Tofu Noodle Stir Fry
Ready in 30 minutes, this tofu noodle stir fry recipe is a quick, easy, and healthy vegetarian recipe that is chock full of plant-based protein and fiber.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
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Cuisine: Asian
Category:
Method:
Cuisine:Ingredients
Stir-Fry:
- 12 ounces rice noodles
- 1 block (14 ounces) extra-firm tofu
- 3 tablespoons corn starch
- 2 tablespoons olive oil
- 2 green onions, sliced, white parts only
- 1 carrot, peeled and sliced
- 1 bell pepper, seeded and thinly sliced
- 1 cup snow peas, thinly sliced
- 1 cup broccoli florets
Sauce:
- 1/3 cup soy sauce
- 1 tablespoon chili paste, plus more as desired
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon brown sugar, or maple syrup
- 2 cloves garlic, finely minced or grated
- 1-inch ginger root, finely minced or grated
To Serve:
- Sesame seeds
- Green onion, sliced, green parts only
Instructions
- Begin by pressing and draining the tofu. Remove the tofu from the packaging and place it between two pieces of paper towel or wrap it in a tea towel and place it on a cutting board. Set something heavy on top, like a cast-iron skillet, and allow it to sit for at least 10 minutes to remove excess moisture. Once pressed, unwrap the tofu from the towel or paper towel, place it on a cutting board, and cut it into even bite-size cubes.
- In a small bowl, add the sauce ingredients: soy sauce, chili paste, rice vinegar, sesame oil, brown sugar, minced garlic, minced ginger, and whisk until well combined. Taste and adjust the spice level as desired, then set it aside.
- Bring a large pot of water to a boil. Once boiling, add rice noodles and cook as per package directions until tender. (If the noodles are quick-cooking, wait to cook them until you stir-fry the veggies.)
- Once the tofu has been pressed and cubed, add the tofu to a large bowl, sprinkle with corn starch, and toss until well coated.
- In a large skillet or pan, warm the olive oil, then add the cubed tofu, working in batches to not overcrowd the pan, and cook for about 1-2 minutes per side until lightly browned on all sides. Once cooked, transfer the cooked tofu to a plate and set aside.
- In the same pan used to cook the tofu, add the green onion (white parts only), carrots, bell pepper, snow peas, and broccoli florets to the pan and cook for 3-4 minutes until tender.
- Once the vegetables are cooked, return the tofu cubes to the pan, add the cooked noodles, cover with sauce, gently toss to combine, and cook for a final 1-2 minutes until the sauce has thickened and everything is well coated.
- The tofu noodle stir fry can be served immediately with a sprinkle of sesame seeds and sliced green onion. Any leftovers can be cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Frozen Veggies: Swap the fresh veggies for 4 cups of frozen stir-fry vegetables.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder.
To Use Ground Ginger: Swap the ginger root for 1 teaspoon of ground ginger.
Nutrition
- Serving Size: 1 serving
- Calories: 534 calories
- Sugar: 9 grams
- Fat: 13 grams
- Carbohydrates: 88 grams
- Fiber: 5 grams
- Protein: 14 grams
Find it online: https://kaynutrition.com/tofu-noodle-stir-fry/