Description
This Quick & Easy Tofu Noodle Stir Fry is a game-changer for busy weeknights! Featuring crispy tofu, fresh vegetables, and a rich homemade stir-fry sauce, this dish is ready in just 30 minutes. It’s a vegan and gluten-free meal that delivers bold flavors and satisfying textures. With a balance of sweet, savory, and spicy notes, this stir-fry is an easy way to enjoy a restaurant-quality dish at home.
Ingredients
Scale
For the Tofu:
- 14 oz extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch (for extra crispiness)
- 2 tbsp sesame or vegetable oil
For the Noodles:
- 8 oz rice noodles (or noodles of choice)
- 1 tsp salt (for boiling water)
For the Stir-Fry Sauce:
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup (or honey)
- 1 tsp gochujang or sriracha (adjust to taste)
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Stir Fry:
- 1 tbsp sesame oil
- ½ small onion, thinly sliced
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- ½ cup mushrooms, sliced
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame seeds (optional)
Instructions
Press & Cube the Tofu:
- Wrap tofu in a clean towel and place a heavy object on top for 15 minutes to remove excess moisture.
- Cut into bite-sized cubes and toss with cornstarch for extra crispiness.
Cook the Tofu:
- Heat 2 tbsp sesame oil in a large skillet over medium-high heat.
- Add tofu cubes and cook for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
Prepare the Noodles:
- Bring a pot of water to a boil, add salt, and cook rice noodles according to package instructions.
- Drain and rinse with cold water to prevent sticking. Set aside.
Make the Stir-Fry Sauce:
- In a small bowl, whisk together soy sauce, hoisin, sesame oil, maple syrup, gochujang, rice vinegar, garlic, and ginger until well combined.
Cook the Vegetables:
- Heat 1 tbsp sesame oil in the same skillet over medium-high heat.
- Add onion, bell peppers, broccoli, and mushrooms. Stir-fry for 3-4 minutes until tender-crisp.
Combine & Serve:
- Add cooked tofu and noodles back to the skillet with the veggies.
- Pour in the stir-fry sauce and toss everything together until well coated.
- Cook for 2-3 minutes, allowing the sauce to thicken and coat the noodles.
- Garnish with green onions and sesame seeds. Serve immediately!
Notes
- Protein Variations: Swap tofu for chicken, shrimp, or tempeh.
- Vegetable Swaps: Try adding snap peas, carrots, or baby bok choy.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure noodles are gluten-free.
- Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
Keywords: green goddess pasta, creamy pasta, healthy pasta, quick dinner, 30-minute meal