Ginger Soy Tofu Noodle Bowl

Ingredients

• 8 Ounce Rice noodles - 8 (ounces)
• 14 Ounce Extra-firm tofu - 14 (ounces), Drain and press for 10 minutes, then cut into 1-inch cubes.
• 3 Cup Broccoli florets - 3 (cups)
• 2 Count Carrots, thinly sliced - 2 (medium), Use 2 medium carrots.
• 3 Cup Green cabbage, thinly sliced - 3 (cups), thinly sliced
• 4 Count Green onions, sliced - 4 (stalks), Use 4 stalks.
• 1 Tablespoon Fresh ginger, grated - 1 (tablespoon), grated
• 2 Count Garlic, minced - 2 (cloves), minced
• 0.25 Cup Low-sodium soy sauce - 1/4 (cup)
• 2 Tablespoon Rice vinegar - 2 (tablespoons)
• 1 Tablespoon Toasted sesame oil - 1 (tablespoon)
• 2 Tablespoon Neutral vegetable oil - 2 (tablespoons), Used in two 1-tablespoon additions for tofu and vegetables.

Instructions

1. Prep tofu and vegetables

   1. *Drain and press the tofu* for 10 minutes, then *cut it into 1-inch cubes*; finish any vegetable prep by *slicing the carrots, cabbage, and green onions* and *grating the ginger*.

2. Cook the noodles

   2. Cook the rice noodles according to package directions until *just tender*, then drain, rinse under cool water to *stop the cooking*, and set aside.

3. Make the ginger soy sauce

   3. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until *well combined* and *fragrant*.

4. Brown the tofu

   4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, add the tofu, and cook for *8 to 10 minutes* until *golden on several sides*; transfer to a plate.

5. Stir-fry broccoli and carrots

   5. Add the remaining 1 tablespoon vegetable oil to the skillet, then stir-fry the broccoli and carrots for *3 minutes* until *bright and slightly tender*.

6. Add the cabbage

   6. Add the cabbage and cook for *2 to 3 minutes* until *wilted but still crisp*.

7. Toss noodles with tofu and sauce

   7. Return the tofu to the skillet, add the cooked noodles and ginger soy sauce, and toss for *2 to 3 minutes* until the noodles are *evenly coated* and the sauce is *lightly absorbed*.

8. Finish and serve

   8. Remove from heat, fold in the green onions, and serve the bowl *warm* with the tofu and vegetables *evenly distributed*.