Soy-Free Stir-Fried Noodles with Vegetables and Tofu
Elevate your weeknight dinners with this vibrant and satisfying Soy-Free Stir-Fried Noodles with Vegetables and Tofu. Bursting with fresh flavors, this allergen-friendly recipe features tender rice noodles and golden-crisp tofu, tossed with a medley of colorful vegetables like zucchini, carrots, broccoli, and bell peppers. A homemade savory-sweet sauce made with coconut aminos, vegetable broth, maple syrup, and rice vinegar ties it all together, offering a delicious soy-free alternative to traditional stir-fry recipes. Quick and easy to prepare in just 40 minutes, this plant-based dish is perfect for busy days while catering to dietary restrictions. Garnish with green onions and a squeeze of lime for a zesty finishing touch, and serve this noodle stir-fry as a wholesome main course or alongside your favorite sides. Whether you're embracing a soy-free lifestyle or simply seeking a healthy, veggie-packed meal, this recipe is a must-try!
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Recipe Information
Ingredients
- 8 ounces Rice noodles (or any soy-free noodles of choice)
- 14 ounces Firm tofu, pressed and cubed
- 1 medium Zucchini, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Broccoli florets
- 2 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Avocado oil (or any neutral cooking oil)
- 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 3 tablespoons Vegetable broth
- 1 tablespoon Maple syrup
- 1 teaspoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 optional Lime wedges (for serving)
Instructions
Soak the rice noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together the coconut aminos, vegetable broth, maple syrup, rice vinegar, and cornstarch to make the sauce. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
Add the carrot, red bell pepper, zucchini, and broccoli florets to the skillet. Stir-fry for 4-5 minutes, until the vegetables are slightly tender but still crisp.
Return the tofu to the skillet, then add the cooked noodles and sauce. Toss everything to combine and cook for another 2-3 minutes until the sauce thickens and coats the noodles evenly.
Remove from heat and garnish with chopped green onions. Serve immediately with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 41.3 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2884 mg | 222% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2212 mg | 47% | |
*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.
