This was a quick weeknight spin on Stir-Fried Noodles, using a variety of vegetables from our CSA share this week, and using store-bought teriyaki sauce. Once everything’s prepped (which you can do ahead of time, if you like), dinner comes together in minutes. Serves 4.
- 14 oz extra-firm tofu, pressed, cut into 1/2” cubes
- 3 TBS neutral oil, divided
- 8 oz brown rice noodles, soaked in hot water for 6 – 8 minutes, then drained
- 2 garlic cloves, chopped
- 3 small – medium carrots, thinly sliced on the diagonal
- 1/2 cup peas, fresh or frozen
- about 10 oz bok choy (a small bunch), both leaves and stems thinly sliced
- scant cup chopped scallions, greens and whites
- 3/4 cup teriyaki sauce (I used Soy Vay’s Island Teriyaki)
Heat 1 TBS oil in a wok over medium-hight heat; add tofu and cook, tossing occasionally, until tofu is golden and crispy on most-to-all sides. Transfer tofu to a bowl.
Add another TBS oil to the wok and stir-fry garlic until fragrant;
add carrots and stir-fry for a minute or two.
Add peas and stir-fry for another minute.
Add bok choy and stif-fry until almost wilted.
Add scallions and stir-fry for another minute, then transfer vegetables to a bowl.
Heat last TBS oil in the wok and add the noodles, using two spatulas or tongs to toss for a few minutes.
Add tofu and vegetables to the wok, then add the teriyaki sauce and toss well to heat through and combine. Serve hot.