hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated actually decent vegetarian recipes with a pantry friendly rice noodle stir fry that I love to whip up when…I honestly just don’t feel like cooking. We’ve all had those moments, right? For those new to the channel, in this series we’ve been working on addressing the fact that the “vegetarian” recipes that I come across (particularly those using tofu) are frequently adaptations of meat based recipes that use tofu as a meat substitute, which never works, cause tofu is not anything like chicken. It has a different texture, a different moisture content, different amounts of fat, i could go on. 

So! For our stir fry today, we’re gonna take a look at the tragically misunderstood ingredient known as firm tofu, and dive into how to use a shallow fry and dry seasoning to impart flavor and texture to…a bunch of soy beans, pressed together into a block. To go along with this, we’re also gonna take a look at these dried rice noodles which you will likely have seen me use pretty often, since they are incredibly pantry stable, and very useful to keep on hand for that weird Wednesday evening when you just worked a 14 hour shift and you really just want food to appear in front of you. Hope you try it. 

 

Serves 2-3

INGREDIENTS

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 3 Thai chiles

  • 2 heads broccoli

  • 4 oz bean sprouts

  • 1 lb firm tofu

  • 3 eggs

  • 14 oz dry rice noodles

  • onion powder

  • chili powder

  • garlic powder

  • kosher salt

  • peanut oil

INGREDIENTS (sauce)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 2 tbsp sambal oelek

  • 2 tbsp rice vinegar

  • 2 tbsp hoisin sauce

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SLICE the Thai chile, set aside

  • SLICE the broccoli into long spears, set aside

  • LARGE DICE the tofu, then press dry with a paper towel and set aside

  • WHISK the eggs to combine, set aside

  • REHYDRATE the noodles in boiling water for 5 minutes, then strain and set aside

  • COMBINE all sauce ingredients, set aside

ON THE STOVE

  • HEAT a wok over medium, then add 4 tbsp peanut oil and long yao

  • ADD the tofu and sear for 3-4 minutes per side until golden, then remove to a large mixing bowl and dry season with onion powder, garlic powder, chili powder, and kosher salt

  • REHEAT the wok as hot as possible, then add 4 tbsp peanut oil and long yao

  • ADD the broccoli and saute for 2-3 minutes, then shift the broccoli to one side and add the garlic, ginger, and Thai chiles to the wok surface, then saute until fragrant for 15 seconds

  • ADD the bean sprouts, noodles, and tofu back to the wok, then toss to combine

  • ADD the sauce mixture to the center of the wok and toss to combine

  • ADD the eggs around the sides of the wok then let set for 30 seconds and toss to combine

 

tagged with rice noodle, stir fry, stir fry recipe, quick meals, quick recipe, easy recipe, easy stir fry, rice noodle stir fry, pantry dinner, pantry meal, woo can cook