Chinese Noodles with Broccoli & Tofu

This dish completely satisfied my craving for Chinese take-out  - and no need to resist ordering egg rolls!

Ingredients

• 8 ounces rice vermicelli
• 4 teaspoons vegetable oil, divided
• 8 ounces extra-firm tofu, drained, pressed, and cut into strips
• 3 tablespoons soy sauce, divided
• 1 tablespooncurry powder
• 1 red bell pepper, cut into thin matchstick strips
• 1 carrot, shredded
• 1 tablespoon white wine
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 cup vegetable broth
• 2 cups small broccoli florets

Directions

Soak the rice noodles according to package directions until softened. Drain well and set aside. Place broccoli in a covered container with 1 tablespoon of water in the microwave on high for 1 minute to lightly steam.

Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the tofu and stir-fry until browned, adding 1 tablespoon of the soy and a sprinkling of curry powder sauce while cooking.

Remove and set aside on a plate. Reheat the skillet with the remaining 2 teaspoons of oil. Add the bell pepper, steamed broccoli, and carrot and stir-fry 2 to 3 minutes to soften. Stir in the remaining curry powder and stir-fry 10 seconds, or until fragrant. Add the remaining 2 tablespoons soy sauce, along with the wine, sugar, salt, and red pepper flakes, stirring to mix well. Stir in the broth and bring to a boil over high heat.

Add the drained rice noodles and return to a boil, stirring to coat the noodles in the sauce. Add the steamed broccoli and reserved tofu, and cook, stirring, 1 to 2 minutes, or until the liquid has been absorbed by the noodles. Enjoy!