Tofu and Noodle Stir Fry
Easy noodle dish you can have during busy weeknights.
Equipment
- Wok or wide pan
- Spatula
- Measuring spoons
- knife
- cutting board
Ingredients
FOR THE SAUCE
- 3 tablespoons light soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoons brown sugar
- 2 garlic clove, grated
- 1 inch sized ginger, grated
- 1 teaspoon honey
FOR SAUTEEING
- 1 yellow onion, finely chopped
- 1 bell pepper, thin strips
- 1 medium-sized carrots, thin strips
- 2 cups sliced mushrooms
- 8 oz. or half the package egg noodles or pasta, cook according to package
- 2 cups cubed and fried tofu, see notes
- 1 teaspoon sesame oil
- sesame seeds for topping
Instructions
FOR THE SAUCE
- Combine all sauce ingredients. Stir until the cornstarch dissolved. Set it aside.
FOR SAUTEEING
- Heat a wok or wide pan with oil. Add the onion, and saute until tender or translucent.
- Add the bell pepper, carrot, and mushrooms, and stir to combine. Cook until tender. If they're sticking to the bottom of the pan, add a splash of water, stir, and continue cooking.
- Add the tofu, noodles, and sauce. Make sure to stir the sauce before adding it to the pan. Keep stirring until well heated. Drizzle the sesame oil, sprinkle the green onion and sesame seeds. Serve immediately.
Notes
- Get the fried tofu at any Asian grocery.
- If you're buying fresh tofu make sure to get the firm texture. Slice them about 1/2 an inch thick. Drain and pat dry the tofu with a paper towel (make sure they're completely dry).
- Heat a pan with oil, add the tofu, and cook for about 3-4 minutes on each side or until golden brown. Carefully flip the tofu, and avoid breaking them.
- Cool and cut them into cubes.
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