Stir fried rice noodles with tofu and vegetables

Stir fried rice noodles with tofu and vegetables

Who said tofu had to be boring and tasteless?


1 225g package rice noodles or 12 ounces linguine

1/4 cup brown sugar

1/4 cup low-sodium soy sauce

2 tablespoons fresh lime juice

1 400g package firm tofu, cut into 1/2-inch-thick slices

1 tablespoon canola oil

2 carrots, cut into thin strips

1 red bell pepper, thinly sliced

1 tablespoon grated fresh ginger

2 cups bean sprouts

4 scallions, thinly sliced

1/4 cup roasted peanuts, roughly chopped

1/2 cup fresh cilantro (optional)


Step 1

Boil the noodles according to the package directions. Drain and return them to the pot.

Step 2

Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and lime juice.

Step 3

Gently press the tofu slices between layers of paper towels to remove excess liquid, then cut into ½-inch pieces.

Step 4

Heat the oil in a large skillet over medium-high heat. Add the carrots, bell pepper, and ginger and cook, stirring, for 2 minutes. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes.

Step 5

Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through 1 to 2 minutes. Transfer to a platter and top with the vegetables and the remaining soy sauce mixture.

Step 6

Sprinkle with the scallions, peanuts, and cilantro, if desired.



is a national brand of premium free magazines available in centres across the country.

Click here

to see other Get It magazines in the network.