This is just what you need to get the weekend started with a punch!
– 3-4 cloves of garlic, roughly minced
– 1/3 of an onion, finely chopped
– 1/2 of a large bell pepper, chopped into slices
– 1/2 cup of slice mushrooms
– 1 cup of lightly steamed broccoli
– 2 large carrots, shaved into thin slices
– 1/2 small call of baby corn
– 1/2 can of sliced water chestnuts
– 2 tablespoons of avocado oil (can use any oil you would like)
– pepper to taste (I do not use salt for this recipe as soy sauce contains a ton of salt on its own)
– 1/2 of a package of firm tofu, sliced to your liking
– 1 package of rice noodles, cooked as directed by package
– 6-7 basil leaves
– handful of fresh cilantro
– 1/2 of a lime, juiced
– 1/3 cup of vegetable broth
– 4 tablespoons of soy sauce
– 2-3 tablespoons of fish sauce (can use oyster if preferred)
– 2 tablespoons of chili paste (use less to achieve a milder sauce)
– 2 tablespoons of rice vinegar
– 1/2 of freshly grated ginger
– 3 teaspoons of sugar
– 1 teaspoon of corn starch (if you would like a thicker sauce)
1) In a small pot, on low heat, add all of your sauce ingredients but the sugar and cornstarch. Let the sauce cook down and when it has heated pour in your sugar. This will allow the sugar to melt down into the sauce. Then, add in your corn starch. This will thicken the sauce and allow it to adhere to your noodles and stir fry vegetables! Remove from heat and set aside until ready to serve. (If sauce gets too cold return it to a low heat before serving)
2) In a large skillet, on medium/high heat, pour 1 tablespoon of avocado oil. You can use any oil you would like but I always use avocado when I am cooking on high heat. Then add your sliced tofu. For this recipe, I like to keep my tofu rather large because I think it is aesthetically pleasing and a nice change from the normal cubed tofu. Let tofu slices cook on each side for about 2-3 minutes or until completely browned on both sides. When almost done cooking I put a splash of soy sauce on each piece of tofu so it could absorb the flavor. When tofu is browned, take out of skillet and set aside. ***As I have said before, this is a true practice in patience to avoid flipping your tofu all to much!
3) Keep that same skillet on medium/high heat. Add another tablespoon of avocado oil. Then add your garlic and onions. When they begin to become translucent add in your peppers and mushrooms. Let mushrooms/peppers cook down for about 2-3 minutes. Then add your broccoli, corn, water chestnuts, and carrots. Allow the mixture to cook together for another 3 minutes and add pepper to taste. Then remove from heat.
***Optional- to add a teaspoon of soy sauce onto these vegetables as they cook just to make sure the flavors marry with your sauce.
4) Cook your rice noodles as directed by the package. Then while hot, place them in your serving bowl. Pour half of your “drunken sauce” onto the noodles to avoid any sticking.
5) Then, top your cooked rice noodles with your stir fry vegetables and your cooked tofu. Garnish your dish with your fresh basil and cilantro. Finally, squeeze half a lime over the entire dish. Then serve and enjoy!