Tofu and Vegetable Rice Noodle Stir-Fry

Calories: 495

Protein: 21g

Carbs: 74g

Fat: 13g

Key Nutrients: Calcium, Potassium, Vitamin C

Ingredients:

• 100g firm tofu, cubed (130 calories, 13g protein)

• 1 cup mixed vegetables (40 calories, 2g protein)

• 1 tsp sesame oil (40 calories, 0g protein)

• 1 tbsp soy sauce (10 calories, 0g protein)

• 2 cloves garlic, minced

• 1 tsp grated ginger

• ¼ tsp red pepper flakes (optional)

• 2 spring onions, sliced

• 100g rice noodles

• Salt and pepper to taste

Instructions:

1. Soak rice noodles in hot water according to package instructions (usually 8-10 minutes).

2. Press tofu between paper towels for 15 minutes to remove excess moisture.

3. Cut tofu into 1-inch cubes and season with salt and pepper.

4. Heat sesame oil in a non-stick pan over medium-high heat.

5. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.

6. Add tofu cubes and cook for 3-4 minutes on each side until golden brown.

7. Add mixed vegetables and stir-fry for 2-3 minutes until crisp-tender.

8. Drain the rice noodles and add them to the pan.

9. Pour in soy sauce and add red pepper flakes if using.

10. Toss everything together and cook for another 2 minutes until noodles are heated through.

11. Garnish with sliced green onions and serve hot.