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Tofu Vegetable Noodle Stir Fry

Posted by Yummy Gluten Free on

Rice noodles combined with tofu and a medley of veggies covered in a savoury, spicy sauce, makes for a delicious vegetarian/vegan meal. The leftovers taste great reheated, but I prefer them cold, enjoying them for lunch the next day. So yummy!

Tofu Vegetable Noodle Stir Fry

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 1/2 cup gluten free soy sauce
  • 4 tbsp brown sugar
  • 1/2 cup water
  • 4 tbsp white vinegar
  • 1 – 2 tbsp Thai chili paste, add more if you like more spice
  • 1 large broccoli crown, cut into bite size florets
  • 1 small onion, diced
  • 1 8 ounce (227 g) package button or cremini mushrooms sliced
  • 1 large red bell pepper, chopped
  • 1 8 ounce (227 g) bag of sweet peas in pods, sliced in half
  • 2 packages extra firm tofu, cubed
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 16 ounce (454g) package, flat rice noodles (pad thai style)
  • 2 tbsp fresh cilantro
  • 2 green onions sliced

Directions

  1. Prepare all of the vegetables and set aside.
  2. Prepare the sauce by mixing together soy sauce, water, brown sugar, vinegar and chili paste and set aside.
  3. Pat the tofu dry and cut into cubes.
  4. Cook the noodles according to the package directions until al dente. Drain and rinse well.
  5. In the meantime, while you are cooking the noodles, heat tbsp of oil in large pan, over medium high heat.
  6. Add the tofu and cook until it starts to brown. You will need to work in batches. Once cooked remove the tofu and set aside. About 15 minutes to cook all the tofu.
  7. To the same pan, add 1 tbsp olive oil, add the broccoli and onions, stir fry for 5 minutes. If the pan becomes too dry and a couple tbsp of water.
  8. Add the remaining vegetables and garlic to the same pan and stir fry for an additional 5 minutes, or until tender crisp.
  9. Add the sauce and tofu and combine well.
  10. Add the noodles gradually to the pot, incorporating all the noodles before adding more.
  11. Serve immediately topped with cilantro and green onions.

    Recipe Notes
  • I like to use the Blue Dragon chili paste.
  • Use a 4-5 mm rice noodle.
  • I strongly recommend cutting all of the vegetables before you start cooking.
  • Rinsing the noodles helps to reduce their stickiness, making them easier to work with.
  • Be sure to stir your noodles often while they cook as they can stick together during cooking.

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