Tofu Stir Fry

Servings: 2

Ingredients:

• 1 pkg extra firm tofu

• 2 tbsp olive oil

• 4 cups vegetables (fresh or frozen)

  *Recommended Veg: snap peas, bell pepper, mushrooms, broccoli

• 2 tbsp toasted sesame seeds

• 1 tbsp cornstarch

• 1 tsp red pepper flakes

• Serve on top of 2 cups rice or rice noodles

Sauce:

• 1 tsp garlic

• 1 tsp ginger

• 1/3 cup vegetable broth

• 3 tbsp low sodium soy sauce

• 2 tbsp brown sugar

• 1 tbsp cornstarch

• 1 tsp sesame seed oil

• 1 tsp rice vinegar (swap with white wine vinegar or apple cider vinegar if you don’t have)

Directions:

• Drain your tofu and wrap it with a paper towel. Place something heavy on top (like a can etc) to help the liquid drain out and set it aside

• Boil a pot of water and add your rice noodles to it, turning the heat to low

• Allow to cook for about 8 minutes until noodles are tender and chewy

• Drain the noodles and rinse under cold water. Set aside

• In a medium sized bowl, mix your Stir Fry Sauce and set aside

• Chop your tofu into small bite sized cubes and lightly coat them in cornstarch before tossing them in the Stir Fry Sauce

• Turn your stove to medium heat and add olive oil to a large pan or wok

• While the pan is heating up, chop your veggies into small bite sized pieces

• Throw your veggies into the pan and cook them for about 8 minutes until they begin to soften

• Add tofu, red pepper flakes, and remaining Stir Fry Sauce to the pan and cook for about 5 minutes until the tofu begins to get crispy

• Add your noodles into the stir fry and cook for a final 2 minutes, making sure they are evenly coated in sauce

• Garnish with sesame seeds and enjoy!

Nutritional Info:

• Protein: 26g

• Fat: 22g

• Carbs: 84g

• Fibre: 12g

• Cals: 631