Gluten-Free Stir-Fried Noodles with Vegetables and Tofu
Satisfy your craving for a nutritious and delicious meal with this Gluten-Free Stir-Fried Noodles with Vegetables and Tofu recipe! Featuring tender rice noodles, crisp stir-fried vegetables, and golden, protein-packed tofu, this dish comes together in under 35 minutes, making it perfect for busy weeknights. The vibrant flavors are elevated with a tangy and aromatic homemade tamari-based sauce infused with sesame oil, fresh ginger, and a splash of lime juice. With optional sesame seeds for garnish and simple cooking techniques, this gluten-free stir-fry is packed with bold flavors that everyone will love. Healthy, quick, and completely customizable, it's a wonderful choice for gluten-free, vegetarian, or plant-based meals. Serve fresh and hot for an impressive dish that's perfect on its own or paired with a side of your favorite Asian-inspired entrée!
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Recipe Information
Ingredients
- 8 ounces Gluten-free rice noodles
- 14 ounces Extra-firm tofu
- 4 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Sesame oil
- 3 units Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 large Carrot, julienned
- 1 large Bell pepper, thinly sliced
- 1.5 cups Broccoli florets
- 4 units Scallions, sliced
- 2 tablespoons Water or vegetable broth
- 1 teaspoon Cornstarch
- 1 unit Lime, juiced
- 1 tablespoon Optional sesame seeds, for garnish
- 2 tablespoons Neutral oil (like avocado or vegetable oil)
Instructions
Prepare the rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.
Press the tofu to remove excess moisture. Once pressed, cut it into bite-sized cubes.
Heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, approximately 6-8 minutes. Remove the tofu from the skillet and set aside.
In a small bowl, whisk together tamari, sesame oil, water or vegetable broth, cornstarch, and lime juice to create the stir-fry sauce. Set aside.
In the same skillet, add the remaining tablespoon of neutral oil. Once hot, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Add the julienned carrot, sliced bell pepper, and broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes, or until tender-crisp.
Reduce the heat to medium and return the crispy tofu to the skillet. Pour the prepared stir-fry sauce over the vegetables and tofu. Stir well to coat everything evenly.
Add the cooked rice noodles into the skillet, tossing gently to combine and ensure the noodles are fully coated in the sauce. Cook for an additional 2-3 minutes to heat through.
Remove the skillet from the heat. Sprinkle with sliced scallions and optional sesame seeds before serving.
Serve immediately and enjoy your Gluten-Free Stir-Fried Noodles with Vegetables and Tofu!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 14.8 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2953 mg | 227% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
