Tofu Noodle Stir-Fry

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

8 ounces linguine

1 block extra firm tofu (drained and pressed)

2 tablespoons corn starch

2 tablespoons oil (separated)

1/4 cup low sodium soy sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

1 tablespoon maple syrup

1 tablespoon gochujang

1 tablespoon rice vinegar

1 teaspoon sesame seeds

4 cloves garlic (minced)

1 teaspoon fresh ginger (minced)

2 bell peppers (sliced thin)

1 yellow onion (sliced)

1 jalapeño (sliced, optional)

1 carrot (shredded)

Edamame

green onion, sesame seeds, basil (for serving)

Directions

Bring a large pot of water to a boil. Add the noodles and cook until al dente - be sure not to overcook the noodles since they'll finish cooking in the sauce. Drain and rinse with cold water.

Meanwhile, cube the tofu and add it to a bowl. Toss with the corn starch. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the tofu and cook until browned on all sides.

While the tofu is cooking, add the soy sauce, hoisin, sesame oil, maple syrup, gochujang, vinegar, sesame seeds, garlic and ginger to a bowl. Mix to combine.

Once the tofu is crispy, add half of the sauce and toss until the tofu has absorbed all of the sauce and starts to caramelize. Transfer the tofu to a bowl and place the empty skillet back on the stove.

Heat the remaining tablespoon of oil and add the veggies. Toss until slightly charred and tender (approx. 5 minutes). Add the noodles & the remaining sauce to the skillet and toss until the sauce is absorbed and the noodles finish cooking. Add the tofu back to the skillet and toss until it is heated through.

Serve hot topped with green onion, sesame seeds and basil.

Nutrition

• Calories: 451 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.03 g
• Cholesterol: 0.1 mg
• Sodium: 721 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 5 g
• Total Sugars: 12 g
• Protein: 18 g