Stir-Fried Noodles with Vegetables and Tofu
Treat your taste buds to the vibrant flavors of this Stir-Fried Noodles with Vegetables and Tofu recipe—a quick, plant-based delight that's perfect for busy weeknights! Featuring tender rice noodles, golden-crisp tofu, and a colorful medley of fresh vegetables like carrots, red bell pepper, and broccoli, this dish is brimming with both nutrition and taste. Enhanced by the bold zest of garlic, ginger, and a savory soy-sesame sauce, every bite is a harmonious fusion of textures and aromas. Ready in just 35 minutes, this easy vegan stir-fry is a wholesome, crowd-pleasing meal garnished with scallions, sesame seeds, and a refreshing squeeze of lime. Whether you're a fan of meal prep or need a quick dinner option, these stir-fried noodles are a surefire hit! Keywords: Stir-fried noodles recipe, vegan stir-fry, tofu noodle stir-fry, quick vegetable noodles.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams rice noodles
- 250 grams extra firm tofu
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 garlic cloves
- 1 tablespoon ginger
- 1 carrot
- 1 red bell pepper
- 150 grams broccoli florets
- 3 scallions
- 1 tablespoon sesame seeds
- 1 lime
Instructions
Start by preparing the rice noodles according to package instructions until they are al dente. Drain them and set aside.
Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
In a medium bowl, mix 2 tablespoons of soy sauce with 1 tablespoon of sesame oil. Add the tofu cubes, tossing to coat them evenly, and let them marinate for about 10 minutes.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the marinated tofu cubes and cook until they are golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
While the tofu is cooking, mince the garlic cloves, grate the ginger, peel and julienne the carrot, and slice the red bell pepper into thin strips. Cut the broccoli into small florets, and chop the scallions into 1-inch pieces.
In the same skillet, heat the remaining vegetable oil over medium-high heat. Add the garlic and ginger, stirring quickly for about 30 seconds until fragrant.
Add the carrot, bell pepper, and broccoli to the skillet. Stir-fry the vegetables for 3-4 minutes, or until they are tender-crisp.
Return the tofu to the skillet and add the cooked noodles. Pour in the remaining 2 tablespoons of soy sauce and toss everything together to combine well.
Add the scallions and sesame seeds, stirring through the noodles and vegetables. Cook for an additional minute.
Remove the skillet from the heat. Squeeze fresh lime juice over the noodles before serving to add a touch of brightness.
Serve the stir-fried noodles hot, garnished with additional sesame seeds if desired.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 11.7 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1901 mg | 146% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1468 mg | 31% | |
*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.
