This recipe from Yafit Shama offers a fast, dairy-free stir-fry of noodles, tofu and vegetables, made in one pan and ready for lunch or dinner. The dish is described as colorful, filling and suitable for busy days, with sweet, savory sauces that give it a rich flavor.
The ingredient list includes 1 onion, 2 carrots, 1 red pepper, 1/2 yellow pepper, 1/2 orange pepper, 1 zucchini, a handful of bean sprouts if desired, 1 package of tofu and 1 package of noodle pasta. For the sauce, it uses 1/2 cup chili sauce, 1/4 cup teriyaki sauce, 1/2 cup soy sauce, plus salt and pepper to taste.
To prepare it, the noodles are cooked according to the package instructions and drained. The vegetables are cut into strips about 1 cm thick, and the tofu is cut into cubes or strips. An onion is fried in a little oil in a wok or wide skillet, then the carrots, peppers and zucchini are stir-fried for several minutes.
The tofu is added and cooked until golden, then the bean sprouts, sauces, salt and pepper go in. The mixture is stirred for about two minutes, the cooked noodles are added, and everything is mixed for another minute before serving immediately.
