Balsamic Tofu and Vegetable Stir-Fry

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 4
  • 8 oz rice noodles
  • 1/4 cup Filippo Berio Olive Oil, divided
  • 1/4 cup Filippo Berio Classic Balsamic Glaze (approx.)
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 4 tsp minced fresh ginger
  • 1/2 tsp red chili flakes
  • 1 pkg (12 oz) firm tofu, drained and cubed
  • 2 cups bean sprouts
  • 1 carrot, sliced into matchsticks
  • 1 cup snap peas, halved
  • 1 can (8 oz) peeled water chestnuts, drained, rinsed and sliced
  • 3/4 cup vegetable broth
  • 1/4 cup chopped toasted peanuts
  • 1/4 cup chopped fresh cilantro
      • Cook rice noodles according to package directions; set aside. Meanwhile, mix together 2 tbsp olive oil, balsamic glaze, soy sauce, garlic, ginger and red chili flakes. Toss half of the marinade with tofu; reserve remaining marinade.
      • Heat 1 tbsp olive oil in nonstick skillet set over medium heat; sauté tofu for 3 to 5 minutes or until golden. Remove from skillet and set aside. Wipe skillet clean with paper towel and heat remaining olive oil over medium heat; cook bean sprouts, carrot, snap peas, water chestnuts and remaining marinade over medium-high heat for 3 to 4 minutes or until vegetables are tender-crisp.
      • Add vegetable broth; bring to simmer. Add noodles and tofu to skillet; toss gently. Transfer to serving dish. Garnish with peanuts and cilantro; drizzle with chili balsamic glaze.


      Tip: You can omit the noodles and serve the stir-fry over a bed of rice if desired.



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Asian

    Product: Classic Balsamic Glaze

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