We are sharing a well known recipe – Tofu Stir Fry Noodles! You can use any kind of vegetables you like too! This healthy tofu stir fry is a last minute meal you can cook with anything you have on hand.
The next time cooking dinner feels like a drag, make these Tofu Stir Fry Noodles. Whole grain noodles tossed with a heap of vegetables and your protein of choice in a shortcut stir fry sauce.
This noodle stir fry recipe uses anything, and the taste is everything.
It’s ready in 30 minutes (fewer if you chop your vegetables in advance), and tastes just as good as a takeaway!
By origin, stir frying is a Chinese cooking technique and has spread throughout Asia. In stir fry recipes, ingredients are added to a hot pan with a small amount of oil, then tossed until crisp-tender.
Benefits of Tofu
Tofu is made from soy bean curds and is an excellent source of protein (especially for vegans and vegetarians) – it also contains all nine essential amino acids!
It is understandable to say its a valuable plant-based source of iron and calcium. A diet that contains a variety of plant-based foods helps contribute to overall health and wellbeing, and lowers the risk of obesity, diabetes and heart disease. It can enhance your skin and hair, boost energy, and help maintain a healthy weight!
Tofu Stir Fry Noodles
- 1 396g Plain Tofu Drained and cut into 3cm Chunks
- 4 tbsp Cooking oil Of choice
- 2 tsp Sesame Oil
- 100 Grams Mangetout Trimmed
- 150 Grams Chestnut Mushrooms Sliced
- 1 Red Pepper Deseeded and sliced
- 1 200 Grams Sweetcorn Frozen or Canned
- 4 Spring Onions Trimmed and diagonally sliced
- 1 tbsp Ginger and Garlic Chopped or as paste
- 1 Red Chill Thinly sliced (adjust as desired)
- 375 Grams Fresh Rice Noodles
- 100 Grams Bean Sprouts
- 2 tbsp Dark Soy Sauce
- Fresh Small Bunch Coriander Leaves roughly chopped
- Lime Wedges To serve
- Place a large, deep non-stick frying pan or wok over a medium heat and shallow fry the cubed tofu for 4-5 minutes until golden brown on all sides.
- In the same pan, stir fry the mangetout, mushrooms, red pepper and sweetcorn over a medium high heat for 3 minutes. Add the spring onions, garlic, ginger and chili and stir-fry for 1 minute more.
- Shake the noodles and bean sprouts into the pan and cook with the vegetables and tofu for 3 minutes, tossing constantly until hot. (Use two wooden spoons to help toss and combine the ingredients.
- Add the coriander, season with soy sauce and stir in the sesame oil.
- Remove from the heat and serve hot with the lime wedges.
- Press out as much of the tofu liquid as you can. The less liquid, the crispier the tofu will be. To do this, place a stack of paper towels on a plate. Wrap the tofu block in more paper towels then place a second place on top. Add several heavy items on top to weight the tofu down (canned food is perfect). Let sit 5 to 10 minutes while you prep the rest of the recipe.
- Add the soy sauce in increments as you cook to build flavour. Food should be seasoned through the entire cooking process. Each addition changes and deepens the flavour in a unique way that will give you better results than if you add it all once.
- Save the sesame oil to drizzle on at the end to preserve its flavour. Its so robust, toasty, and nutty that a few teaspoons give the illusion that this tofu stir fry recipe is much more complicated to make that it is.