Thai Basil Tofu and Veggie Stir-Fry Bowl

Ingredients:
Vegetables:

• 1 red bell pepper, thinly sliced (30 calories, $0.50)
• 1 yellow bell pepper, thinly sliced (30 calories, $0.50)
• 1 small zucchini, thinly sliced (20 calories, $0.50)
• 1 cup broccoli florets (30 calories, $0.50)

Noodles:

• 8 oz rice noodles (320 calories, $1.50)

Toppings:

• 12 oz extra firm tofu, pressed and cubed (360 calories, $1.00)
• 1/4 cup Thai basil leaves (30 calories, $0.50)
• 2 green onions, sliced (10 calories, $0.25)

Total calories: 830
Total cost: $4.75
Total cook time: 30 minutes
Total servings: 4

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat a large pan or wok over medium heat. Add a tablespoon of oil and swirl to coat the pan.
3. Add the tofu cubes to the pan and cook for about 5 minutes, or until they start to turn golden brown. Remove the tofu from the pan and set aside.
4. In the same pan, add the sliced bell peppers, zucchini, and broccoli. Stir-fry for about 3-4 minutes, or until the vegetables are slightly softened but still crispy.
5. Return the tofu to the pan and add the cooked rice noodles. Stir to combine everything.
6. In a small bowl, whisk together the sauce ingredients:

• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil

1. Pour the sauce over the tofu and vegetable mixture. Stir-fry for another 2-3 minutes, or until everything is well coated and heated through.
2. Remove from heat and stir in the Thai basil leaves.
3. Serve the Thai Basil Tofu and Veggie Stir-Fry Bowl hot, garnished with sliced green onions.

Enjoy your delicious and healthy Thai Basil Tofu and Veggie Stir-Fry Bowl!

Note: Caloric and cost estimates are approximate and can vary based on specific product brands and measurements used.