Tofu Stir Fry

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Prepare Noodles and Sauce

• 50g Egg Noodles

Cook the egg noodles according to package instructions, drain, and set aside.

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Cook Tofu

• 1 tsp Avocado Oil
• 150g Tofu

Heat avocado oil in a large wok or pan over medium-high heat. Add salt and pepper on both sides of cubed and dried tofu and cook until golden brown on all sides, about 5-6 minutes. Remove the tofu from the wok and set aside.

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Sauté Aromatics and Vegetables

• 1 tsp Avocado Oil
• 1/2 tsp Ginger
• 1 Garlic Clove
• 1/4 Red Bell Pepper
• 1/2 Small Carrot
• 30g Broccoli Florets
• 30g Snap Peas

In the same wok, add a bit more oil if needed, then sauté minced garlic and grated ginger for about 1 minute until fragrant. Add sliced bell pepper, broccoli florets, juilienned carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

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Combine Ingredients

• 1 tbsp Soy Sauce
• 2 tsp Hoisin Sauce

Return the tofu to the wok along with the cooked rice noodles and add in soy sauce and hoisin sauce. Stir well to coat and combine everything evenly.‍

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Season and Serve

Cook for another 2-3 minutes until everything is heated through. Season with salt and pepper to taste if needed. Garnish with sesame seeds and chopped green onions if desired, and serve hot.