Tofu Noodle Stir-Fry
This Tofu Noodle Stir-Fry is loaded with crispy tofu, tons of veggies and noodles tossed in a homemade vegan stir-fry sauce!
Equipment
Ingredients
- 8 ounces linguine
- 1 block extra firm tofu drained and pressed
- 2 tablespoons corn starch
- 2 tablespoons oil separated
- 1/4 cup low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 bell peppers sliced thin
- 1 yellow onion sliced
- 1 jalapeño sliced, optional
- 1 carrot shredded
- green onion, sesame seeds, basil for serving
Instructions
- Bring a large pot of water to a boil. Add the noodles and cook until al dente - be sure not to overcook the noodles since they'll finish cooking in the sauce. Drain and rinse with cold water.
- Meanwhile, cube the tofu and add it to a bowl. Toss with the corn starch. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the tofu and cook until browned on all sides.
- While the tofu is cooking, add the soy sauce, hoisin, sesame oil, maple syrup, gochujang, vinegar, sesame seeds, garlic and ginger to a bowl. Mix to combine.
- Once the tofu is crispy, add half of the sauce and toss until the tofu has absorbed all of the sauce and starts to caramelize. Transfer the tofu to a bowl and place the empty skillet back on the stove.
- Heat the remaining tablespoon of oil and add the veggies. Toss until slightly charred and tender (approx. 5 minutes). Add the noodles & the remaining sauce to the skillet and toss until the sauce is absorbed and the noodles finish cooking. Add the tofu back to the skillet and toss until it is heated through.
- Serve hot topped with green onion, sesame seeds and basil.
Video
Notes
- You can sub rice noodles for the linguine - just be sure to follow the cooking instructions on the package.
Nutrition
Calories: 451kcal | Carbohydrates: 64g | Protein: 18g | Fat: 14g