Veggie Tofu Noodle Stirfry
Tofu is made from soy milk and has been a staple in Asian cuisine for centuries. It is a great source of plant-based protein and is known for its versatility in various dishes.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 8 ounce Tofu
- 8 ounce Rice Noodles
- 1 cup Carrots
- 1 cup Bell Peppers
- 1 cup Broccoli
- 1 cup Snow Peas
- 2 clove Garlic
- 1 teaspoon Ginger
- 2 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Vegetable Oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 cup Green Onions
- 0.5 cup Cilantro
- 4 wedge Lime
Instructions
- Press tofu to remove excess moisture and cut into cubes.
- Cook rice noodles according to package instructions.
- Heat vegetable oil in a large pan or wok.
- Add garlic and ginger, sauté until fragrant.
- Add tofu cubes and cook until golden brown.
- Add carrots, bell peppers, broccoli, and snow peas. Stir-fry for 3-4 minutes.
- Add cooked rice noodles to the pan and toss everything together.
- Season with soy sauce, sesame oil, salt, and black pepper. Stir-fry for another 2 minutes.
- Remove from heat and let it rest for 5 minutes.
- Garnish with green onions, cilantro, and lime wedges.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.