Back Pocket Stir Fry
Published: October 24, 2021 | Total Time: 40 min
* recipe image may have been created by generative AI
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Ingredients
| 7 oz Brown Rice Noodles |
| 14 oz Extra Firm Tofu |
| 1 tbsp Olive Oil |
| 4 cups Chopped Stir Fry Vegetables (easiest is frozen stir fry mix) |
| 2 cloves Garlic, Minced |
| 0.25 cups Peanuts |
| 1 Sprig Cilantro |
| 1 qty Lime |
| 0.25 cups Low Sodium Soy Sauce |
| 2 tbsp Brown Sugar or Honey |
| 0.25 Cups Water |
| 2 tbsp White Vinegar |
| 1 tsp Chili Paste |
Directions
- Start pressing the tofu to remove extra water.
- Soak Brown Rice Noodles in warm water.
- Add oil to the pan and start frying the veggies.
- Mix the ingedients together for the sauce
- Cut and cube tofu into bite-sized chunks
- Once veggies are done remove and set aside, then put more oil in the pan and fry tofu until golden brown. Add a bit of sauce at the end for flavor.
- Drain the noodles and add to the pan with the veggies. Mix and add remaining sauce. Cook until absorbed. Add back tofu.
- Serve with the peanuts, lime, and cilantro garnish and enjoy
If you like it spicier, add more chili paste.