Ingredients:
- 1 package of extra firm tofu
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cups of mixed vegetables (such as broccoli, snap peas, and carrots)
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1/4 cup of low-sodium soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of sesame oil
- 8 oz of brown rice noodles
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Instructions:
- Drain the tofu and pat it dry with paper towels. Cut it into small cubes.
- Cook the brown rice noodles according to the package instructions. Drain and set aside.
- Heat the vegetable oil in a large pan over medium-high heat. Add the tofu and stir-fry for 5-7 minutes or until it's golden brown on all sides. Remove the tofu from the pan and set it aside.
- In the same pan, add the garlic and ginger and stir-fry for 1-2 minutes or until fragrant.
- Add the sliced onions and stir-fry for 2-3 minutes or until they start to soften.
- Add the sliced bell peppers and mixed vegetables and stir-fry for 3-4 minutes or until they're tender-crisp.
- Add the soy sauce, hoisin sauce, and sesame oil to the pan and stir well.
- Add the cooked brown rice noodles and stir-fry for 1-2 minutes or until everything is well combined.
- Add the stir-fried tofu back to the pan and stir-fry for another minute or until everything is heated through.
- Season with salt and pepper to taste.
This stir-fried tofu with mixed vegetables and brown rice noodles recipe is not only delicious but also healthy and easy to make. It's a great way to get your daily dose of veggies and protein without sacrificing flavor. Give it a try and enjoy!
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