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Ingredients
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Vegetables
Tofu
Noodles
Sauce
Cooking oil
Method
Preparation
- 1
Prep the Tofu
Drain the tofu and press it between paper towels to remove excess moisture. Cut it into bite-sized cubes.
- 2
Prepare the Vegetables
Wash and chop all the vegetables: slice the bell pepper, julienne the carrot, and chop the green onions.
- 3
Soak the Rice Noodles
Place the rice noodles in a bowl and cover them with hot water. Let them soak for 10 minutes or until softened, then drain.
Cooking
- 4
Cook the Tofu
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and stir-fry until golden brown, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- 5
Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant. Then add broccoli, bell pepper, carrot, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 6
Prepare the Sauce
In a small bowl, mix together the soy sauce, sesame oil, cornstarch, and water until well combined.
- 7
Combine Everything
Return the cooked tofu to the skillet with the vegetables. Pour the sauce over the mixture and stir well to coat everything evenly. Cook for an additional 2-3 minutes until heated through.
- 8
Add Rice Noodles
Add the drained rice noodles to the skillet and toss everything together, ensuring the noodles are coated in the sauce. Cook for another 2 minutes.
- 9
Serve
Remove from heat and garnish with chopped green onions. Serve hot.
