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Tofu Noodle Stir Fry Recipe

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4.1 from 15 reviews

This Tofu Noodle Stir Fry is a quick and easy vegetarian dinner packed with plant-based protein and fiber. Ready in just 30 minutes, it features tender rice noodles, crispy tofu, and a colorful medley of vegetables tossed in a flavorful Asian-inspired sauce made with soy, chili paste, garlic, and ginger. Perfect for a healthy weeknight meal that’s both satisfying and nutritious.

  • Total Time: 30 minutes
  • Yield: 4 servings

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

  1. Press and Cube Tofu: Remove tofu from packaging and place it between two pieces of paper towel or a tea towel on a cutting board. Place a heavy object like a cast-iron skillet on top and let press for at least 10 minutes to remove excess moisture. Unwrap and cut into even bite-sized cubes.
  2. Prepare Sauce: In a small bowl, combine soy sauce, chili paste, rice vinegar, sesame oil, brown sugar, minced garlic, and minced ginger. Whisk well and adjust spice level to your taste. Set aside.
  3. Cook Rice Noodles: Bring a large pot of water to boil. Add rice noodles and cook according to package instructions until tender. Drain and set aside. If noodles are quick-cooking, wait to add them during stir-fry.
  4. Coat Tofu with Corn Starch: Place cubed tofu in a large bowl, sprinkle with corn starch, and toss gently until well coated.
  5. Cook Tofu: Heat olive oil in a large skillet or pan over medium heat. Add tofu cubes in batches to avoid overcrowding. Cook each side for 1-2 minutes until lightly browned and crispy. Transfer cooked tofu to a plate and set aside.
  6. Sauté Vegetables: In the same pan, add sliced green onion whites, carrots, bell pepper, snow peas, and broccoli florets. Cook for 3-4 minutes until vegetables are tender-crisp.
  7. Combine and Finish Stir Fry: Return tofu to the pan with vegetables. Add cooked noodles and pour sauce over everything. Gently toss to combine and cook for another 1-2 minutes until sauce thickens and coats all ingredients evenly.
  8. Serve: Plate the stir fry and garnish with sesame seeds and green onion greens. Serve immediately. Leftovers can be refrigerated up to 5 days or frozen up to 3 months.

Notes

  • Pressing the tofu is essential for crispiness and to prevent sogginess.
  • Adjust chili paste quantity to your preferred spice level.
  • Use extra-firm tofu for best texture.
  • You can substitute brown sugar with maple syrup for a vegan option.
  • If rice noodles are quick-cooking, add them at the final stir-fry step to prevent overcooking.
  • Store leftovers tightly covered to maintain freshness.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://dishiary.com/tofu-noodle-stir-fry-recipe/