Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins
Ingredients
8ozorganic rice noodles (dry)
4cloves garlic (fresh, minced)
2Thai red chilis (+1 if desired, sliced, optional)
2bunches green onions (sliced)
2bunches Chinese broccoli (chopped)
2red bell peppers (seeded and sliced)
15ozorganic tofu (extra-firm, pressed and cubed)
¼cuporganic tamari (low-sodium or coconut aminos)
Sriracha (optional, to taste)
1cupbasil (fresh)
Directions
1
Prepare the noodles according to package directions. Drain, rinse, and set aside.
2
Meanwhile, line a large skillet with a thin layer of water.
3
Add the garlic, red chiles (if using), and green onions and sauté for 2 minutes.
4
Add the Chinese broccoli, bell peppers, and tofu and continue to cook until the bell peppers are soft but still crisp.
5
In a small bowl, whisk the soy sauce with the Sriracha.
6
Pour into the skillet with the cooked noodles, stirring to coat.
7
Continue to cook until the noodles are heated through.
8
Stir in the basil.
9
Divide the noodles equally among 4 bowls and serve.
Chef's Notes
Gluten-Free Substitute tamari for the soy sauce.
Soy-Free Substitute coconut aminos for the soy sauce. Substitute 1 (15-oz) can chickpeas for the tofu. You can also use portobello mushrooms or add more vegetables.
Pressed Tofu Wrap tofu in a clean kitchen towel. Place the wrapped tofu on a plate and set a baking sheet or cutting board on top. Add weight onto the baking sheet or cutting board (i.e. a heavy cookbook, a cast-iron skillet, or canned beans). It should be enough to press down evenly on the tofu and squeeze out excess moisture. Let the tofu sit for 30 minutes, then remove the weights and unwrap.
Chinese Broccoli You can find Chinese broccoli at Asian markets (look for “gai lan” or “kai-lan”). If you don’t have access to an Asian market, you can substitute organic broccoli, spinach, or even kale.
Ingredients
8ozorganic rice noodles (dry)
4cloves garlic (fresh, minced)
2Thai red chilis (+1 if desired, sliced, optional)
2bunches green onions (sliced)
2bunches Chinese broccoli (chopped)
2red bell peppers (seeded and sliced)
15ozorganic tofu (extra-firm, pressed and cubed)
¼cuporganic tamari (low-sodium or coconut aminos)
Sriracha (optional, to taste)
1cupbasil (fresh)
Directions
1
Prepare the noodles according to package directions. Drain, rinse, and set aside.
2
Meanwhile, line a large skillet with a thin layer of water.
3
Add the garlic, red chiles (if using), and green onions and sauté for 2 minutes.
4
Add the Chinese broccoli, bell peppers, and tofu and continue to cook until the bell peppers are soft but still crisp.
5
In a small bowl, whisk the soy sauce with the Sriracha.
6
Pour into the skillet with the cooked noodles, stirring to coat.
7
Continue to cook until the noodles are heated through.
8
Stir in the basil.
9
Divide the noodles equally among 4 bowls and serve.
