Ingredients
Units
Scale
For the Tofu
- 8 oz extra firm tofu
- 1 tsp vegan fish sauce or Yondu
- 1 clove garlic, grated
- Pinch of pepper
For the Stir-fry
- 3 tbsp extra chili oil, regular chili oil, or cooking oil for a mild version
- 8 cloves garlic, chopped
- 1 to 4 Thai or Hawaiian chili, chopped
- 1 large shallot, sliced
- 6 oz bok choy, broccoli, or any green veggie you like
- 1 lb fresh rice noodles or dried rice noodles soaked in hot water for 15 minutes and drained
- 1 tbsp vegan fish sauce or Yondu
- 1 tbsp soy sauce
- 1 tsp dark soy sauce, optional (it’s for color)
- 2 tbsp vegetarian oyster sauce
- 2 tbsp agave nectar or palm sugar
- Pinch of pepper
- Handful Thai or holy basil leaves
Instructions
- Combine all the ingredients for the tofu in a mixing bowl and let it marinate while preparing other ingredients, about 10 minutes.
- Heat a large skillet or a wok over high heat; add oil swirl to coat. Add the garlic, chili, and shallot, stir fry for 30 seconds to 1 minute.
- Add the marinated tofu and sear them for 1 to 2 minutes on each side. Add more oil if needed. Now add in your choice of vegetable and stir fry for 1 minute.
- Add the noodles, vegan fish sauce, soy, dark soy, vegetarian oyster sauce, and agave nectar around the edge of the wok/skillet. Toss and stir everything together for 2 minutes. If your noodles are not done, add 1 tbsp of water at a time until it’s done. If the noodles are sticking too much, add 1 tbsp oil at a time. Fresh noodles will break down, and it’s ok.
- Turn off the heat and add the basil leaves. Toss everything together and serve immediately with a lime wedge if you like. Enjoy!
- Prep Time: 10 mins
- Cook Time: 7 mins
