Tofu and Vegetable Stir-Fry with Rice Noodles
- Difficulty: Easy
- Servings: 4
- Nutritional Information Per Serving: Calories 464, Total Fat 19 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 959 mg, Carbohydrates 62 g, Dietary Fiber 4 g, Sugar 6 g, Protein 12 g
- Total Time: 35 minutes
- Active Time: 35 minutes
This hearty noodle stir-fry features a generous amount of vegetables and tofu, making it a satisfying and flavorful meal. It can be made vegetarian by opting for vegetarian oyster sauce, or you can easily customize it by swapping the tofu for shrimp, or thinly sliced chicken, beef, or pork. Tip: Soak the rice noodles prior to cooking until they become pliable but not too soft; they will finish cooking in the pan alongside the sauce.
Ingredients
- 8 ounces rice noodles (similar to linguine in width)
- 2 tablespoons oyster sauce (or vegetarian oyster sauce)
- 2 tablespoons soy sauce
- 2 teaspoons sambal oelek (chili paste)
- 1 1/2 teaspoons sugar
- 1 block (14 ounces) firm tofu
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 4 cups chopped napa cabbage
- 1 red bell pepper, sliced thinly
- 3 cloves garlic, minced
- 1 1/2 cups snow peas, strings removed (about 6 ounces)
Instructions
- Soak the rice noodles in very hot tap water for about 25 minutes until flexible; then drain. In a small bowl, combine oyster sauce, soy sauce, sambal oelek, and sugar; set aside.
- Cut the tofu lengthwise into thirds, then slice each into 1/2-inch slabs. Pat dry and season both sides with salt and pepper. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Cook the tofu until it is browned on both sides, about 8 minutes total; transfer to a large plate.
- Add napa cabbage, red bell pepper, and garlic to the remaining oil in the skillet. Stir-fry until vegetables start to soften, about 1 1/2 to 2 minutes. Add snow peas and cook, stirring, until they brighten in color, about 30 seconds to 1 minute. Season generously with salt. Remove vegetables to the plate with tofu.
- Pour in the remaining 2 tablespoons of vegetable oil. Keep 3/4 cup water nearby. Add the drained noodles and the sauce mixture to the pan; stir well to combine. Add 3/4 cup water and simmer until most of the water has evaporated and noodles are tender, about 2 to 3 minutes. Return tofu and vegetables to the pan; stir to mix everything evenly. Adjust seasoning with salt and pepper to taste.
