Tofu Stir Fry Noodles with Prune Sauce
This Stir Fry Noodles with Prune Sauce recipe creates a large batch of prune sauce, which you probably won’t use all at once. Use any leftover stir fry sauce for another dish. It will keep in the fridge for a week. Recipe by Lisa at Healthy Nibbles and Bits.
Ingredients
For the Prune Sauce (makes 1 1/2 cup)
- 5 TBSP prune puree*
- 3 TBSP white miso paste
- 3/4 cup water
- 1 TBSP soy sauce use tamari if gluten free
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground coriander
For the Noodles
- 14 ounces extra firm tofu drained
- 2 1/2 TBSP olive oil divided
- 2 1/2 TBSP soy sauce divided, use Tamari if gluten-free
- 8 ounces rice noodles
- 1/2 cup sliced yellow onions
- 1 1/2 TBSP minced ginger
- 2 to 3 Thai chiles sliced
- 2 cups broccolini or broccoli
- 1 large carrot peeled and julienned
- 2 scallions sliced
- 2 medium zucchini julienned
- pinch of salt
- 1 tsp toasted sesame oil
Instructions
- Add all the stir fry sauce ingredients into a jar and use an immersion blender to blend the sauce until smooth. Alternatively, you can add everything to a food processor and blend it. Set the sauce aside.
- Wrap the block of tofu with paper towels and press the tofu between plates. Let that sit for 15 to 25 minutes. Unwrap the tofu, and cut it into 10 slices, crosswise. Take each slice and cut it in half so that you get 20 small rectangles. Drizzle 1 tablespoon of soy sauce over a non-stick pan or skillet. Take each tofu piece and cover each piece of tofu with soy sauce. There should be enough soy sauce for all 20 pieces. Turn the heat to medium-high, and cook the tofu for about 3 minutes. Drizzle 1 tablespoon of oil over the tofu and flip the tofu pieces over. Cook for another 3 to 4 minutes and flip the tofu around again. Cook for 2 more minutes before transferring the tofu over to a plate.
- Bring a pot of water to boil. Add the rice noodles and cook them for 6 to 8 minutes. The cooking time may vary depending on the thickness of the noodles. Once the noodles are cooked, drain the noodles and run them under cold water.
- Drizzle the remaining oil into a large sauté pan or wok. Add the onions and cook for about 2 minutes, until they start to soften. Add the ginger and Thai chilis and cook for 30 seconds more. Add the broccoli and about 3 tablespoons of water. Cover the pan or wok with a lid and let the broccoli cook for about 2 to 3 minutes. Uncover the broccoli and add the carrots, scallions, and a pinch of salt. Cook for about 2 minutes. Add the noodles, zucchini, 1/3 cup (80 ml) of the stir fry sauce, 1 1/2 tablespoons soy sauce, and 1 teaspoon sesame oil. Toss everything together. Taste the noodles and add more stir fry sauce or soy sauce if necessary.
- Serve the noodles with the tofu. You can serve the tofu on a separate dish, or toss them together with the noodles before serving.
Notes
To make the prune purée, blend 8 ounces (225 g) of prunes with 6 tablespoons of hot water in a food processor until smooth. Note that when you blend the prunes and hot water, some of the water will splash out from the bowl. The purée will keep in the freezer for months.
Nutrition
Calories: 525kcalCarbohydrates: 82gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 1580mgPotassium: 749mgFiber: 7gSugar: 16gVitamin A: 5065IUVitamin C: 134mgCalcium: 179mgIron: 4mg