Vegetable and Tofu Stir-Fry with Brown Rice Noodles

This colorful vegetable and tofu stir-fry is a quick and easy weeknight meal that's packed with flavor. The combination of tender vegetables, crispy tofu, and chewy rice noodles makes for a satisfying and well-balanced dish. Serve it over rice or noodles for a complete meal.

The origins of stir-frying can be traced back to ancient China, where it was a popular cooking method for both the wealthy and the poor. The technique involves cooking food quickly in a hot wok or skillet over high heat, resulting in tender and flavorful dishes. Stir-frying became popular in the West in the 1950s and 1960s, thanks to the work of Chinese-American chefs such as Cecilia Chiang and Joyce Chen. Today, stir-frying is a staple of Chinese cuisine and is enjoyed by people all over the world.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup broccoli florets
• 1/2 cup carrots, sliced
• 1 cup extra-firm tofu, cubed
• 1/2 cup brown rice noodles

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and cook until softened.
3. Add the bell pepper, broccoli, and carrots and cook until softened.
4. Add the tofu and cook until browned on all sides.
5. Add the brown rice noodles and cook until heated through.
6. Serve immediately.

Why It Works

• The use of high heat in a wok or skillet creates a Maillard reaction, which gives the vegetables and tofu a delicious browned flavor.
• The combination of tender vegetables, crispy tofu, and chewy rice noodles makes for a satisfying and well-balanced dish.
• The sauce is simple but flavorful, with just a few ingredients.
• This recipe is quick and easy to make, making it a great weeknight meal.