stir-Fried Rice Noodles With Tofu and Vegetables

Categories: Tofu

Ingredients

• 1 8-ounce package rice noodles or 12 ounces linguine
• 1/4 cup brown sugar
• 1/4 cup low-sodium soy sauce
• 2 tablespoons fresh lime juice
• 1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
• 1 tablespoon canola oil
• 2 carrots, cut into thin strips
• 1 red bell pepper, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 cups bean sprouts
• 4 scallions, thinly sliced
• 1/4 cup roasted peanuts, roughly chopped
• 1/2 cup fresh cilantro (optional)

Directions

1. Boil the noodles according to the package directions. Drain and return them to the pot.

2. Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and lime juice.

3. Gently press the tofu slices between layers of paper towels to remove excess liquid, then cut into ½-inch pieces.

4. Heat the oil in a large skillet over medium-high heat. Add the carrots, bell pepper, and ginger and cook, stirring, for 2 minutes. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes.

5. Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1 to 2 minutes. Transfer to a platter and top with the vegetables and the remaining soy sauce mixture.

6. Sprinkle with the scallions, peanuts, and cilantro, if desired.

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