Mixed Veggie Tofu Stir-Fry
Fresh or frozen vegetables, it doesn't matter. This mixed veggie tofu stir-fry with soy peanut sauce is an easy weeknight dinner.
Prep Time25 minutes mins
Cook Time10 minutes mins
Total Time35 minutes mins
Course: Main Dishes
Cuisine: Asian
Servings: 4
- 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 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 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.
Calories: 491kcal | Carbohydrates: 67g | Protein: 22g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 1767mg | Potassium: 580mg | Fiber: 10g | Sugar: 3g | Vitamin A: 5848IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 4mg