Veggie Stir Fry
Prep time : 10 minutes | Cook time: 10 minutes | Makes 2 servings
Veggie stir fry is one of those go-to meals I love because it’s quick, easy, and so customizable. You can throw in whatever veggies you’ve got in the fridge and it always comes out tasting delicious. Let’s be honest, the sauce is what really ties it all together. Add some tofu or chicken if you’re feeling it, and you’ve got yourself a full, satisfying meal. It’s like a delicious fridge clean-out, and you can mix it up every time!
WHAT YOU’LL NEED
100 grams rice noodles
200 grams firm tofu (or you can use chicken thighs as your protein)
choice of vegetables - *note, I always like to alternate veggies in my stir fry, depending on what’s in the fridge and in season. In this one, I used a handful of mushrooms and red peppers
1 green onion
lime wedge for topping
optional: crushed peanuts or cashews for topping
FOR THE SAUCE
3 tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp oyster sauce
1 tbsp sugar
INSTRUCTIONS
Prepare the Sauce: In a mason jar, combine all the sauce ingredients and shake well until fully combined. Set aside.
Cook the Rice Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
Prepare the Tofu: Slice your vegetables into thin strips and dice the tofu into bite-sized pieces. In a skillet, heat olive oil (or sesame oil) over medium-high heat. Add the tofu and fry, turning frequently, until it starts to brown. Stir in about 1 tablespoon of the sauce and fry for an additional minute before removing from heat.
Cook the Vegetables: In the same skillet, add a bit more olive oil and toss in the sliced vegetables. Stir until they are softened.
Combine Everything: Add the cooked rice noodles, the fried tofu, and about 3 tbsp of the remaining sauce to the skillet. Stir until everything is well combined, cooking for about 1 minute.
Serve: Remove from heat and serve in bowls, garnishing with crushed nuts, green onions, and lime wedges.
