Stir-Fried Noodles With Veggies And Crispy Tofu
4
- Prep Time25 min
- Total Time30 min
- Makes4 to 6 servings
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
A stir-fry is a simple and versatile dish that can be made with any number of veggies. Prep everything in advance—once you start, it comes together quickly.
Sauce
1/4 cup soy sauce
3 tbsp oyster sauce
2 green onions, finely chopped
2 garlic cloves, crushed
1 tbsp brown sugar or honey
1 tbsp sesame oil
2 tsp rice or black vinegar
Ingredients
454 g medium or medium-firm tofu
1/3 cup cornstarch
1 tbsp canola oil
454 g thick or thin fresh wheat noodles
2 to 4 cups assorted julienned or chopped vegetables, such as carrots, bell peppers, snap peas, broccolini, mushrooms, cabbage and baby bok choy
Chili oil or sriracha, for serving (optional)
Instructions
Sauce: Stir soy with oyster sauce, green onions, garlic, sugar, sesame oil and vinegar in a small bowl.
Pat tofu dry with paper towels, then cut into bite-sized cubes. Toss with cornstarch in a medium bowl.
Heat a large non-stick frying pan over medium-high. Add oil, then tofu. Cook, turning cubes occasionally, until crispy and golden-brown, 5 to 7 min. Transfer to a plate.
Cook noodles following package directions.
Meanwhile, return pan to stovetop and set over medium-high. Add vegetables. Cook, stirring often, until vegetables are just tender. Drain noodles, then add to pan along with sauce. Cook, tossing mixture with tongs, until everything is warmed through and well coated with sauce. Transfer to a serving platter. Top with crispy tofu. Sprinkle with more green onions, and serve with chili oil or sriracha, if desired.
This recipe was created for Chatelaine by Julie Van Rosendaal as part of an easy dumpling feast that your guests can help make.
Julie Van Rosendaal is the author of 12 best-selling cookbooks and a food columnist on CBC Radio, and she writes about food for publications across Canada.
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