Low Fat Stir-Fried Noodles with Vegetables and Tofu
Light, vibrant, and packed with nutritious goodness, this Low Fat Stir-Fried Noodles with Vegetables and Tofu recipe is the perfect blend of flavor and health. Featuring whole-grain rice noodles, crisp rainbow-colored veggies like carrots, red bell peppers, and broccoli, plus protein-rich tofu, this dish is stir-fried to perfection in a fragrant ginger-garlic sauce accented with sesame oil and lime juice. Ready in just 35 minutes, this quick and easy recipe keeps the focus on low-fat cooking with a rich yet guilt-free taste, making it an ideal choice for busy weeknights or a wholesome vegan meal. Garnished with fresh green onions and customizable with chili flakes for a spicy kick, it’s a crowd-pleaser that’s as satisfying as it is healthy. Perfect for those seeking dairy-free, plant-based delights with a boost of flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Firm tofu
- 3 tablespoons Low-sodium soy sauce
- 1 teaspoon Fresh ginger
- 2 cloves Garlic
- 1 medium Carrot
- 1 medium Red bell pepper
- 150 grams Broccoli florets
- 2 stalks Green onions (scallions)
- 200 grams Whole-grain rice noodles
- 3 tablespoons Vegetable broth
- 1 teaspoon Sesame oil
- 1 tablespoon Lime juice
- 1 teaspoon Cornstarch
- 2 teaspoons Water
- 0.5 teaspoons Chili flakes (optional)
Instructions
Press the firm tofu to remove excess water. Once pressed, cut it into bite-sized cubes.
In a small bowl, whisk together 2 tablespoons of low-sodium soy sauce, lime juice, and a pinch of chili flakes (if using). Set aside.
Cook the whole-grain rice noodles according to the package instructions. Once cooked, drain, rinse with cold water, and set aside.
Peel and julienne the carrot, slice the red bell pepper into thin strips, and chop the broccoli into small florets. Finely mince the garlic and ginger. Slice the green onions thinly and separate the white and green parts.
Heat a large non-stick skillet or wok over medium-high heat. Add the sesame oil and warm it for about 30 seconds.
Add the tofu cubes to the skillet and stir-fry for 2-3 minutes until they are lightly golden. Remove the tofu from the pan and set it aside.
Add the vegetable broth to the same skillet, followed by the minced garlic, ginger, and the white parts of the green onion. Stir-fry for 1 minute until fragrant.
Add the carrot, red bell pepper, and broccoli to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
In a small bowl, mix the cornstarch with water to make a slurry. Add it to the skillet along with the remaining 1 tablespoon of soy sauce. Stir to combine and allow the sauce to slightly thicken, about 1-2 minutes.
Return the tofu to the skillet and add the cooked rice noodles. Toss everything together to coat the noodles and tofu evenly in the sauce.
Sprinkle the green parts of the green onion on top and serve the stir-fried noodles hot. Enjoy!
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 12.5 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 989 mg | 21% | |
*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.
