Veggie Stir-Fry with Rice Noodles

The Ingredients

2 cup veggie broth

3 tbsp corn starch

2 cloves of garlic

2 tbsp soy sauce

1/2 portabello mushroom

rice noodles

2 carrots

1/4 broccoli head

tofu

canola oil

sesame oil

First, peel and cut the carrots into small rings. The broccoli can be lightly chopped into pieces. Blanche   the vegetables  in a pot with a little water that over the entire bottom of it. Strain the vegetables. Add sliced portobello mushroom, chopped garlic, and chicken broth. Keep at med-high heat and add in both soy sauce and slowly add in corn starch as you stir the mixture. This will thicken the sauce nicely. Keep at low-medium heat. 

Veggie mixture

In a separate pan, mix 1/2 tbsp of canola oil with 1 tbsp of sesame oil. As this heats, dice tofu into small pieces. Sautée evenly on top and bottom to create a less spongey texture that absorbs the flavor of the oils. This should take a few minutes on each side. 

Cooking tofu

As this is going on, bring water in a pot to a boil. Add rice noodles, which should take a few minutes to cook. Add noodles and tofu to the mixture and enjoy!

Final product!