Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 8 oz wide rice noodles
  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup snap peas
  • 2 green onions, sliced

Instructions:

  1. Whisk the soy sauce, maple syrup, rice vinegar, sesame oil, sriracha, and cornstarch in a small bowl until the cornstarch is fully dissolved.
  2. Place rice noodles in a large bowl and cover with very hot (not boiling) water. Soak for 8–10 minutes until flexible but slightly firm. Drain in a colander and rinse with cold water.
  3. Heat 1 tbsp of neutral oil in a skillet over medium-high heat. Add tofu cubes and sear until golden brown on at least two sides. Add minced garlic and grated ginger, stirring for 30 seconds.
  4. Add the remaining 1 tbsp of oil if needed. Toss in broccoli and carrots, stirring for 3 minutes. Add bell peppers and snap peas, cooking for another 2 minutes until bright but crisp.
  5. Add the soaked noodles to the skillet and pour the sauce over the mixture. Toss continuously for 2 minutes until the sauce thickens and coats everything.
  6. Stir in sliced green onions and serve immediately.