Tofu Stir Fry Noodles Recipe

Tofu Stir Fry Noodles Recipe

Enjoy a flavorful tofu stir fry with brown rice noodles, crisp vegetables, and a hint of garlic, topped with peanuts and lime.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 3

Calories 450 kcal

Ingredients

  

• 7 ounces brown rice noodles
• 1 14 oz package tofu
• 1 tablespoon olive oil for sautéing
• 3-4 cup chopped vegetables (I used a pre-chopped fresh stir fry mix)
• 2 cloves minced garlic
• peanuts, cilantro, and lime for serving
• 1/4 cup soy sauce
• 2-3 tablespoons brown sugar
• 1/4 cup water
• 2-3 tablespoons white vinegar

Instructions

 

• SAUCE: Whisk soy sauce, brown sugar, water, and white vinegar together in a bowl until smooth.
• NOODLES: Soak brown rice noodles in a bowl of warm water according to package directions until tender.
• TOFU: Press tofu to remove excess water, then cut into cubes. Fry tofu in a nonstick skillet with olive oil over medium-high heat until golden brown. Add a little sauce to get a nice browned crust. Transfer to a bowl.
• VEGGIES: In the same pan, add chopped vegetables and minced garlic with a little more olive oil. Stir fry over medium-high heat until tender-crisp.
• COMBINE: Add the cooked noodles and fried tofu to the pan with the vegetables. Pour the prepared sauce over everything.
• TOSS & SERVE: Toss gently to coat all ingredients with the sauce. Cook for another 1-2 minutes until heated through. Serve immediately, garnished with peanuts, cilantro, and lime wedges.

Notes

– Pressing the tofu is key for achieving a crispy exterior.
– Don’t overcook the vegetables; they should remain tender-crisp.
– Adjust the sauce to your preference by adding more sugar for sweetness or vinegar for tang.

Allergens: Soybeans, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword tofu stir fry noodles

The technique that makes it

The key to a successful tofu stir fry lies in preparing the tofu correctly to achieve a desirable texture. Tofu, especially firm or extra-firm varieties, contains a significant amount of water. If this water is not removed, the tofu will steam rather than fry, resulting in a soft, mushy texture that doesn’t absorb flavors well. The best method is to press the tofu. This can be done by wrapping the tofu block in paper towels or a clean kitchen towel and placing a heavy object on top (like books or a cast-iron skillet) for at least 30 minutes, or ideally longer. Alternatively, a dedicated tofu press can be used. Once pressed, cut the tofu into bite-sized cubes or triangles. For an even crispier exterior, you can toss the pressed and cut tofu in a tablespoon of cornstarch before stir-frying. This creates a barrier that helps the tofu brown and become delightfully chewy. The stir-frying process itself should be done over medium-high to high heat. This high heat is crucial for quickly searing the vegetables and tofu, preventing them from becoming waterlogged and ensuring they retain a pleasant crisp-tender bite. Ensure your wok or large skillet is sufficiently hot before adding the oil and ingredients. Stirring frequently is essential to cook everything evenly and prevent burning.

Troubleshooting

• Tofu is mushy: This usually means the tofu was not pressed sufficiently to remove excess water. Press the tofu for a longer duration, or use a tofu press. For future attempts, ensure adequate pressing time.
• Vegetables are soggy: The pan was likely not hot enough, or too many vegetables were added at once, causing them to steam instead of fry. Ensure the pan is very hot before adding vegetables, and cook them in batches if necessary.
• Stir-fry sauce is too thin: The sauce may need more time to reduce, or a thickening agent is required. Simmer the sauce for a few extra minutes to allow it to thicken. Alternatively, whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce until thickened.
• Noodles are sticky: Brown rice noodles can sometimes stick together. Rinse cooked noodles under cold water immediately after draining to remove excess starch. Toss them with a tiny bit of oil before adding to the stir-fry.

Substitutions

• Tofu: For a similar protein, you could use tempeh, seitan, or even pre-cooked chicken or shrimp. The cooking time will need adjustment, especially for raw meats.
• Vegetables: Any mix of stir-fry friendly vegetables will work. Consider broccoli florets, bell pepper strips, snap peas, carrots, mushrooms, or bok choy. Adjust cooking times based on the density of the vegetables.
• Brown rice noodles: Regular rice noodles, udon noodles, soba noodles, or even spaghetti can be used. Cooking times will vary significantly.
• Soy sauce: Tamari (for a gluten-free option), coconut aminos, or even a mix of Worcestershire sauce and a little extra sugar can be used, though the flavor profile will change.

Pro tips

• Pressing the tofu is key for achieving a crispy exterior.
• Don’t overcook the vegetables; they should remain tender-crisp.
• Adjust the sauce to your preference by adding more sugar for sweetness or vinegar for tang.

Enjoy this versatile tofu stir fry and customize it with your favorite vegetables and garnishes. It’s a guaranteed crowd-pleaser!

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