Sweet Soy Tofu, Vegetable & Rice Noodle Stir Fry

We're happy to welcome back Devin Levine from the Cox Business Convention Center to the Cooking Corner. This time we are making a Sweet Soy Tofu and Vegetable Stir Fry.

Ingredients:

1 pkg Rice Vermicelli Noodles, soaked in water overnight to soften

1 cup Tofu, cut into cubes

¾ cup Mushrooms, sliced

¾ cup Red Peppers, sliced thin

¾ cup Sugar Snap Peas, sliced thin

½ cup Carrots, sliced thin

½ cup Green Onions, minced

½ cup Vegetable Oil

2 tabl. Garlic, minced

1 tabl. Toasted Sesame Seeds

Sweet Soy Sauce:

½ cup Sweet Soy Reduction

¼ cup Sweet Rice Wine Vinegar

2 tabl. Oyster Sauce

1 tabl. Sesame Oil

2 tabl. Brown Sugar

1 teas. Ground Ginger

Method:

Heat a large wok or non-stick skillet over high heat; add oil and swirl to coat. Add all vegetables & tofu and stir fry quickly; add drained, softened rice noodles and stir to combine. Add mixed sweet soy sauce & toss to coat evenly. Let the mixture simmer for about a minute and plate into a noodle bowl or serve in a fried wonton basket and garnish with additional minced green onions and toasted sesame.