Sesame seeds add taste and texture to vegetables and tofu, also making for a beautiful presentation.
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INGREDIENTS
Ingredients
- 2 tablespoons vegetable oil
- 2 to 3 cloves garlic, minced
- 2 cups asparagus pieces or broccoli florets
- 1 red bell pepper, thinly sliced
- 2 tablespoons water
- 4 ounces firm tofu, drained and cut into 1/2-inch cubes
- 2 to 3 tablespoons soy sauce
- 2 to 3 tablespoons Spicy Thai Chili Sauce
- 1 tablespoon sesame oil
- 1 package (7 ounces) Thai Kitchen® Gluten Free Stir Fry Rice Noodles
- 3 tablespoons toasted sesame seeds
INSTRUCTIONS
- 1 HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add asparagus and bell pepper; stir fry 2 minutes. Add water; cover and cook 5 minutes or until vegetables are tender-crisp. Add tofu, soy sauce, chili sauce and sesame oil; stir fry until heated through.
- 2 MEANWHILE, bring large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Drain well. Immediately place warm noodles in large bowl. Add vegetable mixture and sesame seeds; toss well.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
