Ingredients:

  • 4 oz thin rice noodles (115g)
  • 7 oz extra-firm tofu, pressed and cubed (200g)
  • 2 tbsp grapeseed oil (30ml)
  • 1 cup broccoli florets, bite-sized (70g)
  • 1 medium carrot, julienned (60g)
  • 1 red bell pepper, thinly sliced (100g)
  • 2 cups fresh spinach (60g)
  • 2 cloves garlic, minced (6g)
  • 3 tbsp low-sodium soy sauce (45ml)
  • 1 tbsp dark soy sauce (15ml)
  • 1 tsp toasted sesame oil (5ml)
  • 1 tbsp rice vinegar (15ml)
  • 1 tsp maple syrup (5g)
  • 1 tsp freshly grated ginger (4g)
  • 1 tsp cornstarch for sauce (3g)
  • 1 tbsp cornstarch for tofu dusting (8g)
  • 1/2 tsp chili garlic sauce (3g)

Instructions:

  1. Place thin rice noodles in a large bowl and cover with hot tap water; let soak for 5 minutes until al dente while preparing vegetables.
  2. In a small jar or bowl, whisk together the low-sodium soy sauce, dark soy sauce, toasted sesame oil, rice vinegar, maple syrup, grated ginger, 1 tsp cornstarch, and chili garlic sauce until smooth.
  3. Dust the cubed tofu with 1 tablespoon of cornstarch. Heat 1 tablespoon of oil in a wok over high heat and sear tofu until golden. Remove and set aside.
  4. Add the remaining oil to the hot wok. Add broccoli, carrots, and bell peppers. Flash-sear for 2-3 minutes, stirring constantly to maintain crispness.
  5. Add the garlic and spinach to the wok, tossing for 30 seconds until the spinach begins to wilt.
  6. Drain the noodles and add them to the wok along with the seared tofu and the prepared sauce. Toss vigorously for 1-2 minutes until the sauce gelatinizes into a glossy glaze that coats the noodles.