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Veggie Noodle Stir Fry

From @vegan.512  on Instagram

There's lots of yummy flavors and texture going on, from the tofu that gets a bit browned and crisp to the flavorful herbs, scallions and sweet carrots.


2 to 3 servings of rice noodles (about ½ lb.)
(I recommend Tinkyada brown rice pasta)

Ingredients for the tofu
16 oz. package extra firm organic tofu
2 tsp sesame oil
1 tsp dark soy sauce or tamari

Ingredients for veggies and sauce
2 medium carrots cut very thinly
1/3 cup scallions
2 tbsp finely chopped cilantro or parsley
1/4 tsp garlic powder and ground ginger
3 tbsp soy sauce or tamari
1 tbsp rice vinegar
1.5 tbsp maple syrup
2 tsp Sambal Oelek or chili garlic sauce
2 tsp cornstarch
1/4 cup water
1/2 cup vegetable broth
2 tsp sesame oil

Cook your noodles according to package directions and rinse (be sure to not overcook them). Drizzle in a touch of sesame oil and gently toss (optional).

Meanwhile, drain the tofu very well, and crumble it into a large pan. The smaller the crumbles, the firmer/crisper they will get during cooking. Add a bit of oil and cook for 20 min on medium heat, stirring periodically. Towards the end, add around a tsp of dark soy sauce or tamari. While tofu and noodles cook, thinly slice the carrots and add them to the pan when tofu is done. Continue to cook for a couple min while you whisk up the sauce.

Add sauce to the pan, cook until it starts to thicken. While sauce is thickening, chop the scallions and herbs. Now add noodles to pan, toss, serve and top with scallions and herbs.