14ounce blockextra firm tofufirm or super firm also work
1tablespoonneutral oil
20ouncefrozen stir fry vegetable blendsee note #1
14ouncescooked stir fry noodlessee note #2
½cupsliced green onions
Instructions
In a small bowl, whisk together the soy sauce, vegetable broth, sesame oil, honey, ginger, and garlic. Set aside.
Dice the tofu into one-inch cubes. Heat a large skillet or wok over medium-high to high heat. Drizzle with enough oil to coat the bottom of the pan, about 1 tablespoon.
Once hot, add the diced tofu and ⅓ of the stir fry sauce. Cook 3-4 minutes, until the tofu is golden at the edges.
Add the frozen vegetables to the pan. Cook another 2-3 minutes, stirring frequently, until the vegetables are vibrant and warmed through.
Add the cooked stir fry noodles and remaining stir fry sauce. Cook another 2-3 minutes, until warmed through.
Garnish with green onions just before serving. Enjoy!
Video
Notes
Stir fry vegetables blends come in all sizes and usually contain broccoli, carrots, snow peas, and water chestnuts. It's okay if the bag you use is a little over/under 20 ounces. An equal amount of fresh vegetables can be used.
Stir-fry noodles: I use a pre-cooked noodles that are specifically labeled as "stir fry noodles". You can find these in the international aisle at most grocery stores. Other noodle options: lo mein, udon, soba and even spaghetti will work in a pinch.
For a thicker sauce, mix in one teaspoon corn starch to the stir fry sauce.
Leftovers: For best quality, keep refrigerated in a closed container for 3-4 days.