• What you need
  • 8oz Firm Tofu
  • 8oz Rice Noodles
  • 2 Cups Fresh Vegetables (Brocolli, Carrot, Zuchinni, etc..)
  • 3tbs Fish Sauce
  • 2tbs Soy Sauce
  • 2tbs Lime Juice
  • 3tbs Brown Sugar
  • 1 Small Scallion
  • 3 Garlic Cloves
  • Grape Seed or Olive Oil
  • Coarse Salt
  • Red Pepper Flakes

A recent craving for some Asian inspired food prompted me to make a vegetarian Thai influenced stir fry. This is a quick and easy dish to prepare, looks and tastes great. Best of all this dish is healthy and filling, use low sodium ingredients if you are worried about the sodium content.

Preparation

Dice your scallion very small and place in a small dish, add fish sauce, soy sauce, lime juice and let rest.

This next part is purely preference, for the garlic I prefer to make a paste so that the chunks of garlic are not very visible but the flavor comes through. You can dice the garlic and leave it at that, otherwise to make a paste simply smash your garlic down using the side of your knife or with a garlic press. Sprinkle a small amount of coarse salt over the garlic (acts as an abrasive), drizzle a small amount of oil over the garlic.

garlic pasteUsing the side of your knife press down over the garlic and drag, repeating this step multiple times will help break the garlic down into a paste which will easily incorporate into this dish.

Get a 4-5 quart pot of water boiling. Once the water has come to a biol add your rice noodles and turn the heat off. We do not want to cook the noodles completely as we will finish them in our stir fry later.

Cooking


Heat a large skillet, I like getting my pan extremely hot for this first step, if using olive oil instead of grape seed oil then you may want to use a lower temperature to keep the oil from burning.

thai vegetarian stir fry

Add 2tbs of oil to the pan and once hot add the scallion/liquid mix. Cook until scallion becomes tender.

Add diced tofu, brown sugar, and garlic. Add some red pepper flakes if you like a little spice in your dish, the amount is up to you.

Once all ingredients are incorporated and the tofu has been coated well in the sauce add your vegetables.

Let all ingredients cook for 5 minutes, transfer partially cooked rice noodles to your skillet and toss in sauce.

Cover over low heat until noodles are completely cooked.

The first time I made this dish it did not have nearly enough spice for me. This time I added about 2tsps of red crushed pepper and it seemed to do the trick. This is a delicious simple dish and makes great leftovers.