Emulsifier Free Tofu Rice Noodle Stir-Fry
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Learn more →Ingredients
4 servings
For the noodles
- 7 oz dried flat rice noodles (about 3–4 mm wide)
For the stir-fry
- 14 oz firm tofu, drained and pressed
- 3 tbsp garlic-infused oil, divided
- 2 medium carrots, peeled and julienned
- 3 heads baby bok choy, trimmed and halved lengthwise
- 1 red bell pepper, thinly sliced
- 4 scallions, green tops only, thinly sliced
For the sauce
- 1 tbsp fresh ginger, finely grated
- 3 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Bring a medium saucepan of water to a boil. Add the rice noodles and cook according to package directions until just tender with a slight resistance at the center, about 4–6 minutes. Drain in a colander, rinse under cold water to stop cooking, and toss with 1 tsp of the garlic-infused oil to prevent sticking. Set aside.
- 2
While the noodles cook, whisk together the tamari, maple syrup, rice vinegar, sesame oil, grated ginger, and cornstarch in a small bowl until the cornstarch is fully dissolved. Stir in the red pepper flakes, if using. Set the sauce aside.
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