One-Skillet: Spicy Vegetable Noodle Stir Fry Recipe

Tofu may be regular, firm or extra-firm and should be drained prior to use. Chili oil is usually found in the Chinese food section of grocery stores. Liquid red pepper sauce (Durkee Red Hot, Tabasco, etc) may be used instead of chili sauce.

Step 1

Place tofu cubes on double layer of paper or cloth towel; let drain 20 minutes while you prepare other ingredients.

Step 2

Whisk 1/2 cup broth and cornstarch in medium bowl. Mix in soy sauce, honey, sesame oil and crushed red pepper; set aside.

Step 3

Heat 1 TB oil in wide non-stick skillet or wok over medium-high heat (depending upon pan). Add tofu cubes and stir-fry until golden, about 4 minutes. Transfer to plate using slotted spoon.

Step 4

Add another TB oil to skillet and set over high heat. Chop or slice mushrooms. Add mushrooms and red pepper to pan; stir-fry until mushrooms are just tender. Add ginger, garlic and chili pepper; stir-fry briefly. Remove to tofu platter.

Step 5

Add broccoli florets to skillet and 1/4 cup chicken broth. Let bubble until broccoli just turns bright green.

Step 6

Whisk broth-cornstarch mixture and add to broccoli; bring to a bubble. Dump in reserved tofu mixture and stir-fry, adding more chicken broth if needed to coat evenlTaste and season with more sesame oil, hot chili oil and/or dried red chili peppers.

Step 7

Serve over noodles or rice

Things You'll Need

  • 8oz Tofu; 1/2-inch cubes
  • 1/2c Chicken broth
  • 2ts Cornstarch
  • 2tb Soy sauce; low-sodium
  • 1tb Honey
  • 1ts Sesame oil
  • 1/2ts Dried red pepper; crushed
  • Hot chili oil
  • 2tb Vegetable oil
  • 1lb Mixed fresh mushrooms
  • 1tb Fresh ginger; minced
  • 1tb Garlic; minced
  • 1tb Jalapeno pepper; minced
  • 1/2 Red bell pepper; sliced
  • 1bn Broccoli; florets only
  • 1c Chicken broth (extra)

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