Make this amazing tofu noodles stir-fry in less than 30 minutes! It is packed with flavors, filling, and incredibly satisfying to have. A well-balanced and delicious meal that makes the perfect weeknight dinner.
Like my tofu miso ramen, vegan Japchae and vegan yakisoba, it is a filling noodle dish that is packed with nutrients and incredibly filling!
Skip the Chinese takeout, and make this tofu noodles stir-fry instead! It is delicious, satisfying, and packed with veggies. The best part is that it is simple to make and is ready in no time!
Tofu works perfectly in stir-fries, and some of my other favorite tofu recipes include this hoisin tofu stir-fry, Thai basil tofu, and bok choy tofu.
💚Why you will love this recipe
- A quick and easy meal that is ready in 30 minutes
- Delicious, bold in flavors, and comforting to have
- A well-balanced and nourishing meal that is high in protein and fiber
- Highly customizable to suit your needs and taste preference
🥕What you will need
📃Ingredients notes and substitutions
- Tofu - Use extra-firm tofu that has been drained and pressed, either using a tofu press or stacking something heavy on top. Check out this post on how to press tofu for further instructions.
- Noodles - I am using fresh wheat noodles, but dried Asian noodles (like ramen, rice, or wheat noodles) will also work. Cook them until al dente according to the package's instructions before using.
- Oyster sauce - Use vegetarian oyster sauce to keep this recipe vegan. I highly recommend using Lee Kum Kee's stir-fry sauce. (Although it is labeled as a stir-fry sauce, it is a mushroom-flavored sauce imitating oyster sauce.)
- Soy sauce - Feel free to substitute for tamari or shoyu. Use a gluten-free brand if needed.
🔪How to make
Cook noodles - If you are using dried noodles, cook them until al dente, following the instructions on the package. After cooking, rinse them under cold water and set aside.
Cooking tofu - Coat tofu with cornstarch and salt. Then, pan-fry them for 2-3 minutes on each side or until most sides are golden. Remove from pan and set aside for later use.
Making stir-fry sauce - While tofu is cooking, combine all the seasonings needed to make the stir-fry sauce.
Cooking veggies - Heat some oil in a non-stick wok, and add garlic to the pan. Saute for a minute. Add carrots next and cook for 2-3 minutes. Then, stir in the rest of the veggies and cook for a few minutes or until the veggies are tender.
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Putting everything together - Add pan-fried tofu, noodles, and stir-fry sauce to the pan. Fry until everything is hot. Optionally, garnish with some chopped green onion and sesame seeds. Your tofu noodles stir-fry is ready to be served!
✅Helpful tips
- Pressed tofu before cooking - This helps to get rid of excess moisture in the tofu and ensures that tofu crisps up nicely. I highly recommend pressing it using a tofu press.
- Do not overcook noodles - Noodles should be al dente. Overcooking them will yield stir-fry noodles that are clumpy and mushy. Rinse them under cold water after cooking to stop them from further cooking.
- To further reduce prepping time - Use a bag of frozen veggies mix and pre-cooked/fresh noodles. You can also opt for store-bought 5-spiced or smoked tofu and skip the coating and pan-frying process.
- Storing leftover - Leftover tofu noodles stir-fry can be refrigerated in an airtight container for 3-4 days. Reheat in the microwave, adding a splash of water if the mixture looks dry.
✨Variations and add-ins
Noodles - Feel free to use any noodle you prefer or have on hand, including Asian noodles like ramen, wheat noodles, or rice-based noodles. Spaghetti is also an option!
Veggies - Other veggies perfect for stir-fries include baby corn, Asian greens like bok choy and choy sum, mushrooms, and edamame. Remember that sturdier veggies need longer cooking time, so add those earlier into the wok.
Tofu - If you do not like tofu, you can use other plant-based protein sources like chickpeas, tempeh, seitan chicken, or soy curls.
Make it spicy - Add a generous pinch of chili flakes or a spoonful of chili oil to your stir-fry sauce. You can also top your noodles with sriracha before serving!
Gluten-free - To make this recipe gluten-free, use rice-based noodles to make your tofu noodles stir-fry. Opt for a gluten-free soy sauce, and replace oyster sauce with more soy sauce.
