Veggie Noodle Stir Fry Recipe

1. Cook the Noodles:

– Prepare your noodles according to the package directions. Rinse and be careful not to overcook them. Drizzle with a touch of sesame oil and gently toss (optional).

2. Prepare the Tofu:

– Drain the tofu very well and crumble it into small pieces. The smaller the crumbles, the crisper they will get. In a large pan, add a bit of oil and cook the tofu on medium heat for about 20 minutes, stirring periodically. Towards the end of cooking, add around 1 tsp of dark soy sauce.

3. Prepare the Vegetables:

– While the tofu and noodles cook, thinly slice the carrots. Once the tofu is done, add the carrots to the pan. Cook for a couple of minutes.

4. Make the Sauce:

– In a bowl, whisk together the garlic powder, ground ginger, soy sauce, rice vinegar, maple syrup, sambal oelek or chili garlic sauce, cornstarch, water, and vegetable broth. Add this sauce to the pan with the tofu and carrots, cooking until it starts to thicken.

5. Combine and Serve:

– Chop the scallions and herbs while the sauce thickens. Add the cooked noodles to the pan, toss to combine, and serve topped with scallions and herbs.