Tofu Vermicelli with Carrots and Broccoli
These vermicelli noodles are packed with veggies, plant-based protein and come together in under 30 minutes. It's light, nutritious yet filling for those weeknight meals!
Servings 4 servings
Ingredients
- 10 oz vermicelli noodles
- 4 cloves garlic minced
- 10 oz extra firm tofu
- 1/2 tablespon light soy sauce
- 2 cups broccoli florets
- 1 large carrot chopped into matchsticks
- 1 cup edamame removed from shells
Sauce
- 1/2 tablespoon light soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon sugar optional
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sriracha optional
Instructions
- Mix all ingredients together in a small bowl, then leave to the side. Prepare thin rice vermicelli noodles based on package instructions.
- Preheat your pan to medium heat with oil, then add in garlic to cook until fragrant before adding in tofu. Cook until lightly browned, then add in a bit of soy sauce to season. Remove from pan and leave to the side.
- Add more oil to the pan to cook broccoli and carrot until softened, adding water to lightly steam if needed. When done cooking, toss in edamame.
- Add in cooked vermicelli noodles, tofu and sauce to mix together until just combined. Serve with some sesame oil on top!