Tofu Stir Fry Noodles
on Mar 27, 2023, Updated May 17, 2024
This tofu stir fry noodles recipe is a delicious vegan and gluten free takeout style dinner. Make Chinese inspired takeout to your own kitchen with this amazing stir fry noodles recipe which even includes a homemade stir fry sauce!
Today I’m bringing you the magic that is tofu stir fry noodles.
Big juicy chunks of tofu, fresh garlic and ginger, crunchy sugar snap peas and baby carrots, hearty brown rice noodles, and of course, the perfect 3 ingredients stir fry sauce to tie it all together.
Deliciousness in every bite!
I can’t get over how good this recipe is, and I am so excited for you to try it.
It’s vegan, gluten free, and tastes like a million bucks!
Tofu is perfect in stir fry recipes. Some of our other favorites include Orange Tofu and Teriyaki Tofu.
How to make tofu stir fry noodles
The first step is to drain and press the tofu.
This will help remove excess water and allow for a crispier finished tofu.
After you press your tofu, dice it into chunks and toss with cornstarch.
Next, you will pan fry it for around 15 minutes, until browned on all sides.
Use a large skillet to cook your tofu in.
It should look like this once it is done!
Nice browned edges.
Try to make sure you flip the tofu so that every edge has a chance to get browned.
Texture is very important when cooking with tofu, and getting it some crisp will make all the difference!
Add in your fresh garlic and ginger (our key to big flavor), carrots, green onion, and peas to the same skillet as the tofu.
If you have never made stir fry with fresh ginger, it is a game changer.
You can read more in this post about what are the best vegetables to put in stir fry.
Fresh minced garlic and ginger are what take your stir fry from ok to amazing flavor!
Cook until the veggies are cooked, but not soft or mushy, texture is important here.
Go ahead and cook your rice noodles until al dente according to package instructions.
Next, stir in your cooked stir fry noodles and that magical homemade stir fry sauce.
This sauce is what I use in every stir fry that I make, and the recipe is linked below in the recipe card.
It’s a game changer!
Use gluten free soy sauce if you want to keep the recipe gluten free.
Stir and combine your noodles and sauce for around 5 minutes and you’re ready to serve!
Tongs work well to help mix the noodles in with the rest of the ingredients.
This recipe tastes absolutely amazing and very easy to make.
It is one of my favorite stir fry recipes.
Rice noodles make a great gluten free option when making stir fries.
You can use any kind of noodle for this recipe. Ramen noodles would also be delicious.
If you love lo mein takeout, or a pasta lover like me, this one will be your new favorite way to make tofu stir fry!
Pop some leftovers in a container and take them to work the next day.
They reheat perfectly!
This is a great vegan meal prep option.
More stir fry recipes you will love
Ramen Noodle Stir Fry is a classic favorite in our house.
For a stir fry with a twist, make this cabbage stir fry topped with sweet chili sauce.
Broccoli with garlic sauce is my favorite thing to order at a Chinese restaurant, and the homemade version is even better!
Stir fry vegetables are a classic step by step recipe that everyone will love.
If you’re a mushroom lover, be sure to make this Mushroom Ramen Noodles Recipe!
Broccoli tofu stir fry takes just one pan and 30 minutes to make, perfect for a quick weeknight dinner.
Tofu Stir Fry Noodles
Ingredients
- 14 oz block of extra firm tofu
- 8 oz sugar snap peas
- 1/2 lb baby carrots, quartered (around 2 cups worth)
- 1/3 cup diced green onions
- 1/3 cup minced fresh garlic
- 1/4 cup minced fresh ginger
- 3 tablespoons cornstarch
- 3 tablespoons sesame oil, divided
- 14 oz stir fry rice noodles
for the stir fry sauce
Instructions
- Remove the tofu from the package and drain out the water
- Cut the tofu in half length wise so that you have two one inch slabs
- Place on a thick towel and cover the tofu with it
- Place a heavy object on top (such as a cast iron skillet)
- Allow the tofu to press for 30 minutes
- While the tofu is pressing, prep your baby carrots, green onions, garlic, and ginger
- Once the tofu is finished pressing, cut it into chunks (see pictures in post for the size I used)
- Toss the tofu in a bowl with 3 tablespoons of cornstarch to combine
- Heat a large skillet to medium high with 2 tablespoons of sesame oil
- Add the tofu and cook for 15 minutes, flipping and stirring until browned on all sides
- Add 1 tablespoon of sesame oil to the skillet along with the garlic, ginger, carrots, green onion, and snow peas
- Turn the heat to medium and cook, stirring often, for 10 – 15 minutes, until the veggies are cooked but not soft
- While the veggies cook, make your stir fry rice noodles according to package instructions, until cooked to desired texture
- Drain the noodles once they are finished cooking
- Once the veggies have finished cooking, add the cooked noodles and stir fry sauce to the skillet
- Cook an additional 5 minutes, until everything is combined and coated in stir fry sauce
- Use tongs for easier mixing of the stir fry and the noodles
- Serve and enjoy!
I used BullGoGi marinade on the tofu and in the Stir Fry. I used cabbage Bok Choi, Juliened Carrots mushrooms and green Onions. It’s what I had on hand. I used your recipe as a guide. It was fabulous. Thx for the guidelines!
Can I use olive oil instead?
I’ve never eaten tofu as of yet if you have any recommendations on the best way to make tofu please let me know I would truly appreciate it I am doing tofu to lose weight do you recommend that
@Pam kipper, the best way is exactly how it said for this tofu recipe, make sure the tofu cubes are golden brown on each of the four sides on the cubes because crispy is good with tofu I like to add them last then toss them with everything so they stay crispy!!! And I was the same way about trying tofu but I’m glad I did but I found I like it best with a crispy exterior, I have also deep fried them instead of pan frying it gets nice and crispy!!! Good luck enjoy!!!
Made this tonight it was great, love the proportions on the sauce I was making a similar one but the extra sesame oil really made it fab.
Love it with rice too. I really used to many veggies so I was a bit short on the sauce added a bit of water, bad mistake really messed with the taste, live and learn. Thank you for sharing this recipe! It was fast as I used bagged broccoli and snap peas so not a lot of prep. Even grated carrots now come in a bag.
I’m so glad you enjoyed the recipe!