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Vegetable Noodle Stir Fry

This vegetable noodle stir fry has crispy pan fried tofu, sauteed vegetables like broccoli and asparagus, and perfectly cooked rice noodles. It's vegan, gluten free and easy to make!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Claire Cary

Ingredients
 

Tofu

Veggies/Noodles

Instructions

  • Bring a large pot of water to a boil and cook noodles according to package instructions.
  • Remove the tofu from the package and drain off excess liquid. Wrap in a towel and place a heavy object on top. Press for 10 minutes.
  • Remove from the towel and chop into 1 inch cubes.
  • Add the oil to a skillet and once hot, add in the tofu, keeping each piece away from each other to really help it crisp up. Cook on each side for about 3 minutes or until brown and crispy.
  • Whisk together the soy sauce and sriracha, pour on top of the tofu and let simmer over low heat to let the flavors absorb.
  • Meanwhile, add the garlic, ginger and olive oil to another pan and saute until the garlic is golden brown.
  • Add the chopped broccoli, edamame, asparagus and vegetable broth and cover. Let simmer for 5-7 minutes or until broccoli is fork tender, but not fully cooked.
  • Add in all remaining ingredients (aside from the scallions) and the cooked noodles. Simmer for 5 minutes to allow the noodles and veggies to absorb the flavors.
  • Combine with the tofu and scallions. Garnish with chopped cilantro, red pepper flakes and sesame seeds.

Notes

You can use virtually any vegetables you like. I wanted to keep it green, but cauliflower, cabbage, bell peppers, bean sprouts are all delicious.
You can swap the tahini for peanut butter for a different flavor profile.

Nutrition

Serving: 1bowl | Calories: 507kcal | Carbohydrates: 61g | Protein: 20g | Fat: 22g | Fiber: 10g
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Keyword: stir fry, vegetable noodle stir fry, vegetable stir fry