This Tofu and Vegetable Stir-Fry Recipe features red pepper, baby bok choy, minced garlic, chopped spinach leaves, cumin and brown rice noodles for a saucy, supper special.
Yields 5 servings
Soy sauce to drizzle
Honey to drizzle
1 pound firm tofu
1/2 red pepper, cut into 1-inch strips
3 carrots, cut into 1-inch strips
1 head baby bok choy, chopped
3 minced garlic cloves
1/2 onion, thinly sliced
3/4 teaspoon ginger
1 cup cut-up, steamed broccoli
1/2 pound chopped spinach leaves
1 package brown rice noodles
2 tablespoons olive or sesame oil, plus more for cooking
1 tablespoon rice wine vinegar
1/4 cup soy sauce
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/8 cup water
3 tablespoons honey
Preheat oven to 350 F. Lightly oil baking dish and drizzle with soy sauce and honey; set aside.
Cut firm tofu block into approximately 8 slices 1/2-inch wide. Lay slices in prepared dish and bake for 30 minutes.
Meanwhile, prepare vegetables (carrots, red peppers, onions, steamed broccoli, baby bok choy); set aside chopped spinach leaves. Scramble egg; set aside.
Cook brown rice noodles for 2 minutes in boiling water. Drain and toss with oil.
Heat additional oil in large wok. Start with sautéing onions, carrots, red peppers and minced garlic cloves. Add rice vinegar,1/4 cup soy sauce, turmeric, cumin and water. Toss.
Add 3 tablespoons honey and all veggies, making sure to mix stir-fry well.
Cut tofu into small cubes and add to vegetable stir-fry. Mix in scrambled egg and noodles. Coat all ingredients well. Serve.