Noodle Stir-Fry with Tofu

This Noodle Stir-Fry with Tofu is a vibrant and protein-packed dish that combines the richness of crispy tofu with colorful vegetables and flavorful Thai spices. Perfect for a quick weeknight dinner, it delivers a satisfying balance of textures and tastes in every bite.

Ingredients

• Rice noodles - 150 grams
• Firm tofu - 200 grams, pressed and cubed
• Broccoli florets - 100 grams
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Fresh basil leaves - 10 grams, chopped
• Lime - 1, cut into wedges
• Crushed peanuts - 2 tablespoons (for garnish)

Steps

1. Cook the rice noodles according to package instructions, drain, and set aside.
2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and sauté until golden brown, about 5-7 minutes. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the remaining vegetable oil. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
5. Return the tofu to the skillet and add the cooked rice noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together and cook for another 2-3 minutes to heat through.
6. Remove from heat and stir in the chopped green onions and fresh basil.
7. Serve hot, garnished with crushed peanuts and lime wedges on the side.

Nutrition

• Calories: 550
• Protein: 22 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from tofu, supporting muscle repair and growth.
• Rich in vitamins and minerals from fresh vegetables, promoting overall health.

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