sauce - 3 tablespoons
• Sesame Oil - 2 tablespoons
• Vegetable Oil - 1 tablespoon
• Green Onions - 2, chopped
• Sesame Seeds - 1 tablespoon, for garnish
• Salt - to taste
• Black Pepper - to taste

Steps

1. 1. Start by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
2. 2. In a large skillet or wok, heat vegetable oil over medium-high heat. Add the cubed tofu and sauté until golden brown, about 5-7 minutes. Remove the tofu and set aside.
3. 3. In the same skillet, add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
4. 4. Add the broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
5. 5. Return the tofu to the skillet, and add the cooked rice noodles, soy sauce, and sesame oil. Toss everything together and stir-fry for another 2-3 minutes.
6. 6. Season with salt and black pepper to taste. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Loaded with vitamins and minerals from a variety of colorful vegetables.

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