Description
A delicious and easy Tofu Stir-Fry Noodles recipe that’s perfect for a quick weeknight dinner. This plant-based dish features crispy tofu, chewy noodles, and a savory sauce packed with fresh vegetables.
Ingredients
Scale
- 1 (16-ounce) block extra-firm tofu
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 tablespoons neutral oil, divided
- ⅓ cup low-sodium soy sauce (or tamari)
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup (or agave nectar)
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 8 ounces dried noodles (ramen, udon, soba, or spaghetti)
- 1 large head broccoli, cut into florets
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 4 scallions, chopped, whites and greens separated
- Optional garnishes: toasted sesame seeds, red pepper flakes, fresh cilantro
Instructions
- Press tofu for at least 30 minutes. Cut into 1-inch cubes. Toss with 1 tablespoon soy sauce, then coat evenly with 2 tablespoons cornstarch.
- Whisk together sauce ingredients: ⅓ cup soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Prepare cornstarch slurry.
- Cook noodles according to package directions until al dente. Drain, rinse with cold water, and set aside.
- Heat 2 tablespoons of neutral oil in a skillet or wok over medium-high heat. Add tofu in a single layer (cook in batches if needed) and fry for 3-4 minutes per side until golden brown and crispy. Remove tofu and set aside.
- Add remaining 1 tablespoon oil to the skillet if needed. Stir-fry broccoli and carrots for 3-4 minutes until tender-crisp. Add red bell pepper and scallion whites; stir-fry for another 2-3 minutes.
- Pour sauce mixture into the skillet with vegetables. Bring to a simmer. Whisk slurry and pour into the pan, stirring until the sauce thickens and becomes glossy.
- Reduce heat to low. Add cooked noodles and crispy tofu to the skillet. Toss gently to coat everything in the sauce and warm through.
- Serve immediately, garnished with scallion greens, toasted sesame seeds, and red pepper flakes if desired.
Notes
- For extra crispy tofu, ensure it is well-pressed and don’t overcrowd the pan when frying.
- Customize the vegetables based on seasonal availability or preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet for best texture.
- This recipe is naturally vegan and can be made gluten-free by using tamari and gluten-free noodles.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550-600 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: Approx. 20g
- Saturated Fat: Approx. 2.5g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: Approx. 8g
- Protein: Approx. 22g
- Cholesterol: N/A