Stir-Fried Glass Noodles with Vegetables and Tofu

Step 1

Soak the 6 oz glass noodles in hot water until pliable, about 10 minutes, then drain and set aside.

Step 2

Press the 8 oz tofu, pat dry, and cut into thin strips. Heat 1 tbsp vegetable oil in a large skillet over medium-high; cook tofu until golden on all sides, about 6 minutes, then remove.

Step 3

In the same skillet, add remaining 1 tbsp oil. Stir-fry the 1 sliced carrot and 2 sliced bell peppers until crisp-tender, about 4 minutes.

Step 4

Add the 4 cups spinach and cook until wilted, about 2 minutes, stirring constantly.

Step 5

Return tofu to the skillet with the drained noodles. Add 3 tbsp soy sauce and 2 tbsp sesame oil; toss everything over medium heat until well combined and heated through, about 2 minutes.

Step 6

Season with salt and pepper to taste. Serve warm, optionally with a sprinkle of sesame seeds if you have them.