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Inspired by Pad Thai, this Tofu and Veggie Stir Fry with Rice Noodles is a simple, healthier takeout alternative. Packed with colorful veggies like zucchini, carrots, and red bell pepper, and featuring tofu as a lean protein, it's perfect for a gluten-free and vegan-friendly meal.
Total time40 min
Ingredients14
Serving size4
Calories500
Cutting Board
Knife
Large Pot
Colander
Large Skillet or Wok
Spatula
Measuring Cups and Spoons
Mixing Bowl
14 oz pad Thai noodles
14 oz extra firm tofu
1 medium zucchini, cut into 2 inch strips
1 red bell pepper, cut into strips
1 cup shredded carrots
1 tsp toasted sesame oil
4 tbsp oil