Vegan Drunken Noodles

🛒 Ingredients

• Wide Rice Noodles (dried) 50 g · 180 kcal
• Extra-firm Tofu 100 g · 80 kcal
• Broccoli florets 50 g · 18 kcal
• Carrot 25 g · 10 kcal
• Red Bell Pepper 38 g · 12 kcal
• Yellow Onion 38 g · 15 kcal
• Garlic 5 g · 8 kcal
• Thai Chilies 3 g · 3 kcal
• Holy Basil (or Sweet Basil) 5 g · 0 kcal
• Soy Sauce 15 g · 8 kcal
• Dark Soy Sauce 8 g · 5 kcal
• Vegetable Broth 15 g · 2 kcal
• Maple Syrup 10 g · 26 kcal
• Rice Vinegar 4 g · 0 kcal
• Sesame Oil 4 g · 30 kcal
• Neutral Oil (e.g., canola, vegetable) 8 g · 60 kcal

👨‍🍳 Instructions

1. Press the tofu for at least 20 minutes to remove excess water, then tear or cube into bite-sized pieces. Cook the wide rice noodles according to package instructions until al dente, rinse with cold water, and set aside.
2. Prepare the sauce by whisking together soy sauce, dark soy sauce, vegetable broth, maple syrup, rice vinegar, and sesame oil in a small bowl. Mince garlic and finely slice chilies, then chop all vegetables.
3. Heat neutral oil in a large wok or skillet over high heat. Add tofu and cook until golden brown and slightly crispy, then remove and set aside. Add garlic and chilies to the wok and stir-fry for 30 seconds until fragrant.
4. Add onions, carrots, and bell peppers to the wok and stir-fry for 2-3 minutes until slightly softened. Then add broccoli florets and cook for another 2 minutes.
5. Return the cooked tofu to the wok. Add the pre-cooked rice noodles and pour in the prepared sauce. Toss everything together vigorously to combine and coat evenly, stir-frying for 1-2 minutes.
6. Finally, stir in the fresh holy basil leaves (or sweet basil) until just wilted. Serve immediately and enjoy the authentic flavors of Vegan Drunken Noodles.