Rye Free Tofu Rice Noodle Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the noodles

7 oz dried flat rice noodles (about 3–4 mm wide)
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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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