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Stir-fried Rice Noodles with Tofu and Veg

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 25 min
  • $$$
Gatheredtable
adapted fromReal Simple

Ingredients

  • 1 8-ounce package rice noodles
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 1 14-ounce package firm tofu, cut into 1/2-inch cubes
  • 2 medium carrots, cut into thin slices
  • 1 red bell pepper, thinly sliced
  • 4 scallions, thinly sliced
  • 1/4 cup roasted peanuts, roughly chopped
  • 1/2 cup fresh cilantro (optional)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon canola oil
  • 2 cups bean sprouts

Directions

Prep: 1. Slice tofu lengthwise into slices. Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes. Once tofu is pressed cut into 1/2 cubes. 2. Meanwhile, boil water for noodles. 3. Slice/chop: carrots, red bell pepper, and scallions, peanuts and cilantro (if using). 4. Grate ginger. Juice lime. Make: 1. Boil noodles according to package directions. Drain, rinse with cold water, and return them to pot. 2. Meanwhile, in a bowl, whisk together sugar, soy sauce, and lime juice. 3. Heat oil in a skillet over medium-high heat. Add carrots, bell pepper, and ginger and cook, stirring, for 2 minutes. 4. Add tofu and bean sprouts. Cook, stirring, until vegetables are slightly tender, 3-4 minutes. 5. Toss noodles with half soy sauce mixture and cook over medium-high heat until heated through, 1-2 minutes. 6. Transfer to a platter and top with vegetables and remaining soy sauce mixture. Sprinkle with the scallions, peanuts, and cilantro, if desired.

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