Garlic Tofu & Napa Noodle Stir-Fry

A quick vegetarian stir-fry with pan-fried tofu and crisp napa cabbage coated in a savory garlic-soy sauce, tossed with bouncy egg noodles.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 1
• Cuisine: Burmese
• Difficulty: Easy
• Cost: $3.43/serving

Dietary

• Vegetarian
• Nut-Free
• Dairy-Free
• Pescatarian
• Low-Saturated-Fat

Tags

• stir-fry
• quick
• savory
• healthy
• fresh

Ingredients

• 4 ounce firm tofu (pressed and cubed)
• 2 ounce egg noodles (quick-cooking)
• 1 tablespoon vegetable oil (divided)
• 2 clove garlic (minced)
• 2 cup napa cabbage (thinly sliced)
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 0.5 teaspoon sesame oil
• 0.25 teaspoon sugar
• 1 green onion (chopped, for garnish)

Instructions

1. Cook the quick-cooking egg noodles according to package directions, then drain and rinse with cold water to prevent sticking. Set aside.
2. Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed firm tofu and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy. Remove tofu from skillet and set aside.
3. Add the remaining 1/2 tablespoon of vegetable oil to the skillet. Add the minced garlic and thinly sliced napa cabbage. Stir-fry for 2-3 minutes until the cabbage begins to soften.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar to make the sauce.
5. Return the cooked tofu to the skillet with the cabbage. Add the cooked egg noodles and pour the sauce over everything. Toss constantly for 1-2 minutes until the noodles are heated through and all ingredients are evenly coated.
6. Serve immediately, garnished with chopped green onion.

Notes

Ensure your tofu is well-pressed to achieve a crispy exterior when pan-frying.

Nutrition (per serving)

• Calories: 513
• Protein: 22.2 g
• Carbohydrates: 56.2 g
• Fat: 23.5 g
• Fiber: 6.5 g
• Sodium: 1073 mg
• Saturated Fat: 3.9 g
• Sugar: 10.1 g
• Cholesterol: 71 mg