- Spring Roll Stir Fry
Spring Roll Stir Fry
Meal Tags: Dinner, Lunch, Make-ahead
Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 8 oz rice noodles
- 1/4 cup soy sauce
- 1 tbsp hoisin sauce
- 1 tsp agave syrup
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil
- 2 cups sliced mushrooms
- 1 yellow onion, thinly sliced
- 1 cup shredded green cabbage
- 1 carrot, peeled and julienned
- 8 oz extra-firm tofu, crumbled
- 2 green onions, sliced
- 1 tsp sesame seeds for serving
Cook the rice noodles according to the package directions. Drain them in a colander and set them aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, agave, garlic, and ginger. Set it aside.
In a large skillet, heat the oil over medium-high heat. Stir in the onions and mushrooms and cook until they soften, about 5 minutes. Stir in the cabbage and carrots and cook until they begin to soften, about 2 minutes. Add the tofu, noodles, and sauce. Mix everything together well.
Serve immediately topped with the green onions and sesame seeds or store it in the refrigerator for up to 5 days.