This tofu stir fry noodles recipe is a delicious vegan and gluten free takeout style dinner. Bring the magic of your favorite Chinese 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!
How to make tofu stir fry noodles
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.
Before this recipe, I had never made a stir fry with rice noodles before and I can’t believe what I have been missing!
The texture is perfect, and it is super filling.
Rice noodles make a great gluten free option when making stir fries.
We ate two huge plates for dinner and still had almost the whole skillet of leftovers to save for later.
I can’t wait to eat more of it today!
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.
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Tofu Stir Fry Noodles Recipe
- 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
- 1 batch of this homemade stir fry sauce
- Remove tofu from package and drain out water
- Cut 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 to press for 30 minutes
- While tofu is pressing, prep your baby carrots, green onions, garlic, and ginger
- Once tofu is finished pressing, cut into chunks (see pictures in post for the size I used)
- Toss tofu in a bowl with 3 tablespoons of cornstarch to combine
- Heat a large skillet or jumbo cooker to medium high with 2 tablespoons of sesame oil
- Add 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 heat to medium and cook, stirring often, for 10 - 15 minutes, until 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 noodles once they are finished cooking
- Once 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!
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Amount Per Serving: Calories: 384Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 12mgSodium: 333mgCarbohydrates: 50gFiber: 5gSugar: 5gProtein: 13g