Description
This tofu noodle stir fry with spring vegetables is a vibrant, plant-based dish packed with seasonal goodness. Crispy tofu, fresh veggies, and noodles are tossed in a savory stir-fry sauce—perfect for a quick and satisfying weeknight dinner.
Ingredients
Units
Scale
- :
- 8 oz rice noodles or soba noodles
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tablespoons cornstarch (for tofu)
- 2 tablespoons oil (divided)
- 1 cup snap peas
- 1 cup asparagus, cut into 2-inch pieces
- 1/2 cup shredded carrots
- 1/2 red bell pepper, sliced
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Stir Fry Sauce:
- 3 tablespoons soy sauce or tamari
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup or honey
- 1 tablespoon water
Instructions
- :
- Cook noodles according to package instructions. Drain and set aside.
- Toss tofu cubes with cornstarch until coated.
- Heat 1 tablespoon oil in a pan over medium heat. Fry tofu until golden and crispy on all sides. Remove and set aside.
- In the same pan, add remaining oil. Stir-fry garlic and ginger for 30 seconds.
- Add all vegetables and sauté for 3–4 minutes until tender-crisp.
- Stir in cooked noodles, tofu, and sauce. Toss everything to combine and heat through.
- Garnish with green onions or sesame seeds and serve hot.
Notes
- :
- For extra heat, add sriracha or chili flakes to the sauce.
- Use seasonal veggies like baby bok choy, mushrooms, or zucchini.
- Leftovers keep well and make a great next-day lunch.
Nutrition
- Calories: ~350
- Sugar: 5g
- Sodium: ~550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
