Vegetable Tofu Drunken Noodles* Recipe
tofu, fresh veggies, rice noodles, ginger soy
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Ingredients
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Noodles
Vegetables
Tofu
Sauce
Method
Preparation of Noodles
- 1
Soak Rice Noodles
Place the rice noodles in a large bowl and cover with hot water. Let them soak for about 20-30 minutes, or until they are soft, then drain and set aside.
Cooking Tofu
- 2
Cook Tofu
In a large non-stick skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
Stir-Frying Vegetables
- 3
Stir-Fry Vegetables
In the same skillet, add the remaining tablespoon of sesame oil. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Then, add the sliced bell pepper, broccoli florets, julienned carrots, and snow peas. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.
Combining Ingredients
- 4
Combine Ingredients
Add the cooked tofu back into the skillet with the vegetables. Add the drained rice noodles, soy sauce, and chili paste. Toss everything together gently, ensuring the noodles and vegetables are well-coated with the sauce. Cook for an additional 2-3 minutes until everything is heated through.
Final Touch
- 5
Garnish and Serve
Remove from heat and sprinkle with sliced green onions. Serve hot, and enjoy your Vegetable Tofu Drunken Noodles!