Ginger Soy Beef & Tofu Noodle Stir-Fry

• •8 oz pad thai rice noodles (dry rice stick noodles)
• •1 lb lean ground beef (85/15 or 90/10 lean)
• •8 oz extra-firm tofu (pressed and cut into 1/2-inch cubes)
• •1 piece yellow onion (medium, thinly sliced)
• •2 piece carrots (medium, peeled and julienned)
• •2 tbsp fresh ginger (finely grated or minced)
• •3 piece garlic (cloves, minced)
• •0.3 cup soy sauce (low-sodium preferred)
• •1 tbsp dark soy sauce (for deep color and richness (optional))
• •1.5 tbsp brown sugar (or honey)
• •1 tbsp toasted sesame oil
• •2 tbsp vegetable oil (divided)
• •3 piece green onions (sliced, for garnish)
• •1 tsp toasted sesame seeds (for garnish)

Instructions

1. 1

   Soak or boil the pad thai noodles according to package instructions until just al dente (usually soaking in warm water for 20-30 minutes or boiling for 3-4 minutes). Drain, rinse with cold water, and toss with a drop of sesame oil to prevent sticking.

2. 2

   In a small bowl, whisk together the soy sauce, dark soy sauce, brown sugar, toasted sesame oil, grated ginger, minced garlic, and 2 tablespoons of water until the sugar dissolves. Set sauce aside.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over medium-high heat. Add the cubed tofu and sear undisturbed for 3-4 minutes per side until golden brown and crisp. Transfer tofu to a plate.

4. 4

   Add the ground beef to the same wok over medium-high heat. Break it up with a spatula and cook until browned and cooked through, about 5-6 minutes. Drain excess fat if needed, then transfer beef to the plate with the tofu.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add sliced onion and julienned carrots; stir-fry over high heat for 3 minutes until crisp-tender.

6. 6

   Return the cooked ground beef, crispy tofu, and drained noodles into the wok. Pour the ginger soy sauce over everything and toss continuously over high heat for 2 minutes until the noodles absorb the sauce and all ingredients are evenly coated and steaming hot.

7. 7

   Remove from heat, transfer to serving bowls or a platter, and garnish generously with sliced green onions and toasted sesame seeds.

Chef's Tips

• 💡Press the tofu with a clean kitchen towel and a heavy plate for 10-15 minutes before cooking to remove excess moisture for maximum crispiness.
• 💡Do not overcook the rice noodles during the initial prep; they will finish cooking and softening when tossed with the hot sauce in the wok.
• 💡Add a pinch of red pepper flakes or a spoonful of sriracha/chili crisp to the sauce if you like a spicy kick.