I love stir-fries because they let me mix different veggies and flavors. Plus, it’s a great way to use up any vegetables you have in the fridge. This Tofu Veggie Noodle Stir-Fry is super flexible, so you can change the veggies based on what you like or what’s in season.
Tofu is a fantastic protein option. It soaks up all the flavors and gives a nice texture to the dish. Plus, tofu is really healthy. It’s packed with protein, which helps keep you full and strong. It’s also low in calories and has no cholesterol, making it a great choice for a heart-healthy diet. Tofu contains important nutrients like iron and calcium, which are good for your bones and overall health.
Cooking at home doesn’t have to be complicated. With this stir-fry, you can have a delicious meal ready in no time. Plus, it’s fun to make and even more fun to eat!
I hope you enjoy making and eating this Tofu Veggie Noodle Stir-Fry as much as I do. Let’s get cooking!
Chef’s Notes – Tofu Veggie Noodle Stir-Fry
- Tofu Preparation: Pressing the tofu is crucial to achieve a crispy texture. Ensure it’s pressed well to remove excess moisture before coating it in cornstarch.
- Sauce Consistency: Adjust the thickness of the sauce to your preference by adding more or less cornstarch. A thicker sauce will coat the noodles better.
- Vegetable Texture: To retain crunchiness, stir-fry the vegetables until they’re just tender. Overcooking can result in soggy veggies.
- Customization: Don’t hesitate to customize the dish with your favorite vegetables or protein substitutes like seitan or tempeh for variation.
- Garnish Impact: The garnishes not only add visual appeal but also enhance flavor. Fresh basil and green onions provide a burst of freshness against the savory stir-fry.
Tofu Veggie Noodle Stir-Fry
Get ready to dive into a bowl of pure deliciousness with this Tofu Veggie Noodle Stir-Fry! Packed with crispy tofu, vibrant veggies, and noodles all tossed in a mouthwatering homemade vegan stir-fry sauce, this dish is a flavor explosion. Perfect for a quick weeknight dinner or a healthy meal prep option, this recipe is sure to become a household favorite. Let’s get cooking!
4
servings10
minutes20
minutes350
kcal30
minutesKeep the screen of your device on
Ingredients
- Noodles and Tofu
8 ounces linguine pasta
1 block extra firm tofu (drained and pressed)
2 tablespoons cornstarch
2 tablespoons vegetable oil (divided)
- Stir-Fry Sauce
1/4 cup reduced-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon pure maple syrup
1 tablespoon gochujang (Korean chili paste)
1 tablespoon rice vinegar
1 teaspoon sesame seeds
- Aromatics and Veggies
4 cloves garlic (minced)
1 teaspoon fresh ginger (minced)
2 bell peppers (thinly sliced)
1 yellow onion (thinly sliced)
1 jalapeño (sliced thinly, optional)
1 large carrot (shredded)
- Garnishes
Green onions (chopped)
Additional sesame seeds
Fresh basil leaves
Directions
- Cooking Noodles – Bring a large pot of water to a boil. Add the linguine and cook until al dente according to package instructions. Drain and rinse with cold water to stop the cooking process.
- Preparing Tofu – Cut the pressed tofu into cubes and toss them in cornstarch until evenly coated.
- Crisping Tofu – Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until they are golden brown on all sides (about 8-10 minutes). Remove from skillet and set aside.
- Making Sauce – In a bowl, combine soy sauce, hoisin sauce, sesame oil, maple syrup, gochujang, rice vinegar, sesame seeds, minced garlic, and ginger. Mix well.
- Cooking Tofu in Sauce – Return the tofu to the skillet and pour in half of the prepared sauce. Cook until the tofu absorbs the sauce and starts to caramelize (about 3-4 minutes). Transfer tofu to a bowl.
- Cooking Vegetables – In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add bell peppers, yellow onion, jalapeño (if using), and shredded carrot. Stir-fry until vegetables are slightly charred and tender (about 5 minutes).
- Combining Ingredients – Add the cooked noodles and remaining sauce to the skillet with the vegetables. Toss everything together until the noodles are well coated and heated through (about 3 minutes). Return the tofu to the skillet and mix until everything is combined and hot.
- Serving – Serve hot topped with chopped green onions, additional sesame seeds, and fresh basil leaves.
Equipment
- Skillet
- chef’s knife
- cutting board
- mixing bowls
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 15g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 400mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 120IU
- Vitamin C: 100mg
- Calcium: 15mg
- Iron: 20mg
FAQ – Tofu Veggie Noodle Stir-Fry
How do I press tofu properly?
To press tofu effectively, wrap the tofu block in a clean kitchen towel or paper towels. Place it on a plate and then add a weight on top, like a heavy skillet or a couple of cans. Let it press for at least 15-30 minutes. This process removes excess moisture from the tofu, allowing it to crisp up better when cooked.
Can I make this dish ahead of time?
Absolutely! This stir-fry is excellent for meal prep. Simply store the cooked components separately—cooked noodles, tofu, and vegetables—in airtight containers in the refrigerator for up to three days. When ready to eat, reheat each component separately in a skillet and then combine them, adding a bit of extra sauce if needed.
Can I adjust the spice level of the dish?
Yes, the spice level can be adjusted according to your preference. If you prefer a milder dish, reduce or omit the gochujang or jalapeño. Conversely, for extra heat, increase the amount of gochujang or add more sliced jalapeños or chili flakes.
How can I make this dish gluten-free?
To make this recipe gluten-free, swap out the linguine for gluten-free rice noodles and ensure all sauces, including soy sauce, hoisin sauce, and gochujang, are certified gluten-free. Additionally, tamari can be used as a gluten-free alternative to soy sauce.
What are some serving suggestions for this stir-fry?
This dish pairs well with a variety of sides. Consider serving it alongside steamed jasmine rice, quinoa, or even cauliflower rice for a low-carb option. For added freshness, serve with a side of crisp, chilled cucumber salad or pickled vegetables.
Can I use a different type of noodle in this stir-fry?
Yes, you can! This recipe is very flexible. You can use rice noodles, soba noodles, or even whole wheat noodles. Just follow the cooking instructions on the package for the best results.
How can I make this stir-fry spicier?
To add some heat to your stir-fry, you can include a teaspoon of chili paste or a few slices of fresh chili pepper. You can also sprinkle some red pepper flakes over the finished dish for an extra kick.
