Description

A simple DELICIOUS 30 minute stir-fry noodles that have Korean roots is the PERFECT weeknight vegetarian dinner! Packed with flavor from my favorite Korean chili paste, garlic, ginger, a splash of lime juice, and some crispy tofu.

Ingredients

Scale

12oz of glass noodles/dry vermicelli, cooked per package instructions

SAUCE STUFF
2 tbs of Lucky Foods Gochujang paste
1 tbs miso paste
5 tbs of soy sauce (or coconut aminos)
1' of ginger, grated
1 lime

1 tbs sesame oil
2 cups of chopped kale
1 zucchini, cut into half moons
1 shallot, minced
1 cup of corn
1 yellow bell pepper, sliced thin
8oz of extra firm tofu, drained and pressed

Garnish Options:

Cilantro
Lime slices
Cucumber
Carrots

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Instructions

Prep all the vegetables and press tofu *
Pre-heat a large skillet on medium high heat. Once heated add sesame oil, shallots, and tofu. Crisp tofu on all sides until browned. (About 3-5 minutes) Set aside
To the same skillet, saute remaining veggies (pepper, zucchini, and kale)
While vegetables cook, make the noodles.
Whisk the sauce ingredients in a small bowl.
Add sauce to the vegetables and stir in the noodles and tofu.
Serve in bowls topped with your favorite garnish!

Notes

Note: If you have not cooked with tofu before, dont fret! It's easier than I thought (and I am still new at this!). Simply drain the tofu from package then wrap in paper towels. Place in bowl or dish and place heavy item on top. Let press for about 10 minutes.