Tofu Vegetable Noodle Stir Fry Recipe
Add Preferred SourceI like my stir fries fresh, protein-packed, and easy, and this Tofu Vegetable Noodles Stir Fry is one of my favorites. Forget bland tofu; the easy marinade gives it a delicious flavor, and the vegetables have that all-important crunch! It’s simple to make, ideal for busy weeknights or a light lunch. Whether you’re a seasoned vegan or just exploring plant-based meals, this stir fry is one to try.
This really is a great go-to weeknight meal. I make sure I have my tofu pressed and ready to speed up the process. This isn’t a fancy vegan recipe that needs lots of unusual ingredients; it’s a down-to-earth, hearty dish that is budget-friendly. The best part is that leftovers make for a delicious lunch the next day; I eat mine cold!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Tofu Vegetable Noodle Stir Fry Recipe with Step-By-Step Instructions
The recipe card below contains a complete printable recipe and measurements in both US customary and metric units.
Press the Tofu
Wrap your tofu in a clean kitchen towel and press it for at least 30 minutes to get rid of as much water as possible.
If you don’t have a tofu press, place something heavy on top of the wrapped tofu to press out the water more effectively. Once pressed, cut the tofu into 1-inch cubes.
Make the Marinade
Mix all the tofu marinade ingredients in a small bowl. Pour the mix over the tofu cubes and let them sit for 30 minutes to soak up the flavor.
Heat the Skillet
Warm up a nonstick skillet over low-medium heat. Lay the tofu cubes in a single layer in the pan, keeping the leftover marinade.
Cook the tofu for about 1-2 minutes on each side until they’re nice and crispy remove it from the pan and set it aside on a plate.
Sauté the Veggies
In the same skillet, add your diced veggies and cook them for about 2-3 minutes until they’re just softened but still vibrant.
While the veggies are cooking, prepare the udon noodles according to the package instructions.
Thicken the Marinade
Add 1 teaspoon of cornstarch to the leftover tofu marinade and whisk it until smooth.
Take the skillet off the heat. Then, add the cooked noodles, tofu, and thickened marinade to the pan.
Gently mix everything together, letting the residual heat thicken the sauce and coat the noodles and tofu evenly.
Sprinkle with sesame seeds and/or scallions to garnish, serve it up warm, and dig in!
Recipe Notes and Expert Tips
Sometimes things go wrong, and it’s so frustrating when it happens, so take a look at my top tips and avoid any disasters!
- Pressing the Tofu: Removing excess water from the tofu is crucial for getting that perfect crispy texture. Use a tofu press if you have one (I can’t live without mine), or simply wrap the tofu in a kitchen towel and place a heavy object on top. Top Tip: Press it overnight to speed you up the next day.
- Marinating Time: The longer the tofu marinates, the more flavor it absorbs. If you can, let it marinate for at least an hour, or even better, overnight in the fridge.
- Vegetable Choices: Feel free to switch up the veggies based on what you like or have on hand. Snap peas, baby corn, or carrots would be great additions.
- Noodle Options: While udon noodles are recommended for their chewy texture, you can use rice noodles, soba noodles, or even whole wheat spaghetti in a pinch.
- Cooking Tofu: To ensure the tofu gets evenly crispy, avoid overcrowding the pan. Cook in batches if necessary.
- Veggie Texture: For a perfect stir fry, cook the veggies until they’re just tender but still slightly crunchy. This keeps their vibrant color and fresh taste.
- Sauce Thickness: After adding the cornstarch to the marinade, make sure to whisk well to avoid lumps. The sauce will thicken as it heats, coating the noodles and tofu perfectly.
- Heat Management: Stir frying is all about quick cooking over high heat. Make sure your pan is hot before adding the tofu and veggies to get that delicious, slightly charred flavor.
How to Store Tofu Vegetable Noodle Stir Fry
One of the best things about cooking is having leftovers. I love leftovers, but they need to be stored correctly so that you can enjoy them. Here’s how I store mine.
