Back Pocket Stir Fry
Published: October 24, 2021
Image info
Ingredients
Stir Fry
7 oz Brown Rice Noodles
14 oz Extra Firm Tofu
1 tbsp Olive Oil
4 cups Chopped Stir Fry Vegetables (easiest is frozen stir fry mix)
2 cloves Garlic , Minced
Garnish
0.25 cups Peanuts
1 Sprig Cilantro
1 qty Lime
Sauce
0.25 cups Low Sodium Soy Sauce
2 tbsp Brown Sugar or Honey
0.25 Cups Water
2 tbsp White Vinegar
1 tsp Chili Paste
Directions
- Start pressing the tofu to remove extra water.
- Soak Brown Rice Noodles in warm water.
- Add oil to the pan and start frying the veggies.
- Mix the ingedients together for the sauce
- Cut and cube tofu into bite-sized chunks
- Once veggies are done remove and set aside, then put more oil in the pan and fry tofu until golden brown. Add a bit of sauce at the end for flavor.
- Drain the noodles and add to the pan with the veggies. Mix and add remaining sauce. Cook until absorbed. Add back tofu.
- Serve with the peanuts, lime, and cilantro garnish and enjoy
If you like it spicier, add more chili paste.