"Have you tried my Veggie Noodle Stir Fry? ππΏπ It's one of those go-to meals that you can count on to be really satisfying and flavorful...and simple to make! πΏπ"
Veggie Noodle Stir-Fry with Tofu
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A Note from Feedfeed
This quick and easy Veggie Noodle Stir-fry is sure to be a winner for weeknight dinner! The slightly crispy pieces of tofu, combined with sweet carrots, fresh herbs, and lightly sweetened soy sauce takes these rice noodles up a notch in flavor! Check out our Vegetarian Dinners feed for more meatless meal options you'll be sure to love!
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Prep time 10mins
Cook time 35mins
Serves or Makes: 2-3
Recipe Card
ingredients
- 1 16 ounce package extra-firm organic tofu
- 2 teaspoons sesame oil
- 1 teaspoon dark soy sauce
- 1 package of rice noodles
- 2 medium carrots, thinly sliced
- 1/3 cup chopped scallions
- 2 tablespoons finely chopped cilantro
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons maple syrup
- 2 tablespoons chili garlic sauce
- 2 teaspoons corn starch
- 1/4 cup water
- 1/2 cup vegetable broth
- 2 teaspoons sesame oil
Method
Step 1
Cook your noodles according to package directions and rinse (be sure to not overcook them). Drizzle in a touch of sesame oil and gently toss (optional).
Step 2
Meanwhile, drain the tofu very well, and crumble it into a large pan. The smaller the crumbles, the firmer / crisper they will get during cooking.
Step 3
Add a bit of oil and cook for 20 min on medium heat, stirring periodically. Towards the end, add around a tsp of dark soy sauce (or sub regular soy sauce).
Step 4
While tofu and noodles cook, thinly slice the carrots. Add them to the tofu pan when tofu is done. Continue to cook for a couple min while you whisk up the sauce.
Step 5
Add sauce to the pan, cook until it starts to thicken. While sauce is thickening, chop the scallions and herbs.
Step 6
Now add the cooked noodles to pan, toss, serve and top with scallions and herbs.