Tofu Noodle Stir-Fry with Spring Vegetables
yield: 4
total time: 50 minutes
Ingredients
- 14 ounces extra firm tofu cut into 3/4-inch cubes
- 4 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon red pepper flakes
- 3/4 cup stir fry sauce tahini, or peanut sauce, DIY or store-bought
- 4 ounces vermicelli thin rice noodles, we like Thai Kitchen
- 2 tablespoons toasted sesame oil
- 4 stalks green onion thinly sliced
- 2 cloves garlic minced
- 8 cups vegetables chopped, *, cut into bite-sized pieces — see photo // we used 2 cups broccoli, 2 cups carrot ribbons, 2 cups baby bo…
- freshly chopped cilantro
- sliced green onion
- sesame seeds
- lime wedges
- Sriracha or other hot sauce
Nutrition
- Calories : 710 calories
- Carbohydrate : 99 grams
- Cholesterol : 5 milligrams
- Fat : 26 grams
- Fiber : 20 grams
- Protein : 34 grams
- SaturatedFat : 3 grams
- Sodium : 2030 milligrams
- Sugar : 17 grams
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