Vegetable and Tofu Stir-Fry with Brown Rice Noodles

This vegetable and tofu stir-fry is a quick and easy weeknight meal that's packed with flavor. The combination of tender vegetables, firm tofu, and chewy brown rice noodles makes for a satisfying and filling dish.

The inspiration for this recipe came to me on a busy weeknight when I was looking for a quick and easy meal to make. I had some leftover vegetables in the fridge, and I was craving something with a little bit of substance. I decided to combine the vegetables with some tofu and brown rice noodles, and the result was this delicious stir-fry.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 head of broccoli, cut into florets
• 1 large carrot, peeled and sliced
• 1 (14 ounce) package of firm tofu, drained and cubed
• 1 (8 ounce) package of brown rice noodles, cooked

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, bell peppers, broccoli, and carrot to the skillet and cook for 5-6 minutes, or until the vegetables are tender.
3. Add the tofu to the skillet and cook for 2-3 minutes, or until the tofu is heated through.
4. Add the brown rice noodles to the skillet and stir to combine.
5. Cook for 1-2 minutes, or until the noodles are warmed through.
6. Season with salt and pepper to taste.
7. Serve immediately.

Why It Works

• The combination of vegetables, tofu, and noodles provides a balance of flavors and textures.
• The stir-frying method cooks the vegetables quickly and evenly, resulting in a tender and flavorful dish.
• The addition of soy sauce and sesame oil adds a savory and umami flavor to the dish.