Sweet & Sour Veggie Tofu Stir fry with Rice Noodles
🌱 A simple yet really flavourful bowl packed with lots of veggies and tofu! 🥢 Here’s what you’ll need:
✅ Steam 3 cups broccoli florets until just tender, about 3 minutes. Set aside
✅Tofu: (1 block extra-firm tofu, pressed, cut into about 3/4-inch cubes. )
🌱Either: bake tofu cubes on a non-stick sheet at 400F until golden, about 15 minutes.
🌱Or: Heat a little sesame oil in a non-stick skillet over medium-high heat. Pan-fry tofu until golden brown on 2 sides. Remove from skillet
✅In the same skillet, stir-fry 2 small, thinly sliced red bell peppers until slightly charred and just tender. Remove from skillet.
✅Make sauce: Mix 1-1/3 cups unsweetened pineapple juice, 4 tablespoons maple syrup, 1/4 cup soy sauce or tamari, 1/4 cup rice vinegar, 1/2 teaspoon chili oil (optional), 3/4 teaspoon toasted sesame oil, 2 tablespoons + 2 teaspoons cornstarch. Whisk well until no lumps remain. Set aside.
✅Make noodles. Place about 4 ounces rice noodles in a bowl and add boiling water to cover by 2-inches. Let set 3 minutes before draining.
✅Heat sauce in a large skillet until starts to thicken. Add the tofu, broccoli, peppers and noodles and combine. Heat until just warmed through. Add a little water if needed.
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