Description
A vibrant and protein-packed tofu noodle stir-fry loaded with fresh spring vegetables, tangy tahini or peanut sauce, and gluten-free rice noodles. This easy, plant-based dish is perfect for a wholesome, flavorful meal that comes together in under an hour with just 10 ingredients.
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
Stir Fry
- 3/4 cup tahini stir-fry sauce or peanut sauce (DIY or store-bought)
- 4 ounces vermicelli (thin) rice noodles (e.g., Thai Kitchen)
- 2 Tbsp toasted sesame oil
- 4 stalks green onion, thinly sliced
- 2 cloves garlic, minced
- 8 cups chopped vegetables (bite-sized pieces; use a mix like 2 cups broccoli, 2 cups carrot ribbons, 2 cups baby bok choy, 1 cup red cabbage, and 1 cup snap peas)
For Serving (Optional)
- Freshly chopped cilantro
- Sliced green onion
- Sesame seeds
- Lime wedges
- Sriracha or other hot sauce
Instructions
- Marinate Tofu: In a small mixing bowl, combine the cubed tofu, tamari, toasted sesame oil, and red pepper flakes. Cover and gently toss or shake to evenly coat the tofu. Set aside to marinate briefly.
- Prepare Sauce: If using a homemade tahini or peanut stir-fry sauce, prepare it now. Otherwise, proceed to the next step.
- Soak Noodles: Place the vermicelli rice noodles in a large bowl or pot, cover with just-boiled water, and stir. Let them soak for about 2 minutes or according to package instructions until tender but still slightly firm. Drain and drizzle with a small amount of sesame oil to prevent sticking. Set aside.
- Cook Tofu: Heat a large wok or non-stick skillet over medium heat. Add the marinated tofu along with the excess marinade. Sauté for 8 to 12 minutes, turning occasionally until each side is golden brown and the liquid has absorbed. Remove tofu from the pan and set aside.
- Sauté Aromatics and Vegetables: Using the same pan, maintain medium heat and add 2 tablespoons of toasted sesame oil, green onions, and minced garlic. Sauté for 1 to 2 minutes until fragrant and tender. Add broccoli or other sturdy vegetables and cook for 3 to 5 minutes until bright green and slightly tender but still crunchy. Then add the remaining vegetables (carrot ribbons, baby bok choy, red cabbage, snap peas) and cook for another 3 to 5 minutes until tender but crisp.
- Combine and Heat Through: Return the cooked noodles, tofu, and tahini or peanut sauce to the pan. Toss constantly for 2 to 3 minutes until everything is heated through, the sauce is well distributed, and the ingredients are evenly combined.
- Serve: Optionally garnish with freshly chopped cilantro, additional sliced green onion, sesame seeds, lime wedges, and sriracha or your favorite hot sauce. Serve immediately for best flavor and texture.
- Storage: Store leftovers in a sealed container in the refrigerator for 3 to 4 days. Reheat gently in a skillet until warmed through. This dish is not suitable for freezing.
Notes
- Use extra firm tofu for best texture and sturdiness during cooking.
- Adjust red pepper flakes to control the spiciness level.
- Soak noodles just until tender to avoid mushiness after stir-frying.
- Use a variety of colorful vegetables for a balanced and visually appealing dish.
- Leftovers reheat well on the stovetop but avoid overcooking to maintain vegetable crunch.
- Not freezer friendly due to sauce and vegetable texture changes.
- For nut allergies, use tahini instead of peanut sauce.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
