These vegan rice noodles are healthy and flavorful stir fry.
I love all the veggies, the tofu marinated and shallow fried to a nice golden brown and the lovely sauce. It all comes together nicely in this vegan recipe. The sauce isn’t too spicy, but it does have a little kick.
The rice noodles can be soaked in water or boiled, whichever you prefer as per time constraint.
Ingredients :
- 1 packet rice noodles
- 1 cup tofu
- 1 tbsp sesame seeds
- 1 tbsp olive oil
- 1 cup cauliflower florets
- 1 cup french beans
- 1 cup peas
- 1 cup diced carrots
- 1 chopped green chilli
- Salt & pepper to taste
For tofu marination and sauce for noodles :
- 3 tbsp soya sauce
- Juice of 1/2 lime
- 2 tbsp rice vinegar
- 2 tbsp barbecue sauce
- 6 cloves garlic minced
- 1 tsp fresh ginger grated
Method :
- Boil a pot of salted water for the rice noodles. Cook according to package directions until just tender.
- Add the sauce ingredients to a bowl and whish them together. Use a part of this mixture to marinade the tofu pieces.
- The other half of the sauce will be used for noodles.
- Meanwhile, prep the other ingredients.
- Add the olive oil to a skillet over medium-high heat. Once the oil is hot, add the veggies and sauté, stirring occasionally, for 4-5 minutes or until they start to take on color and soften a bit.
- Add the sauce that we had kept for noodles and cook for about a minute.
- Drain the rice noodles and toss with the rest of the stir fry. Season with salt & pepper if needed.
- In another pan shallow fry the marinated tofu pieces coated with sesame seeds.
- Once golden brown and crisp layer them over the noodles and serve hot.
