Servings
Font
Back
0 from 48 votes

Tofu and Brown Rice Noodles in Hoisin Sauce

Tofu and Brown Rice Noodles in Vegan Hoisin Sauce. Hoisin Noodles Veggie Stir fry. Use more veggies to make tofu-free. Vegan Hoisin Sauce Recipe. Gluten-free, can be nut-fre

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2
Calories: 672 kcal
Course: Main Course
Cuisine: Vegan , gluten-free

Ingredients

Hoisin Marinade Sauce
  • 2 to 3 tbsp soy sauce use tamari for gluten-free
  • 2 tbsp water
  • 2 tsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 tsp lime juice
  • 1 tbsp peanut butter or almond butter
  • 1.5 Tbsp maple syrup
  • 1 tsp sugar
  • 1.5 Tbsp minced ginger
  • 4 cloves of garlic minced
  • 1/2 to 1 hot green or red chili pepper finely chopped
  • Red pepper flakes to taste
  • 10 oz firm tofu cubed ( 3/4 of the 14 oz slab)
For the veggies and noodles:
  • 6 oz brown rice noodles I use pad thai noodles
  • 1 cup chopped broccoli heaped
  • 1 tsp oil
  • 1/2 cup thinly sliced carrots
  • 2 tbsp Chopped peanuts or cashews optional
  • 1/2 cup other veggies of choice
  • salt and pepper flakes to taste

Instructions

    Cup of Yum
  1. Wrap the Tofu in paper towels then kitchen towel and press with a heavy weight for 5 mins to remove excess water. Then slice into small cubes or rectangles. Mix everything under marinade until the mixture is smooth. It will take a minute for the nut butter to mix in. Add Tofu to the marinade, toss to coat and let it sit for atleast 10 minutes.
  2. Meanwhile, Prep the noodles accordingly to package instruction ( Bring apot of water to a boil, add noodles and cook for 4 minutes for brown rice pad thai noodles). You can blanch the broccoli with the boiling noodles by adding the broccoli in the last 3 minutes of cooking. Or blanch separately for 2 minutes.
  3. In a skillet, add oil and heat over medium heat.
  4. Add the marinating tofu along with the marinade. Cover and cook for 5 minutes.
  5. Uncover, move the tofu around and cook for another minute or 2 until the sauce thickens and forms a light glaze over the tofu. Remove half of the tofu and set aside.
  6. Add the carrots and nuts to the sauce skillet and mix well. Cook for a minute. Add the noodles and broccoli and toss to mix in the sauce. Taste and adjust salt and spice. Add a good dash of salt and mix in. Add red pepper flakes if needed. Cover and cook for a minute. Add the reserved tofu back to the noodles. Do not toss. Take off heat. Let it sit covered for another 1 to 2 minutes before serving.

Notes

  • If using store bought hoisin sauce, use 3 to 4 tbsp sauce + 2 tbsp water.
  • Add 1/2 tsp molasses to the marinade for deeper flavor.
  • Nutritional values based on one serving

Nutrition Information

Calories 672kcal (34%) Carbohydrates 99g (33%) Protein 23g (46%) Fat 21g (32%) Saturated Fat 3g (15%) Sodium 829mg (35%) Potassium 870mg (25%) Fiber 10g (40%) Sugar 20g (40%) Vitamin A 6940IU (139%) Vitamin C 108.8mg (121%) Calcium 115mg (12%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 672

% Daily Value*

Calories 672kcal 34%
Carbohydrates 99g 33%
Protein 23g 46%
Fat 21g 32%
Saturated Fat 3g 15%
Sodium 829mg 35%
Potassium 870mg 19%
Fiber 10g 40%
Sugar 20g 40%
Vitamin A 6940IU 139%
Vitamin C 108.8mg 121%
Calcium 115mg 12%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.