Ingredients
- Whole wheat noodles: 150g
- Tofu (firm): ½ cup (cubed)
- Mixed vegetables (carrots, bell peppers, broccoli): 1 cup (sliced)
- Garlic: 2 cloves (minced)
- Soy sauce: 1 tablespoon
- Vinegar: 1 teaspoon
- Olive oil or sesame oil: 1 tablespoon
- Black pepper powder: ½ teaspoon
- Salt: to taste
- Spring onions: for garnish
Preparation
Boil water in a pot with a pinch of salt.
Add wheat noodles and cook until al dente.
Drain and rinse under cold water. Set aside.
Heat a pan with a teaspoon of oil.
Add tofu cubes and lightly sauté until golden brown on all sides. Remove and set aside.
In the same pan, heat the remaining oil.
Add minced garlic and sauté until fragrant.
Add mixed vegetables and stir-fry for 2-3 minutes until slightly tender yet crisp.
Pour in soy sauce, vinegar, and sprinkle black pepper powder. Toss well.
Gently mix in the sautéed tofu cubes. Adjust salt if necessary.
Turn off the heat and garnish with chopped spring onions.
Serve hot as a wholesome and nutritious meal.
Servings: 2
Notes
- You can use any combination of vegetables like baby corn, zucchini, or mushrooms.
- Add red chili flakes or sriracha sauce while tossing the noodles.
- For extra protein, increase the tofu quantity or add roasted chickpeas.
- Dry roast the tofu and sauté veggies in a non-stick pan with minimal water instead of oil for a lighter version.
- Prepare the tofu and vegetables in advance to save time on busy days.
