40
mins

Tofu Stir Fry

Marinated tofu fried with vegetables and served with noodles.

Benefits

Great source of high-quality plant-based protein, which is essential for muscle repair and overall health.

Rich in vitamins A, C, and K which all play a vital role in skin, eye, and immune health.

Cals
486
cals
Protein
22
g
Carbs
59
g
Fats
18
g

Ingredients

Metric
Imperial
serving (s)
Conversion Chart
150
g
firm tofu, pressed and cubed
50
g
dry egg noodles
0.25
red bell pepper, thinly sliced
0.5
small carrot, julienned
30
g
broccoli florets, diced in half
30
g
snap peas, trimmed
1
tbsp
soy sauce
2
tsp
hoison sauce
2
tsp
avocado oil
1
garlic, minced
0.5
tsp
grated ginger
ingredients screenshot

Instructions

Step 1/5

Prepare Noodles and Sauce

  • 50g Egg Noodles

Cook the egg noodles according to package instructions, drain, and set aside.

Step 2/5

Cook Tofu

  • 1 tsp Avocado Oil
  • 150g Tofu

Heat avocado oil in a large skillet or wok over medium-high heat. Add salt and pepper on both sides of cubed tofu and cook until golden brown on all sides, about 5-6 minutes. Remove the tofu from the skillet and set aside.

Step 3/5

Sauté Aromatics and Vegetables

  • 1 tsp Avocado Oil
  • 1/2 tsp Ginger
  • 1 Garlic Clove
  • 1/4 Red Bell Pepper
  • 1/2 Small Carrot
  • 30g Broccoli Florets
  • 30g Snap Peas

In the same skillet, add a bit more oil if needed, then sauté minced garlic and grated ginger for about 1 minute until fragrant. Add bell pepper, broccoli florets, carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 4/5

Combine Ingredients

  • 1 tbsp Soy Sauce
  • 2 tsp Hoisin Sauce

Return the tofu to the skillet along with the cooked rice noodles and add in soy sauce and hoisin sauce. Stir well to coat and combine everything evenly.

Step 5/5

Season and Serve

Cook for another 2-3 minutes until everything is heated through. Season with salt and pepper to taste if needed. Garnish with sesame seeds and chopped green onions if desired, and serve hot.

intructions-screenshot

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