Description
A delicious plant-based meal featuring crispy crumbled tofu and tender noodles tossed in a savory-sweet sauce. Quick to prepare and packed with flavor, this vegan stir fry is perfect for weeknight dinners.
Ingredients
Scale
- 1 16 oz. package extra firm organic tofu
- 2 tsp sesame oil for cooking tofu
- 1 tsp dark soy sauce for cooking tofu
- 2 to 3 servings noodles
- 2 medium carrots, cut very thinly
- 1/3 cup scallions
- 2 tbsp finely chopped cilantro or parsley
- Sesame seeds for serving
- Chili garlic sauce or sambal oelek for serving (optional)
- Sauce
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1.5 tbsp maple syrup
- 2 tsp chili garlic sauce or sambal oelek
- 2 tsp cornstarch
- 1/4 cup water
- 1/2 cup vegetable broth
- 2 tsp sesame oil
Instructions
- Cook the Noodles
- Prepare your noodles according to the package directions, being careful not to overcook them. Once done, rinse them under cold water to stop the cooking process and prevent sticking. For extra flavor and to prevent clumping, drizzle with a small amount of sesame oil and gently toss the noodles.
- Prepare the Tofu
- Drain the tofu thoroughly by pressing out excess moisture. Crumble it into a large pan – smaller crumbles will result in crispier texture. Add 2 teaspoons of sesame oil and cook over medium heat for about 20 minutes, stirring occasionally to ensure even browning. The longer cooking time allows the tofu to develop a delicious crispy exterior.
- Season the Tofu
- When the tofu is nearly finished cooking (about 15-18 minutes in), add 1 teaspoon of dark soy sauce to the pan. This will add color and a rich umami flavor to the tofu. Continue cooking for the remaining time until the tofu is nicely browned and crispy.
- Add Vegetables
- While the tofu is cooking, thinly slice the carrots into matchsticks or use a vegetable peeler to create thin ribbons. Once the tofu is done, add the carrots to the same pan and cook for 2-3 minutes until they begin to soften but still maintain some crunch.
- Prepare and Add the Sauce
- While the carrots are cooking, whisk together all sauce ingredients in a bowl: garlic powder, ground ginger, soy sauce, rice vinegar, maple syrup, chili garlic sauce, cornstarch, water, vegetable broth, and sesame oil. Pour the sauce into the pan with the tofu and carrots. Cook for 2-3 minutes, stirring constantly, until the sauce begins to thicken and coat the ingredients.
- Combine and Serve
- Chop the scallions and herbs while the sauce is thickening. Add the cooked noodles to the pan and toss everything together until the noodles are evenly coated with sauce. Serve immediately, garnished with chopped scallions, cilantro or parsley, and a sprinkle of sesame seeds. Add additional chili garlic sauce or sambal oelek on the side for those who prefer extra heat.
Notes
- For best results, use rice noodles, udon, or soba noodles in this recipe. The tofu can be pressed beforehand for 15-30 minutes to remove excess moisture, resulting in even crispier texture. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce can be adjusted to taste – add more maple syrup for sweetness or more chili sauce for heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian-Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 380
- Sugar: 10g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg