Fresh or frozen vegetables, it doesn’t matter. This mixed veggie tofu stir-fry with soy peanut sauce is an easy weeknight dinner.
1–8 ounce package brown rice noodles
1–14 ounce package extra firm tofu
1/2 cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon peanut butter
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1 tablespoon vegetable oil
3 scallions, white & green separated plus more for serving
1 garlic clove, minced
1 pound fresh or frozen vegetables (sliced bell peppers, broccoli & cauliflower florets, shredded carrots, sliced green beans)
1/4 cup chopped roasted salted peanuts
Cook the rice noodles according to package instructions. Transfer them to a colander and rinse with cold water.
Pat the tofu with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
Whisk together the soy sauce, sesame oil, peanut butter, rice wine vinegar and ginger. Marinate the tofu in the mixture for 10 minutes.
Heat the oil in a wok over high heat. Add the tofu, reserving the leftover marinade, and cook until browned, about 2 minutes per side. Remove the tofu from the wok and set aside.
Add the white scallions and garlic cooking until fragrant, about 30 seconds. Add the vegetables and cook for 3 to 4 minutes until bright and crisp. Stir in the noodles and remaining marinade. Sauté for a few minutes until heated through. Sprinkle with green scallions and peanuts before serving.