Ingredients:
**For the Stir-Fry:**
– 6 oz glass noodles (bean thread noodles or sweet potato noodles)
– 1 red bell pepper, thinly sliced
– 1 large carrot, peeled and julienned
– 1 cup cauliflower florets
– 1 cup purple cabbage, thinly sliced
– 1/2 cup edamame (shelled)
– 1 block of extra-firm tofu, cubed
– 1 avocado, sliced
– 2 tablespoons vegetable oil (or sesame oil)
– Black and white sesame seeds for garnish
**For the Stir-Fry Sauce:**
– 1/4 cup soy sauce or tamari
– 1 tablespoon rice vinegar
– 1 tablespoon 100% pure maple syrup or agave syrup
– 1 tablespoon sesame oil
– 1 tablespoon chili garlic sauce (optional, for spice)
– 2 cloves garlic, minced
– 1 inch piece of ginger, minced
**For the Dressing (Optional):**
– 2 tablespoons tahini
– 1 tablespoon lemon juice
– 1 tablespoon soy sauce or tamari
– Water to thin the dressing
Instructions:
- **Prepare the Glass Noodles:**
– Cook the glass noodles according to the package instructions. Drain and set aside. Rinse with cold water to prevent sticking.
- **Prepare the Tofu:**
– Press the tofu to remove excess moisture. Cut into cubes.
– Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
– Add the tofu cubes and cook until golden and crispy on all sides. Remove and set aside.
- **Prepare the Vegetables:**
– In the same skillet, add another tablespoon of vegetable oil.
– Add the cauliflower florets and cook for about 3-4 minutes until slightly tender.
– Add the red bell pepper, carrots, and purple cabbage. Stir-fry for another 3-4 minutes until the vegetables are vibrant and tender-crisp.
– Add the edamame and stir to combine.
- **Prepare the Stir-Fry Sauce:**
– In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, chili garlic sauce (if using), minced garlic, and ginger.
- **Combine Everything:**
– Add the cooked glass noodles to the skillet with the vegetables.
– Pour the stir-fry sauce over the noodles and vegetables. Toss to coat everything evenly.
– Add the crispy tofu back into the skillet and gently toss to combine.
- **Prepare the Dressing (Optional):**
– In a small bowl, whisk together tahini, lemon juice, soy sauce, and enough water to reach the desired consistency.
- **Assemble the Dish:**
– Transfer the noodle stir-fry to serving plates.
– Top with sliced avocado and sprinkle generously with black and white sesame seeds.
– Drizzle the tahini dressing over the top if desired.
- **Serve and Enjoy:**
– Serve immediately while warm, with extra dressing on the side if preferred.
### Additional Tips
– **Vegetable Variations:** Feel free to add other vegetables like spinach, snow peas, or zucchini.
– **Protein Options:** Swap tofu with tempeh or add chickpeas for a different plant-based protein.
– **Noodle Alternatives:** Try using soba noodles, rice noodles, or even spiralized zucchini noodles for a variation.
This plant-based glass noodle stir-fry is a healthy, flavorful, and vibrant dish that’s perfect for any meal. Enjoy!