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Tofu Vegetable Noodle Stir-Fry

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A colorful and nutritious stir-fry featuring crispy tofu, vibrant vegetables, and noodles tossed in a savory Asian-inspired sauce. A quick and satisfying vegan meal perfect for any night of the week.

Ingredients

Scale
  • 200g firm tofu, pressed and cubed
  • 200g noodles (rice noodles or lo mein)
  • 1 tablespoon cornstarch (for tofu)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 small carrot, julienned
  • 1 bell pepper, sliced
  • 1/2 cup broccoli florets
  • 1/4 cup snap peas
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon maple syrup or sugar (optional)
  • Sesame seeds and chopped green onions for garnish

Instructions

  1. Cook noodles according to package instructions. Drain and set aside.
  2. Toss tofu cubes in cornstarch until evenly coated.
  3. Heat 1 tablespoon oil in a pan over medium heat. Add tofu and cook until all sides are golden and crispy. Remove and set aside.
  4. Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
  5. Add carrots, bell pepper, broccoli, and snap peas. Stir-fry for 4-5 minutes until tender-crisp.
  6. In a small bowl, mix soy sauce, hoisin sauce, sesame oil, rice vinegar, and maple syrup (if using).
  7. Return tofu to the pan, add cooked noodles, and pour in the sauce. Toss everything together until well coated and heated through.
  8. Garnish with sesame seeds and green onions. Serve hot.

Notes

  • Press tofu for at least 15 minutes for best texture.
  • Use any mix of vegetables you have on hand.
  • Add chili flakes or sriracha for a spicy kick.
  • Gluten-free soy sauce makes this dish gluten-free.

Nutrition

Find it online: https://tastyera.com/tofu-vegetable-noodle-stir-fry/