5.0 from 6 votes
Tofu Noodles Stir Fry Recipe
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 Servings
Calories: 471 kcal
Course:
Main Course
Cuisine:
Asian , Thai
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.