The base ingredients to this recipe include: Vegetables, Carbs, Protein, and seasoning. I enjoy having creative freedom in the kitchen and if you just stick to these base ingredients, you can still have that freedom within these categories.
8 oz. Package of Rice Sticks or Noodles
1 Package Tofu, firm or extra firm
1/4 c. Water
4 Tbsp. Soy Sauce
2 Tbsp. Lime Juice
4 tbsp. Olive Oil
1/4 c. Scallions, chopped
1/4 c. Parsley, diced
1 Tbsp. Ginger, minced
2 cloves Garlic, minced
4 c. Stir-fry Vegetables of your choice. (We used, Snap peas, broccoli, Red peppers, Carrots, Mixed greens, and Mushrooms)
1. Drain and dry the tofu (if you have never done this before you'll need kitchen wash cloths or paper towels. Start by laying one wash cloth on the counter, place drained tofu on top and place another cloth on top of the tofu. Now you have a cloth tofu sandwich. I apply light amount of pressure on the tofu, but not to much that it looses it shape). Cut tofu in half and then slice into 1/4 in wide strips. Now its time to marinate the tofu. Place tofu flat on a glass baking pan and add 2 tbsp. soy sauce, garlic, salt and pepper and a pinch of parsley. I let this sit for 10 minutes.
2. Bring water to a boil and cook rice noodles as directed, then drain and rinse under cold water. While noodles are cooking I chop all of the vegetables and prepare them to be added to the wok.
3. In a nonstick skillet over medium heat, add 1 tbsp. of olive oil and place marinated tofu and stir-fry until light brown, about 5 minutes, then transfer to a bowl.
4. In the wok add 3 tbsp. olive oil, scallions, ginger and mushrooms, cook on medium high for a couple minutes. Stir in remaining veggies and water, cook until veggies are crisp and tender, about 5 minutes.
5. Stir in tofu and noodles, add remaining parsley, soy sauce, lime juice, salt, and pepper.
6. Serve and enjoy!
Photos by Kaleb NimzIf you want a spicy stir-fry you could add a couple chopped jalapeños, crushed red pepper and/or wasabi powder. If you haven't cooked with any of these ingredients before I would recommend adding a little bit, tasting and then adding more if it is not spicy enough. It's always better to add slowly then ruining your dish and having to start over. Also, you cold have these as sides if some people want them and others don't.