Tofu and Broccoli Noodles

🛒 Ingredients

• Firm Tofu 150 g · 114 kcal
• Broccoli florets 150 g · 51 kcal
• Rice Noodles (dry) 70 g · 255 kcal
• Low Sodium Soy Sauce 20 g · 11 kcal
• Sesame Oil 5 g · 44 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, grated 5 g · 4 kcal
• Vegetable Oil 10 g · 88 kcal

👨‍🍳 Instructions

1. Press excess water from tofu, then cut into 1-inch cubes. Pat dry with paper towels.
2. Cook rice noodles according to package directions; drain and set aside.
3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
4. In the same wok, add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant. Add broccoli florets and stir-fry for 3-5 minutes until tender-crisp.
5. Return cooked tofu and noodles to the wok. Pour in soy sauce and sesame oil, tossing everything gently to combine and heat through.
6. Serve immediately, garnished with toasted sesame seeds if desired.