Thai-Inspired Tofu & Vegetable Stir-Fry with Rice Noodles

Ingredients

• 1 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 cup sliced cabbage
• 1 cup sliced mushrooms
• 1/2 cup sliced carrots
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup tamari sauce
• 2 tbsp rice vinegar
• 1 tbsp coconut sugar
• 1 tbsp sesame oil
• 1 red chili, thinly sliced (optional)
• Cooked rice noodles
• Fresh cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. Prepare the sauce: In a small bowl, whisk together tamari sauce, rice vinegar, coconut sugar, and sesame oil.
2. Heat sesame oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown and crispy, about 8-10 minutes.
3. Add garlic, ginger, and chili (if using) to the wok and stir-fry for 30 seconds until fragrant.
4. Add broccoli, cabbage, mushrooms, and carrots to the wok. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
5. Pour the sauce over the vegetables and tofu. Stir-fry for 1-2 minutes, allowing the sauce to thicken slightly.
6. Serve the stir-fry over cooked rice noodles. Garnish with fresh cilantro and sesame seeds.