Veggie Tofu Noodle Stir-Fry is one of my go-to meals when I want something fast, healthy, and packed with flavor. I remember the first time I made this dish; I was craving something light yet satisfying after a long day. Veggie Tofu Noodle Stir-Fry hits the perfect balance between comfort and nutrition. The crispy tofu, fresh veggies, and chewy noodles come together in a colorful and delicious bowl that just feels good to eat. Best of all, I can whip it up in under 30 minutes!
Finding the Right Ingredients
To make Veggie Tofu Noodle Stir-Fry, I like to use firm tofu because it holds its shape well when stir-fried. I start by pressing the tofu to get rid of extra moisture – it makes a big difference in texture. As for the veggies, I go with a mix of bell peppers, broccoli, and carrots, which add color and crunch. Sometimes, I toss in mushrooms or snap peas if I have them on hand. A splash of soy sauce and a dash of sesame oil bring out that rich, umami flavor, while fresh ginger and garlic give it a warm, fragrant kick.
Cooking with Ease
The cooking process for Veggie Tofu Noodle Stir-Fry is straightforward. First, I sear the tofu until it’s golden and slightly crispy, then set it aside. In the same pan, I sauté the veggies until they’re tender-crisp, not too soft, so they keep their crunch. I add the noodles and tofu back in, stirring everything together with the sauce, letting the flavors meld. The smell that fills the kitchen is incredible – a mix of garlic, ginger, and sesame that’s just so inviting.
I love how versatile Veggie Tofu Noodle Stir-Fry is. It’s perfect for busy weeknights, but I also make it when I want something special without too much fuss. Each bite has a bit of everything – crispy tofu, fresh veggies, and savory noodles. This stir-fry has become a favorite in my kitchen, and every time I make it, it reminds me of how a simple, homemade meal can bring so much joy.
Table of Contents
Chef’s Notes- Veggie Tofu Noodle Stir
- Chop all vegetables, tofu, and aromatics before starting. This stir-fry cooks quickly, so having everything ready will make the process smoother.
- Use a high heat setting when cooking to achieve a quick sear, which will enhance flavors and prevent the noodles from becoming mushy. A well-heated wok or skillet is key to getting that slightly charred, smoky taste.
- If you’re doubling the recipe or using a smaller pan, cook in batches. Overcrowding the pan will cause steaming rather than stir-frying, which can make the tofu and veggies less crispy.
- For extra-crispy tofu, press it with paper towels to remove excess moisture before marinating. A firmer tofu texture holds up better during stir-frying.
- Taste and adjust seasonings, especially soy sauce and sweeteners, to suit personal preference. If you prefer a less sweet dish, start with less agave nectar and add more as needed.
Veggie Tofu Noodle Stir
4
10
minutes15
minutes450
kcal25
minutesDive into the vibrant flavors of our Veggie Tofu Noodle Stir! This dish bursts with fresh vegetables, hearty tofu, and perfectly charred noodles, creating a delightful balance that’s both nutritious and satisfying. Expertly crafted with simple ingredients, it’s a go-to meal for busy weeknights or casual gatherings. Let your taste buds dance with every bite as you enjoy a recipe inspired by top culinary talents. Whether you’re a seasoned chef or a kitchen novice, this stir-fry promises an exciting and delicious experience. Get ready to impress yourself and others with this mouthwatering creation!
Ingredients
- Marinated Tofu and Mushrooms
6 ounces extra firm tofu diced into 1/4-inch thick pieces
2 ounces shiitake or preferred mushrooms sliced
2 teaspoons soy sauce mushroom variety recommended
2 teaspoons Shaoxing wine or a substitute of sake or water
1 teaspoon dark soy sauce optional for deeper color
1/8 teaspoon white or black pepper
- Stir-Fry Essentials
4 tablespoons vegetable or canola oil
1 tablespoon minced garlic about 3 to 4 cloves
1 teaspoon finely chopped ginger
12 ounces wide rice noodles fresh or rehydrated if dried
1 1/2 tablespoons vegetarian oyster sauce
1 teaspoon dark soy sauce optional
1 tablespoon soy sauce mushroom preferred
1 1/2 tablespoons agave nectar maple syrup or raw sugar can be used
1 tablespoon Shaoxing wine sake or water
4 ounces chopped garlic chives or green onions cut into 2-inch segments
4 ounces fresh beansprouts
- Alternative Ingredients:
Extra Firm Tofu: Can substitute with tempeh or seitan for a different texture.
