Back Pocket Stir-Fry with Noodles

• brown rice noodles↗7 ounce
• tofu (package)↗1
• olive oil for frying↗1 tablespoon
• sliced vegetables (I used a ready stir‑fry mix)3
• garlic, minced (cloves)↗2
• peanuts, cilantro and lime for serving↗
• soy sauce (or tamari for gluten‑free version)↗0.25 cup
• brown sugar or honey↗2
• water↗0.25 cup
• white vinegar, to taste↗2
• chili paste, to taste↗1 teaspoon

Step-by-step instructions

1. 1

   Sauce: Mix all sauce ingredients until smooth.

2. 2

   Noodles: Soak the rice noodles in a bowl of warm water.

3. 3

   Tofu: Press the tofu with paper towels to remove moisture. Cut the tofu into cubes. In a non‑stick pan over medium‑high heat, sauté the tofu with a little olive oil until golden. Add a bit of sauce to create a nice browned crust. Transfer to a bowl and set aside.

4. 4

   Vegetables: In the same pan add the vegetables, garlic and a bit more oil. Stir‑fry over medium‑high heat until tender‑crisp.

5. 5

   Assembly: Drain the noodles. Add them to the pan with the vegetables. Add about half the sauce and quickly stir‑fry until everything is well combined. Add the tofu. Garnish with peanuts, cilantro and lime.