Sesame Tofu Noodle Cup

This is the lunch you make when you need something hot and savory in five minutes with almost no effort. Instant rice noodles get a quick soak, then get tossed with sesame oil, soy sauce, soft tofu cubes, and whatever frozen veggies you have on hand. It tastes like way more work than it actually is, and the whole thing is vegan, cheap, and uses one pot.

Ingredients

• 1 blockInstant rice noodles, the thin dried kind sold in packs
• 0.5 cupSoft tofu, cubed
• 1 tablespoonsoy sauce
• 1 teaspoonsesame oil
• 0.33 cupFrozen mixed vegetables, peas, corn, carrots work well
• 1.5 cupwater
• 1 teaspoonsesame seeds, optional, for topping

Method

1. Bring the water to a boil in the small pot. 3:00
2. Add the rice noodles and frozen vegetables, and cook for 3 minutes, stirring once or twice, until the noodles are soft. 3:00
3. Drain off most of the water, leaving a splash in the pot.
4. Stir in the soy sauce, sesame oil, and tofu cubes until everything is coated and warmed through.
5. Pour into a bowl and sprinkle with sesame seeds if using.