Wednesday, January 30, 2013

Rice Noodle Stir Fry

Rice Noodle Stir Fry
1.        Tofu (one standard block) – Cube the tofu.  I generally get 18 squares from one block.  Fry the tofu in canola oil or olive oil, whatever your preference. 
(Sometimes I crumble the tofu instead and will add in later into the stir fry as a healthy alternative.)  When the tofu is done dump out any excess oil and set tofu aside.

2.      In a wok add 3-4 tbs sesame oil on medium high heat.  Add chopped garlic (few cloves), ginger (I like a lot), and half a red onion diced. 

3.      When the garlic, ginger, and onion is ready (when the onion is softened) add as much broccoli as you desire.  My husband and I like a lot of broccoli.  Note that broccoli cooks down a lot so what looks like a lot a first will not in 10 minutes.

4.      In a separate pot make the noodles.  Last night we used rice noodles, but we most often have the stir fry with udon noodles. 
We’ve also tried sweet potato noodles that were delicious as well!

5.      When the broccoli is almost completely cooked add in the cooked noodles and previously fried tofu.

6.      Cook everything together for another 5 minutes or until the
dish is steaming hot.

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