🍲How to serve
Here are some of my favorite dishes to pair with this tofu noodles stir-fry:
- Side dishes - Some of my favorite Asian-inspired sides include air fryer rice paper rolls, vegan scallion pancakes, and tofu dumplings.
- Soups - We Chinese traditionally serve soup with every meal. Consider pairing your noodles with vegetable soups such as napa cabbage soup, Chinese spinach soup, or tofu vegetable soup!
- Beverages - Chinese tea and lemon barley water go well with this dish.
- Toppings - To give this dish more flavors and textures, top it off with chopped nuts like cashews and peanuts, toasted sesame seeds, a drizzle of sriracha, or some chopped green onion.
❔Commonly asked questions
Extra-firm tofu that has been pressed works the best in stir-fries. Due to their lower water content, they are sturdy and crisp up nicely, especially when pan-fried.
It is not recommended to use soft or silken tofu to make stir-fries as they are delicate and fall apart easily.
Pressing your tofu before frying is an important step to remove any excess moisture, which will help ensure that your tofu gets crispy and delicious. It's highly recommended that you take the time to press your tofu before cooking to get the best results.
After cooking noodles, rinse them with cold water to prevent clumping. Add oil if not using immediately for stir-fry.
🍽️More noodles recipes
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📖 Recipe
Tofu Noodles Stir-fry
Ingredients
For tofu
- 1 block tofu drained, pressed, and cubed
- 1 tablespoon cornstarch
- ½ teaspoon salt
Stir-fry sauce
- 1 tablespoon soy sauce or tamari/shoyu
- 1 tablespoon dark soy sauce or substitute with more soy sauce
- 1 tablespoon oyster sauce use vegetarian if needed
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Veggies and noodles
- 1 lb fresh wheat noodles or 8oz dried noodles of choice*
- 3 cloves garlic minced
- 2 teaspoons minced ginger
- 1 medium carrot julienned
- 8 oz sugar snap peas (225g)
- 3 cups shredded cabbage
Instructions
- If you are using dried noodles, cook them until al dente, following the instructions on the package. After cooking, rinse them under cold water, and set aside.
- In a container, add tofu cubes along with cornstarch and salt. Place the lid on and toss until tofu cubes are well coated.1 block tofu, 1 tablespoon cornstarch, ½ teaspoon salt
- Heat a tablespoon of oil in a non-stick wok or pan over medium-high heat. Arrange tofu in a layer and pan-fry them for 2-3 minutes on each side or until most sides are golden. Remove from pan and set aside for later use.
- While tofu is cooking, combine all seasonings needed to make the stir-fry sauce.1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon sugar
- Heat another ½ tablespoon of oil in a non-stick wok and add garlic to the pan. Saute for a minute.3 cloves garlic, 2 teaspoons minced ginger
- Add carrots next and cook for 2-3 minutes.1 medium carrot
- Then, stir in the rest of the veggies. Stir-fry for 3-4 minutes or until the veggies are tender.8 oz sugar snap peas, 3 cups shredded cabbage
- Add pan-fried tofu, noodles, and stir-fry sauce to the pan. Fry until everything is hot. Optionally, garnish with some chopped green onion and sesame seeds. It is ready to be served.1 lb fresh wheat noodles
Notes
- Do not overcook noodles - If using dried noodles, it should be cooked until al dente. Overcooking them will yield stir-fry noodles that are clumpy and mushy. Rinse them under cold water after cooking to stop them from further cooking.
- To further reduce prepping time - Use a bag of frozen veggies mix and pre-cooked/fresh noodles. You can also opt for store-bought 5-spiced or smoked tofu and skip the coating and pan-frying process.
- Storing leftover - Leftover tofu noodles stir-fry can be refrigerated in an airtight container for 3-4 days. Reheat in the microwave, adding a splash of water if the mixture looks dry.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Jan F says
Hi, these turned out great, didn't have dark soy sauce but it turned out great anyway. Also put some sriracha in the sauce to get a bit of a kick. Greetings from Finland! The cornstarch on the tofu is a game changer!