Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Tofu and Vegetable Stir-Fry with Rice Noodles
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 464
- Total Fat
- 19 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 959 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 12 grams
This is a satisfying noodle stir-fry with lots of vegetables and tofu that can easily be made vegetarian by using vegetarian oyster sauce. Conversely, you can substitute the tofu with shrimp or sliced chicken, beef or pork. Be sure to soak the rice noodles first until they become flexible but not completely soft. They will finish cooking in the skillet with the sauce.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 464
- Total Fat
- 19 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 959 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 12 grams
Ingredients
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Directions
- Soak the rice noodles in very hot tap water to soften, about 25 minutes; drain. Mix the oyster sauce, soy sauce, sambal oelek and sugar in a small bowl; reserve.
- Cut the tofu lengthwise into thirds, then slice crosswise into 1/2-inch-thick slabs. Pat dry, then season on both sides with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu and brown on both sides, about 8 minutes total; remove to a large plate.
- Add the cabbage, bell pepper and garlic to the remaining oil in the skillet. Cook until the vegetables start softening, 1 1/2 to 2 minutes. Add the snow peas and cook, stirring, until bright green, 30 seconds to 1 minute. Season with a big pinch of salt. Remove the vegetables to the plate with the tofu.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Have 3/4 cup water nearby. Add the drained noodles and sauce mixture to the skillet and stir to combine. Pour in the 3/4 cup water and simmer until mostly absorbed and the noodles are tender, 2 to 3 minutes. Return the tofu and vegetables to the pan and stir until combined; season with salt and pepper.
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