Shiitake Mushrooms: Button or cremini mushrooms work well if shiitake is unavailable.
Shaoxing Wine: Substitute with dry sherry or additional water if necessary.
Vegetarian Oyster Sauce: Use hoisin sauce for a similar umami flavor.
Agave Nectar: Maple syrup or honey can replace agave nectar; use raw sugar for a vegan option.
Wide Rice Noodles: Shirataki noodles or even spaghetti in a pinch can be used as alternatives.
Vegetable Oil: Can use coconut oil or peanut oil for different flavor profiles.
Directions
- Marinating Tofu and Mushrooms – In a mixing bowl, combine the diced tofu and sliced mushrooms with soy sauce, Shaoxing wine, dark soy sauce (if using), and pepper. Let them soak and absorb the flavors while you prepare the rest of the ingredients, approximately 5 minutes.
- Heating the Wok and Aromatics – Heat your wok or skillet over high heat until it begins to smoke slightly. Pour in the vegetable oil, then add the minced garlic and chopped ginger. Stir fry these aromatics for about 30 seconds until they become fragrant but not burnt.
- Cooking Tofu and Mushrooms – Add the marinated tofu and mushrooms to the wok before the garlic and ginger start to darken. Stir continuously and cook for 2 to 3 minutes until the tofu is nicely charred and the mushrooms are browned, ensuring they don’t stick to the pan.
- Preparing the Noodles – Make space in the center of the wok and add a little more oil if necessary. Introduce the rice noodles along with vegetarian oyster sauce, dark soy sauce, additional mushroom soy sauce, agave nectar, and Shaoxing wine. Toss everything together, ensuring the noodles are coated evenly and start to soften with charred edges, about 2 minutes.
- Final Touches – Quickly add the chopped garlic chives and fresh beansprouts to the wok. Stir everything together and cook for another 30 to 45 seconds to allow the vegetables to slightly wilt while maintaining their crunch. Remove the stir-fry from heat immediately to preserve the textures.
- Serving – Transfer the final dish onto a serving plate promptly to enjoy it at its peak flavor and warmth. Serve immediately and savor the delightful combination of savory, sweet, and umami tastes.
Equipment
- skillet
- wok
- chef’s knife
- cutting board
- measuring cups and spoons
- Mixing bowls
- spatula
Nutrition Facts
- Calories: 450kcal
- Fat: 15g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 60g
- Fiber: 5g
- Sugar: 15g
- Protein: 20g
- Vitamin A: 800IU
- Vitamin C: 20mg
- Calcium: 200mg
- Iron: 5mg
FAQ- Veggie Tofu Noodle Stir
Can I make this dish ahead of time?
Yes, you can prep the ingredients in advance, like marinating the tofu and slicing the vegetables. However, it’s best to stir-fry just before serving to keep the veggies crisp and the tofu fresh.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or wok for a few minutes to regain some of the texture and flavor.
Can I add more vegetables to this stir-fry?
Absolutely! Bell peppers, snap peas, or carrots add extra color and nutrition. Just be sure to slice them thinly so they cook quickly without overcooking the noodles.
What can I use if I don’t have a wok?
A large skillet works fine if you don’t have a wok. Ensure it’s wide enough to prevent overcrowding, which helps in achieving the desired char and crispiness.
Can I make this gluten-free?
Yes! Use gluten-free tamari instead of soy sauce, and ensure the noodles are gluten-free (like rice noodles). Many vegetarian oyster sauces are also gluten-free; just check the label.
