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Spring Veggie Stir-Fry |
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With the start of spring comes a fresh bounty of produce at the farmers' market. Fill your basket with snow peas, broccoli, carrots, and asparagus to make this gluten-free stir-fry, complete with a slightly spicy sauce. Blogger extraordinaire Allyson Kramer shares this tasty dish with VegNews readers. |
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Serves 4 |
What You Need:
For the noodles:
1 8-ounce package thick white rice noodles, cooked, and drained
Salt, to taste
Sesame oil, to taste
For the dressing:
1/4 cup water
1 tablespoon gluten-free soy sauce
3 tablespoons creamy nut butter
1 teaspoon grated ginger
1/2 tablespoon Sriracha
Zest of 1 lime
For the stir-fry:
1 15-ounce package smoked tofu
1 cup unsalted roasted peanuts
2-1/2 tablespoons sesame oil, divided
1/2 cup snow peas, strings removed
3/4 cup chopped asparagus
2 medium carrots, sliced into coins
1/4 cup soybean sprouts
1/3 cup chopped scallions
3/4 cup fresh broccoli florets
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What You Do:
1. In a medium bowl, add noodles, salt lightly, and drizzle with a touch of sesame oil.
2. For the dressing, in a medium bowl, whisk together all ingredients. Toss noodles with dressing until evenly coated.
3. In a large frying pan over medium-high heat, toss together tofu, peanuts, and 1 tablespoon sesame oil and sauté until browned, about 7 minutes. Set aside. Add remaining sesame oil, snow peas, asparagus, carrots, sprouts, scallions, and broccoli and sauté, stirring often, until vegetables are brightly colored and slightly tender.
4. To serve, divide noodles evenly among serving bowls and top with vegetables. Serve hot.
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