Tofu Noodle Stir-fry

  • Makes:
  • 4 servings
Tofu Noodle Stir-fry

( 24 ratings )

Tofu Noodle Stir-fry

The sauce for this delicious stir-fry is easy to put together with ingredients you've probably got in the cupboard. Feel free to swap the vegetables for other favourites or whatever you have on hand.

Ingredients

  • 1/2 454 g pkg vermicelli rice noodles , about 1/2 in (1 cm) width
  • 1 lemon
  • 3 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp grated ginger
  • 1 tbsp honey
  • 2 cloves garlic , minced
  • 3 tbsp vegetable oil
  • 1 450 g pkg extra-firm tofu , cut into cubes
  • 1 sweet pepper , cut into bit-sized strips
  • 1 225 g pkg sliced mushrooms
  • 1/2 lb snow peas , or snap peas, trimmed

Directions

  • Fill a kettle with water and bring to a boil. Pour into a large bowl. Add noodles, separating as you add them. Soak, stirring and separating from time to time until tender, 15-20 minutes. Drain well.
  • Meanwhile, squeeze ¼ cup (50 mL) juice from the lemon into a small bowl. Add 1⁄2 cup (125 mL) cold water and soy sauce. Whisk in cornstarch. Stir in ginger, honey and garlic.
  • Set a large frying pan over medium-high heat. Add vegetable oil. When hot, add the tofu. Cook until lightly golden, turning once, about 4-6 minutes.
  • Add pepper and mushrooms. Stir-fry until they begin to soften slightly, 3-4 minutes. Reduce heat if stir-fry starts to stick. Add snow peas. Stir-fry for 1 minute.
  • Stir in lemon mixture. Cook until thickened, 1-2 minutes. Stir in noodles and serve immediately. Leftovers will keep well, covered and refrigerated, for up to 2 days.

Nutrition (per serving)

  • Calories
  • 144
  • Carbohydrates
  • 15 g
  • Fibre
  • 13 g
  • Sodium
  • 2 mg
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