Tofu Stir-Fry
You can vary up the vegetables and use whichever noodles you like if you don’t have vermicelli available.
Ingredients
- 2 tbsp oil
- 1 lb. tofu, cut into small cubes
- 1 red onion, cut into half rings
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 yellow squash, julienned
- 4 ounces sliced mushrooms
- 1 can baby corn nuggets
- 8 ounces vermicelli noodles, angel hair pasta, lo mein noodles or any long pasta you prefer cooked according to package instructions
- 1 - 2 tsp salt
- 2 tbsp soy sauce
- 2 tbsp teriyaki or stir fry sauce
- 2 tbsp sweet chili sauce
Instructions
- Heat oil in a wok over high heat. Add tofu and cook until browned on all sides. Set aside.
- Add red onion, carrot, zucchini, and squash. Cook for 3-4 minutes. Add mushrooms and baby corn. Cook until vegetables have softened slightly. Stir in cooked noodles.
- Add in salt, soy sauce, teriyaki, and chili sauce. Stir to combine. Taste and adjust seasoning if needed.
