High-Protein Tofu and Seasonal Vegetable Stir-fry
A vibrant and protein-packed stir-fry featuring pan-fried tofu and a medley of seasonal vegetables like peppers, zucchini, and mushrooms, coated in a savory ginger-soy sauce and served over rice noodles.
Ingredients
- Firm tofu, pressed and cubed350 g
- Dried rice noodles50 g
- Bell pepper, sliced75 g
- Carrots, julienned50 g
- Garlic, minced7.5 g
- Bell pepper, sliced75 g
- Sesame oil12.5 ml
- Zucchini, sliced75 g
- Cabbage, shredded50 g
- Mushrooms, sliced50 g
- Soy sauce (or Tamari for gluten-free)15 ml
- Fresh ginger, minced7.5 g
- Vegetable broth50 ml
Instructions
- 1Step 1
Cook the rice noodles according to package instructions. Drain and set aside.
- 2Step 2
While noodles cook, heat half of the sesame oil in a large pan or wok over medium-high heat.
- 3Step 3
Add the cubed tofu and cook, stirring occasionally, until golden brown and slightly crispy on all sides. Remove tofu from the pan and set aside.
- 4Step 4
Add the remaining sesame oil to the pan. Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
- 5Step 5
Add the carrots, bell pepper, and zucchini and stir-fry for 3-4 minutes until slightly softened.
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