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- 14 oz firm tofu - 8 oz rice noodles - 1 cup broccoli florets - 1 cup bell peppers (mixed colors), sliced - 1 cup carrots, julienned - 1 cup snap peas - 2 green onions, chopped - 2 cloves garlic, minced - 1 inch ginger, grated - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons vegetable oil - Salt and pepper to taste - Optional: sesame seeds for garnish

Easy Vegetable Stir-Fry with Tofu and Noodles

Discover the vibrant and nutritious Colorful Tofu & Noodle Stir-Fry, a dish brimming with fresh vegetables and protein-packed tofu. This recipe is perfect for quick weeknight dinners or meal prep, accommodating vegan, vegetarian, and gluten-free diets. Enjoy a delightful fusion of flavors while easily incorporating various nutrients into your meals. With colorful ingredients and customizable flavor profiles, this stir-fry is both delicious and health-conscious. Perfect for any occasion!
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Ingredients
  

1 block (14 oz) firm tofu, drained and cut into evenly sized cubes

8 oz rice noodles (or your choice of noodles)

2 tablespoons vegetable oil, divided

1 cup broccoli florets, blanched

1 bell pepper (any color), thinly sliced

1 large carrot, julienned or thinly sliced

1 cup snap peas, trimmed

3 green onions, finely chopped (stems and greens separated)

3 cloves garlic, minced

1-inch piece of fresh ginger, minced

3 tablespoons soy sauce (low sodium recommended)

2 tablespoons oyster sauce (or hoisin sauce for a vegetarian option)

1 tablespoon sesame oil

1 teaspoon red pepper flakes (optional, for heat)

Sesame seeds for garnish

Instructions
 

Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside in a bowl.

    Cook the Tofu: In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Gently add the cubed tofu to the hot oil, allowing it to sear without crowding the pan. Cook for about 5-7 minutes, turning occasionally, until all sides are golden brown. Once browned, remove the tofu from the skillet and place it on a paper towel to absorb excess oil; set it aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, sautéing for about 30 seconds until aromatic. Next, add the blanched broccoli, sliced bell pepper, julienned carrot, and snap peas. Stir-fry the vegetables for approximately 5-6 minutes until they are vibrant in color and crisp-tender.

        Combine Everything: Return the browned tofu back into the skillet along with the cooked noodles. Pour in the soy sauce, oyster sauce (or hoisin), sesame oil, and red pepper flakes if desired. Toss everything gently but thoroughly to coat the noodles and vegetables with the sauce, cooking for an additional 2-3 minutes until heated through.

          Garnish and Serve: Remove the skillet from heat and stir in the especially the green onions, adding the white parts first for a bit of intensity followed by the green tops for freshness. Serve the stir-fry hot, garnished with sesame seeds to add a delightful crunch.

            Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings

              Presentation Tips: Serve in deep bowls to keep the noodles and vegetables contained, and sprinkle extra sesame seeds and chopped green onions on top for a beautiful finish.