As soon as the stir fry cools, transfer it to an airtight container. Keep it in the refrigerator, where it will stay fresh for 3-4 days.
When you’re ready to enjoy it again, reheat it in a skillet over medium heat or the microwave until warmed through. Adding a splash of water or broth during reheating can help loosen the sauce’s consistency and prevent the noodles from drying out.
Recipes You Need to Try Next
If you like the sound of this stir fry, then you’re going to love these recipes, they are some of my favorites!
- Easy Broccoli and Mushroom Stir Fry
- Vegan Pasta Primavera
- The Best Vegan Chili Recipe
- Vegan Alfredo Pasta
- Easy Vegetable Casserole
Equipment
Ingredients
Tofu Ingredients:
- 1 package extra firm tofu
- ¼ cup low-sodium soy sauce
- 1 tablespoon vegan honey
- 1 tablespoon sesame oil
- ¼ cup rice wine vinegar
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
Stir Fry Ingredients:
- 1 package microwaveable udon noodles
- ½ cup pepper diced
- ½ cup broccoli diced
- ½ cup white button mushrooms diced
- ½ cup water chestnuts diced
- 1 teaspoon cornstarch
- Scallions optional toppings
Instructions
- Press out tofu for at least 30 minutes in a clean kitchen towel to remove as much water as possible and cut into 1-inch cubes.1 package extra firm tofu
- Make the marinade by adding all remaining tofu ingredients to a small bowl. Pour the marinade on the cubed tofu and allow it to sit for at least 30 minutes.¼ cup low-sodium soy sauce, 1 tablespoon vegan honey, 1 tablespoon sesame oil, ¼ cup rice wine vinegar, 2 tablespoons water, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika
- Heat a nonstick skillet on low -medium heat. Put tofu in the pan in a single layer. Be sure to keep the remaining marinade. Allow to cook and crisp for about 1 -2 minutes on each side of the cube. Remove cooked tofu and set aside on a plate.
- To the same pan, add the diced veggies. Sauté for about 2 -3 minutes or until veggies have softened.½ cup pepper, ½ cup broccoli, ½ cup white button mushrooms, ½ cup water chestnuts
- Meanwhile, cook the noodles according to the package.1 package microwaveable udon noodles
- To the remaining tofu marinade, add 1 teaspoon cornstarch and whisk.1 teaspoon cornstarch
- Remove the pan from the heat, then add in the marinade, cooked noodles, and tofu. Gently toss everything together, allowing the residual heat from the pan to cook off the cornstarch and thicken the sauce while evenly coating the noodles and tofu.
- Garnish with sesame seeds and/or scallions if desired.Scallions
- Serve warm and enjoy!
Notes
- Pressing the Tofu: Removing excess water from the tofu is crucial for getting that perfect crispy texture. Use a tofu press if you have one (I can’t live without mine), or simply wrap the tofu in a kitchen towel and place a heavy object on top. Top Tip: Press it overnight to speed you up the next day.
- Marinating Time: The longer the tofu marinates, the more flavor it absorbs. If you can, let it marinate for at least an hour, or even better, overnight in the fridge.
- Vegetable Choices: Feel free to switch up the veggies based on what you like or have on hand. Snap peas, baby corn, or carrots would be great additions.
- Noodle Options: While udon noodles are recommended for their chewy texture, you can use rice noodles, soba noodles, or even whole wheat spaghetti in a pinch.
- Cooking Tofu: To ensure the tofu gets evenly crispy, avoid overcrowding the pan. Cook in batches if necessary.
- Veggie Texture: For a perfect stir fry, cook the veggies until they’re just tender but still slightly crunchy. This keeps their vibrant color and fresh taste.
- Sauce Thickness: After adding the cornstarch to the marinade, make sure to whisk well to avoid lumps. The sauce will thicken as it heats, coating the noodles and tofu perfectly.
- Heat Management: Stir frying is all about quick cooking over high heat. Make sure your pan is hot before adding the tofu and veggies to get that delicious, slightly charred flavor.
