I’ve been on kind of an Asian food kick lately. I think it’s probably because most recipes are really easy to make vegetarian either by taking out the meat and adding more veggies, or by subbing tofu for meat. Luckily, this recipe was vegetarian to begin with!
I don’t have a wok, just a really big skillet, and after making this I think I’m really going to buy a wok and just find a place to store it. I had far too much stuff in the skillet and it ended up making a huge mess on the stove, which is why there are no pictures of the process of making it.
I wasn’t sure what this recipe was going to be like, but I ended up really liking it!
Recipe from Eats Well With Others
- 1/4 cup canola oil
- 12 oz extra firm tofu, patted dry and cut into 1/2-inch cubes
- 1 red bell pepper, seeded and thinly sliced
- 1 thai chili pepper, seeded and minced
- 2 cloves garlic, minced
- 1 lb string beans
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 1 1/2 tsp Sriacha
- 1 tbsp sesame oil
- 8 oz whole wheat rice noodles
- Bring a large pot of water to a boil.
- Meanwhile, heat the canola oil in a large wok. Add the tofu to the pan and fry, turning a few times, until browned on all sides.
- Add the red bell pepper, chili pepper. garlic, and string beans to the pan. Saute for 4-5 minutes, or until crisp tender.
- Meanwhile, in a separate bowl, stir together the soy sauce, hoisin sauce, Sriacha, and sesame oil. Add to the wok and stir until all the veggies are covered in it.
- Cook the rice noodles according to package directions. Drain and add to the wok. Saute for a few minutes and then serve with extra Sriacha and soy sauce for seasoning.