ASIAN VEGGIE STIR-FRY WITH TOFU AND GLASS NOODLES

ASIAN VEGGIE STIR-FRY WITH TOFU AND GLASS NOODLES image

Number Of Ingredients 16

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1 1/2 tbsp sesame oil
2-3 garlic cloves crushed
3 scallions (green parts) cut into 1 1/2 inch pieces, white parts thinly sliced
2 1/2 tbsp rice vinegar
3 tbsp low-sodium soy sauce
1 tbsp kecap manis
1-2 vegetable boullion cubes (seasoning equivalent of 1-2 cups broth)
1 1/2 tsp light yellow miso paste
1 small zucchini julienned
1 red bell pepper julienned
3 large carrots julienned
6 oz. frozen french-cut beans (no need to thaw)
4 oz. smoked tofu, any flavor
5 oz. extra-firm tofu
2 1/2 oz. bean thread noodles
additional sesame oil (optional)

Steps:

heat sesame oil and add garlic and scallions, stirring occasionally. when garlic is browned and sticks to pot, add rice vinegar. as vinegar cooks down, add soy sauce, kecap manis, boullion and miso paste. add carrots, peppers, beans. cook 5-7 min. add zucchini and cook for another 5 minutes, then adding smoked and firm tofu until heated through and lightly cooked. in a separate pot, boil bean thread noodles until limp and transparent, snipping with scissors as needed. drain. add noodles to stir-fry and mix well. fragrance with additional sesame oil, if desired.