Tofu Stir Fry Noodles
This tofu stir fry noodles recipe is vegan, gluten free, and made with the best easy stir fry sauce.
Servings: 6
Ingredients
- 14 oz block of extra firm tofu
- 8 oz sugar snap peas
- ½ lb baby carrots quartered (around 2 cups worth)
- ⅓ cup diced green onions
- ⅓ cup minced fresh garlic
- ¼ 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!
Video
Nutrition
Calories: 384kcal | Carbohydrates: 50g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 12mg | Sodium: 333mg | Fiber: 5g | Sugar: 5g