Tofu Noodles Stir-fry
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.
Servings: 4 servings
Calories: 515kcal
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
*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.
Helpful tips
- 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.
Nutrition
Calories: 515kcal | Carbohydrates: 96g | Protein: 21g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1346mg | Potassium: 439mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3216IU | Vitamin C: 55mg | Calcium: 89mg | Iron: 3mg
