Tofu Noodles Stir Fry Recipe

Name: Tofu Noodles Stir Fry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 1 tsp cornstarch; 1/2 tsp sea salt; 1 tsp curry powder; 3/4 lb rice noodles; 1 lb extra-firm tofu; 5 tsp peanut oil, divided; 14.5 oz vegetable broth; 4 tsp soy sauce, reduced sodium; 3 tsp honey; 1/2 cup creamy peanut butter; 1 yellow bell pepper; 3 scallions; 1/2 cup edamame, shelled; 2 redbird's eye peppers, seeded, minced and divided; 4 tsp peanuts, chopped; 4 tsp fresh cilantro leaves, chopped; 1 lime, cut into wedges; 1 large carrot

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 Servings
Calories
471 kcal
Course
Main Course
Cuisine
Asian, Thai

Tofu Noodles Stir Fry Recipe

Farrah Baldwin

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This easy Tofu Noodles Stir Fry comes together in no time! Enjoy a rich blend of curry and peanut butter sauce with crunchy bell peppers, edamame, and a spicy kick from red chilies.

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Ingredients

Servings

1 tsp cornstarch
1/2 tsp sea salt
1 tsp curry powder
3/4 lb rice noodles
1 lb extra-firm tofu drained and pressed overnight, cut into bite-sized pieces
5 tsp peanut oil, divided
14.5 oz vegetable broth
4 tsp soy sauce, reduced sodium
3 tsp honey
1/2 cup creamy peanut butter
1 yellow bell pepper thinly sliced
3 scallions cut into 2-inch pieces
1/2 cup edamame, shelled
2 redbird's eye peppers, seeded, minced and divided
4 tsp peanuts, chopped
4 tsp fresh cilantro leaves, chopped
1 lime, cut into wedges
1 large carrot

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Instructions

Prepare rice noodles according to the package’s instructions, cooking them until al dente, as they will continue to cook in the pan. Set aside.
Dredge the tofu pieces in a mixture of cornstarch and salt. Heat a wok or large frying pan over medium-high heat and add 2 tablespoons of peanut oil. Fry half of the tofu until browned, about 1 to 2 minutes per side. Set aside on a paper towel-lined plate. Add another 2 tablespoons of peanut oil to the wok and fry the remaining tofu in the same manner.
Whisk together the broth, soy sauce, honey, curry powder, and peanut butter in a small saucepan over low heat. Simmer until thick, about five to seven minutes.
Meanwhile, add the remaining 1 tablespoon of peanut oil back to the wok and turn the heat to high. Sauté the bell pepper and scallions for one minute, until tender-crisp. Add edamame, carrots, and half of the minced chilies, and cook for another minute. Return the tofu to the pan.
Transfer the rice noodles to the pan and toss with the simmered curry sauce. Garnish with peanuts, cilantro, and the remaining red chilies. Serve with lime wedges.

Equipments used:

Notes

To store Tofu Stir Fry with Vegetables, keep leftovers in an airtight container in the fridge for up to 3-4 days. For freezing, store the stir-fry in a freezer-safe container for up to 2 months.
To reheat, thaw frozen stir-fry in the fridge overnight, then warm it in a large skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid freezing the noodles for the best texture.

Nutrition Information

Show Details

Calories 471kcal (24%) Carbohydrates 63g (21%) Protein 15g (30%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 8g Trans Fat 0.002g Sodium 841mg (35%) Potassium 452mg (13%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1965IU (39%) Vitamin C 42mg (47%) Calcium 70mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 471 kcal

% Daily Value*

Calories	471kcal	24%
Carbohydrates	63g	21%
Protein	15g	30%
Fat	19g	29%
Saturated Fat	3g	15%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	8g	40%
Trans Fat	0.002g	0%
Sodium	841mg	35%
Potassium	452mg	10%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	1965IU	39%
Vitamin C	42mg	47%
Calcium	70mg	7%
Iron	2mg	11%