How To Make Chinese Tofu and Vegetable Rice Noodles
A healthy and flavorful vegetarian dish with tofu and fresh vegetables, served over rice noodles.
Serves:
Ingredients
- 8 oz. rice noodles
- 1 tbsp. sesame oil
- 1 block firm tofu, pressed and cubed
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 cup bean sprouts
- 4 green onions, sliced diagonally
- 2 cloves garlic, minced
- 2 tsp. grated ginger
- 1/4 cup soy sauce
- 2 tbsp. hoisin sauce
- 1 tbsp. rice vinegar
- Sriracha hot sauce, to taste
- Fresh cilantro, chopped, for garnish
Instructions
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Prepare rice noodles according to package instructions.
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In a large pan or wok, heat sesame oil over medium heat. Add garlic and ginger and cook until fragrant.
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Add tofu and cook until browned on all sides. Remove from pan and set aside.
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In the same pan, add bell pepper, snow peas, and bean sprouts. Cook for 2-3 minutes until slightly softened but still crisp.
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Add green onions and cooked tofu back into the pan.
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In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and Sriracha. Pour over the tofu and vegetable mixture and stir to combine.
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Serve the tofu and vegetables over the rice noodles, garnished with fresh cilantro.
Nutrition
- Calories : 304kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1300mg
- Total Carbohydrates : 45g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 13g
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