This satisfying and flavorful Veggie Noodle Stir Fry features browned and crisp tofu combined with delicious herbs, scallions, and sweet carrots. It's a go-to meal that's simple to make and packed with textures and tastes.
1: Cook the noodles according to package directions and rinse. Optionally, drizzle with a bit of sesame oil and gently toss.
2: Drain the tofu very well and crumble it into a large pan, maximizing the size of the crumbles for crispness.
3: Add a bit of oil to the pan and cook the crumbled tofu for 20 minutes on medium heat, stirring periodically.
4: Towards the end of cooking the tofu, add around 1 teaspoon of dark soy sauce.
5: While the tofu is cooking, thinly slice the carrots.
6: When the tofu is done, add the sliced carrots to the tofu pan and cook for an additional couple of minutes.
7: In a separate bowl, whisk up the sauce ingredients including soy sauce, rice vinegar, maple syrup, sambal oelek, cornstarch, water, and vegetable broth.
8: Add the sauce to the tofu pan and cook until it starts to thicken.
9: While the sauce is thickening, chop the scallions and herbs.
10: Add the cooked noodles to the pan, toss everything together, and serve topped with scallions and herbs.
