Tofu Noodle Stir-Fry with Spring Vegetables
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 (Servings)
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Calories
450 kcal
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Course
Main Course
Tofu Noodle Stir-Fry with Spring Vegetables
Description
Tofu Noodle Stir-Fry with Spring Vegetables features extra-firm tofu cubes marinated briefly in tamari, toasted sesame oil, and red pepper flakes, providing depth and a hint of spice. Rice vermicelli noodles are soaked until tender but still firm, then coated lightly with sesame oil to prevent sticking. A variety of vegetables such as broccoli, carrot ribbons, baby bok choy, red cabbage, and snap peas offer a crisp and fresh contrast to the soft tofu and noodles. The stir-fry is combined with a creamy tahini or peanut sauce, enriching the dish with a smooth, nutty character. Cooking the tofu until browned ensures a pleasant texture and flavor absorption. This recipe makes a well-rounded vegetarian meal with balanced taste and texture.
The dish is versatile for serving as a main course or a side and can be garnished with cilantro, extra green onions, sesame seeds, lime wedges, and sriracha for added zest. Its colorful presentation and mix of ingredients make it suitable for light dinners or lunches.
Other vegetable options include sliced onion, cauliflower, green beans, bell peppers, green cabbage, snow peas, radishes, or asparagus, allowing for flexibility based on availability. The nutrition provided is estimated with tahini sauce and without optional garnishes. The tofu is marinated by gently tossing to avoid breaking, and quick soaking of noodles keeps the texture firm enough to finish cooking in the stir-fry step. Maintaining the vegetables in bite-sized pieces supports even cooking.
Ingredients
TOFU
- 1 (14-oz) block tofu extra firm, cut into 3/4-inch cubes
- 4 Tbsp tamari
- 1 Tbsp sesame oil toasted
- 1/2 tsp red pepper flakes
STIR FRY
- 3/4 cup tahini stir-fry sauce or peanut sauce (DIY or store-bought)
- 4 ounces rice vermicelli noodles we like Thai Kitchen, thin
- 2 Tbsp sesame oil toasted
- 4 talks green onion thinly sliced
- 2 cloves garlic minced
- 8 cups vegetables cut into bite-sized pieces - see photo // we used 2 cups broccoli, 2 cups carrot ribbons, 2 cups baby bok choy, 1 cup red cabbage, and 1 cup snap peas // can also use a store-bought stir fry vegetable mix, chopped
FOR SERVING optional
- cilantro freshly chopped
- green onion sliced
- sesame seeds
- lime wedges
- sriracha (or other hot sauce)
Instructions
- TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate.
- SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time. Otherwise, skip to the next step.
- NOODLES: Place the noodles in a large bowl or pot and cover with just boiling water. Stir and let soak according to the package instructions (or for slightly less time). They should be tender but not mushy as they will continue cooking in the stir-fry. We found 2 minutes to be perfect. Drain, drizzle with a little bit of sesame oil to prevent sticking, and set aside.
- STIR-FRY: Heat a large wok or non-stick skillet over medium heat. Once hot, add the tofu along with the excess marinade. Sauté for about 8-12 minutes, flipping until each side is browned and the liquid is absorbed. Remove from the pan and set aside.
- With the pan/wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for ~1-2 minutes or until tender and fragrant. Add in the broccoli (or other sturdy vegetables such as onion, cauliflower, or green beans) and sauté until bright green and slightly tender but still crunchy (~3-5 minutes). Mix in the rest of the vegetables (carrot ribbons, baby bok choy, cabbage, and snap peas), and cook for 3-5 more minutes or until tender.
- Add the cooked noodles, tahini stir-fry sauce or peanut sauce, and cooked tofu into the pan. Sauté for a couple minutes, tossing constantly (tongs can be helpful) until the noodles and tofu are heated through and the sauce and vegetables are evenly dispersed.
- FOR SERVING: Optionally, garnish with fresh cilantro, green onion, sesame seeds, lime wedges, and sriracha (or other hot sauce).
- Best when fresh. Leftovers will keep covered in a sealed container up to 3-4 days. Reheat in a skillet until warmed. Not freezer friendly.
Notes
- To avoid tofu falling apart, handle gently when marinating and cooking.
- Adjust vegetable varieties based on season and preference; suitable for various crisp spring vegetables.
- Soak vermicelli noodles briefly in boiling water until just tender to maintain texture during stir-fry.
- Use either tahini or peanut sauce per your taste or availability.
- Add garnishes like fresh cilantro, lime, sesame seeds, and sriracha to customize flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 450 | 23% |
| Carbohydrates | 32.2g | 11% |
| Protein | 22.7g | 45% |
| Fat | 29.1g | 45% |
| Saturated Fat | 4.5g | 23% |
| Polyunsaturated Fat | 8.1g | 48% |
| Monounsaturated Fat | 6.7g | 34% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1595mg | 66% |
| Potassium | 693mg | 15% |
| Fiber | 6.8g | 27% |
| Sugar | 11.6g | 23% |
| Vitamin A | 4030IU | 81% |
| Vitamin C | 80.5mg | 89% |
| Calcium | 455mg | 46% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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