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Tofu Noodle Stir-Fry with Spring Vegetables Recipe

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4.4 from 11 reviews

A vibrant and flavorful Tofu Noodle Stir-Fry featuring extra firm tofu marinated in tamari and sesame oil, tossed with vermicelli rice noodles and a medley of spring vegetables. This dish is finished with a creamy tahini stir-fry sauce and garnished with fresh cilantro, sesame seeds, and lime wedges, offering a perfect balance of savory, spicy, and fresh flavors in a quick and healthy meal.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Tofu Marinade

  • 1 (14-oz) block extra firm tofu, cut into 3/4-inch cubes
  • 4 Tbsp tamari
  • 1 Tbsp toasted sesame oil
  • 1/2 tsp red pepper flakes

Stir-Fry Sauce

  • 3/4 cup tahini stir-fry sauce (or peanut sauce)

Noodles

  • 4 ounces vermicelli (thin) rice noodles
  • 2 Tbsp toasted sesame oil

Vegetables & Aromatics

  • 4 stalks green onion, thinly sliced
  • 2 cloves garlic, minced
  • 8 cups chopped vegetables (such as broccoli, carrot ribbons, baby bok choy, cabbage, snap peas, cauliflower, green beans, onion)

Garnishes

  • Freshly chopped cilantro
  • Sliced green onion
  • Sesame seeds
  • Lime wedges
  • Sriracha or other hot sauce

Instructions

  1. Marinate Tofu: In a small mixing bowl, gently combine the cubed tofu, tamari, sesame oil, and red pepper flakes. Cover with a lid and gently shake or toss to fully coat the tofu. Set aside to briefly marinate, allowing the flavors to infuse.
  2. Prepare Sauce: If making homemade tahini stir-fry or peanut sauce, prepare it now. Otherwise, proceed to the next step using store-bought sauce.
  3. Soak Noodles: Place the vermicelli rice noodles in a large bowl or pot and cover with just-boiling water. Stir and let soak for about 2 minutes, or according to package instructions for al dente texture. Drain the noodles and drizzle with a little sesame oil to prevent sticking. Set aside.
  4. Cook Tofu: Heat a large wok or non-stick skillet over medium heat. Once hot, add the marinated tofu along with any excess marinade. Sauté for 8-12 minutes, flipping occasionally, until all sides are browned and most of the liquid has evaporated. Remove tofu from the pan and set aside.
  5. Sauté Aromatics and Vegetables: Using the same pan on medium heat, add sesame oil, sliced green onions, and minced garlic. Sauté for 1-2 minutes until fragrant and tender. Add sturdy vegetables like broccoli or cauliflower and cook until bright green and slightly tender but still crunchy, about 3-5 minutes. Then add the remaining vegetables such as carrot ribbons, baby bok choy, cabbage, and snap peas, cooking for another 3-5 minutes until tender.
  6. Combine Ingredients: Add the cooked noodles, tahini stir-fry sauce, and tofu back into the pan with the vegetables. Toss constantly using tongs or a spatula and sauté for 2-3 minutes until everything is heated through and well combined.
  7. Garnish and Serve: Transfer to serving dishes and garnish with freshly chopped cilantro, additional sliced green onions, sesame seeds, lime wedges, and a drizzle of sriracha or preferred hot sauce for extra heat.
  8. Storage: Best enjoyed fresh. Store leftovers in a sealed container in the refrigerator for 3-4 days. Reheat in a skillet until warmed through. Not suitable for freezing.

Notes

  • Use extra firm tofu to ensure it holds shape during cooking.
  • If you prefer a nut-free option, omit peanut sauce and ensure tahini sauce is prepared without nuts.
  • Adjust the vegetable variety based on seasonal availability or personal preference.
  • Vermicelli rice noodles are quick-soaking; avoid over-soaking to prevent mushiness.
  • For a spicier dish, increase red pepper flakes and add more sriracha when serving.
  • This dish is naturally gluten-free when using tamari instead of soy sauce.
  • Leftovers reheat best on the stovetop to maintain texture and flavor.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/tofu-noodle-stir-fry-with-spring-vegetables-recipe/