Back Pocket Stir Fry with Noodles

Name: Tumis Saku Belakang dengan Mie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 7 ounces brown rice noodles; 1 14 oz package tofu; 1 tablespoon olive oil for sautéing; 3 -4 cup chopped vegetables (I used a pre-chopped fresh stir fry mix); 2 cloves minced garlic; peanuts, cilantro, and lime for serving; 1/4 cup soy sauce (or tamari for a gluten-free option); 2 -3 tablespoons brown sugar or honey; 1/4 cup water; 2 -3 tablespoons white vinegar, to taste; 1 teaspoon chili paste, to taste

Back Pocket Stir Fry with Noodles - simplicity wins. Brown rice noodles with tofu and all kinds of colorful veggies for a quick and easy dinner! vegan, vegetarian.

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

7 ounces brown rice noodles
1 14 oz package tofu
1 tablespoon olive oil for sautéing
3 -4 cup chopped vegetables (I used a pre-chopped fresh stir fry mix)
2 cloves minced garlic
peanuts, cilantro, and lime for serving
1/4 cup soy sauce (or tamari for a gluten-free option)
2 -3 tablespoons brown sugar or honey
1/4 cup water
2 -3 tablespoons white vinegar, to taste
1 teaspoon chili paste, to taste

Steps

Shake all sauce ingredients together until smooth.
Soak rice noodles in a bowl of warm water.
Press tofu with paper towels to remove water. Cut tofu into cubes. In a nonstick skillet over medium high heat, fry tofu with a little olive oil until golden brown. Add a little sauce to get a nice browned crust. Transfer to a bowl and set aside.
In the same pan, add veggies and garlic and another swish of oil. Stir fry over medium high heat until tender-crisp.
Drain the noodles. Add them to the pan with the veggies. Add about half the sauce and stir-fry until thoroughly mixed. Add tofu. Top with peanuts, cilantro, and lime.