Stir-Fried Noodles with Tofu, Okra, and Cherry Tomatoes


    A stir-fry is a good home for okra because you cook it so quickly that there’s no time for slime to emerge. It’s nice and crunchy and complements the cherry tomatoes beautifully. But seek out the smallest okra you can find, as large okra need more time than they’ll get in the wok.

    Make the Stir-Fried Rice Noodles template with the following additional ingredients and specifications:

    1 pound small okra
    ½ cup cider vinegar
    ½ pound firm tofu, drained, and cut 2 x ¾ x ¼-inch dominoes
    Additional 2 teaspoons peanut, sunflower, or grapeseed oil
    Additional 1½ teaspoons soy sauce
    ¾ pound cherry tomatoes (about 1 pint)

    1. Trim the stems off the okra, making sure not to expose the seeds, and place in a large bowl. Salt generously, douse with the vinegar, and let sit for 15 to 30 minutes. Drain the okra and rinse thoroughly. Dry on paper towels. Place the tofu on paper towels and place paper towels on top to blot.
    2. Meanwhile, proceed with Steps 1 through 3 of the template recipe.
    3. After cooking the eggs, swirl in the 2 teaspoons oil by adding it to the sides of the wok and swirling the wok. Add the tofu, let sear in the wok for 30 seconds, then stir-fry until lightly browned, 1 to 2 minutes. Add the 1½ teaspoons soy sauce, toss for another few seconds, and remove to a plate.
    4. In Step 4, after stir-frying the garlic mixture, add the okra and stir-fry for 2 minutes. Add the tomatoes and stir-fry for another minute, until the tomatoes begin to collapse. Continue with the stir-fry, adding the tofu with the egg strips and cilantro and stir-frying another 30 seconds to a minute, until well combined.

    ADVANCE PREPARATION: You can prepare the okra through Step 1 several hours ahead. See the Stir-Fried Rice Noodles template for advance preparation notes.


    You can omit either the tofu or the eggs. You will need less oil and soy sauce if you omit the tofu.