Sugar-Free Stir-Fried Noodles with Vegetables and Tofu
Discover the perfect harmony of flavor and health with this Sugar-Free Stir-Fried Noodles with Vegetables and Tofu recipe. Made with gluten-free rice noodles, vibrant fresh vegetables like broccoli, red bell pepper, and snow peas, and protein-packed firm tofu, this dish is a wholesome, plant-based delight. A fragrant sauce featuring coconut aminos, rice vinegar, and a touch of vegetable broth ties everything together without the need for added sugar. With just 20 minutes of prep and 15 minutes of cooking, this quick and easy stir-fry is ideal for busy weeknights. Garnished with green onions and sesame seeds, this savory, nutrient-rich dish is perfect for those seeking a gluten-free and vegan-friendly meal packed with flavor.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 200 grams Gluten-free rice noodles
- 1 large Carrot
- 1 medium Red bell pepper
- 150 grams Broccoli florets
- 100 grams Snow peas
- 2 stalks Green onion
- 2 tablespoons Sesame oil
- 1 inch piece Fresh ginger
- 3 cloves Garlic
- 3 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 120 ml Unsalted vegetable broth
- 1 teaspoon Cornstarch
- 1 tablespoon Sesame seeds
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Press the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for 10–15 minutes. Once pressed, cut the tofu into 1-inch cubes.
Cook the gluten-free rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
Peel the carrot and slice it into thin matchstick-sized strips. Slice the red bell pepper into thin strips. Cut the broccoli into small florets, trim the snow peas, and finely slice the green onions.
In a small bowl, mix the coconut aminos, rice vinegar, and unsalted vegetable broth. In a separate small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry, then add it to the sauce mix and stir. Set aside.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and sprinkle them with salt and pepper. Cook for 3–4 minutes on each side until golden brown. Remove the tofu from the pan and set aside.
In the same skillet or wok, add the remaining tablespoon of sesame oil. Add the minced ginger and garlic, and sauté for 1 minute until fragrant.
Add the carrot, bell pepper, broccoli florets, and snow peas to the skillet. Stir-fry for 4–6 minutes, allowing the vegetables to remain crisp but tender.
Return the cooked tofu to the skillet. Pour the prepared sauce over the vegetables and tofu, then toss to coat evenly.
Add the cooked noodles to the skillet, and gently toss everything together until well mixed and heated through.
Transfer the stir-fried noodles to serving bowls. Garnish with sliced green onions and sesame seeds. Serve warm and enjoy!
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 27.9 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1479 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.
