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Tofu Noodle Stir-Fry with Spring Vegetables Recipe

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4 from 90 reviews

This vibrant Tofu Noodle Stir-Fry with Spring Vegetables is a delicious and healthy meal featuring marinated tofu, tender vermicelli rice noodles, and a colorful medley of fresh vegetables tossed in a rich tahini stir-fry sauce. Perfectly balanced with a hint of spice and nutty flavors, this dish is quick to prepare and ideal for a satisfying vegan dinner that can be enjoyed fresh or reheated as leftovers.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Tofu Marinade

  • 1 (14-oz) block extra firm tofu, cut into 3/4-inch cubes
  • 4 Tbsp tamari
  • 1 Tbsp toasted sesame oil
  • 1/2 tsp red pepper flakes

Sauce

  • 3/4 cup tahini stir-fry sauce (or peanut sauce)

Noodles

  • 4 ounces vermicelli (thin) rice noodles
  • 2 Tbsp toasted sesame oil

Vegetables and Aromatics

  • 4 stalks green onion, thinly sliced
  • 2 cloves garlic, minced
  • 8 cups chopped vegetables (such as broccoli, carrot ribbons, baby bok choy, cabbage, snap peas, onion, cauliflower, green beans)

Garnishes

  • Freshly chopped cilantro
  • Sliced green onion
  • Sesame seeds
  • Lime wedges
  • Sriracha or other hot sauce

Instructions

  1. Marinate Tofu: In a small mixing bowl, gently combine cubed tofu, tamari, 1 tablespoon toasted sesame oil, and red pepper flakes. Cover with a lid and gently toss or shake to coat the tofu evenly. Set aside to briefly marinate.
  2. Prepare Sauce: If making homemade tahini or peanut sauce, prepare now; otherwise, use pre-made sauce and skip this step.
  3. Soak Noodles: Place vermicelli rice noodles in a large bowl or pot, cover with just boiled water, and let them soak for about 2 minutes until tender but not mushy. Drain and toss with 1 tablespoon sesame oil to prevent sticking. Set aside.
  4. Cook Tofu: Heat a large wok or non-stick skillet over medium heat. Add marinated tofu along with excess marinade. Sauté for 8-12 minutes, turning pieces occasionally until browned and liquid is absorbed. Remove tofu from pan and set aside.
  5. Sauté Aromatics and Vegetables: Using the same pan, heat 1 tablespoon toasted sesame oil over medium heat. Add green onions and minced garlic and sauté for 1-2 minutes until fragrant. Add sturdier vegetables like broccoli (or onion, cauliflower, green beans) and cook 3-5 minutes until bright green and slightly tender. Add the remaining vegetables (carrot ribbons, baby bok choy, cabbage, snap peas) and sauté another 3-5 minutes until tender but still crisp.
  6. Combine and Heat Through: Return tofu to the pan, add soaked noodles, and pour in the tahini stir-fry sauce. Toss everything together while sautéing for 2-3 minutes to heat through and evenly distribute sauce and vegetables.
  7. Garnish and Serve: Serve immediately garnished with fresh cilantro, additional sliced green onions, sesame seeds, lime wedges, and sriracha or preferred hot sauce.
  8. Storage: Best enjoyed fresh. Store leftovers covered in a sealed container in the refrigerator for up to 3-4 days. Reheat gently in a skillet. Not suitable for freezing.

Notes

  • Use extra-firm tofu for best texture during stir-frying.
  • Adjust red pepper flakes or sriracha to control spiciness.
  • Soak noodles just until tender to avoid mushiness since they cook further in the stir-fry.
  • Variety of vegetables can be customized based on availability and preference.
  • Use homemade tahini or peanut sauce for a fresh, nutty flavor or substitute with store-bought alternatives.
  • Leftovers can be reheated on stovetop; avoid microwave to keep tofu texture.
  • Not freezer friendly due to sauce and noodle texture changes after freezing.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Find it online: https://allyumcooks.com/tofu-noodle-stir-fry-with-spring-vegetables-recipe/