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Tofu and Vegetable Stir-Fried Noodles Recipe

Tofu and Vegetable Stir-Fried Noodles recipe


This dish is a yummy mix of noodles, tofu, and veggies. You cook the tofu until it's crispy, then mix it with noodles and colorful veggies. It's a fun meal that tastes really good!


200 g flat rice noodles
1 medium carrot, julienned
1 red bell pepper, thinly sliced
250 g extra-firm tofu, pressed and cubed
3 tablespoons cornstarch
4 tablespoons vegetable oil, divided
2 cloves garlic, minced
1 inch piece ginger, grated
1 fresh red chili, deseeded and finely chopped
1 teaspoon dried chili flakes
100 g bean sprouts
2 spring onions, sliced
30 ml soy sauce
15 ml lime juice
1 tablespoon brown sugar
1 tablespoon peanut butter
30 ml water
30 g roasted peanuts, crushed
1 handful fresh basil leaves, torn


Cook the rice noodles according to the package instructions, then drain and set aside.
Toss the tofu cubes in cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Fry the tofu until golden and crispy, about 5 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil, garlic, ginger, and fresh red chili. Cook for 1 minute until fragrant.
Add the carrot and bell pepper to the pan, stir-frying for 2 minutes.
In a small bowl, whisk together soy sauce, lime juice, brown sugar, peanut butter, and water to create the sauce.
Add the cooked noodles, bean sprouts, and spring onions to the pan with the vegetables. Pour the sauce over the top and toss everything to combine.
Return the crispy tofu to the pan and toss to heat through and coat with the sauce.
Serve the stir-fried noodles garnished with crushed peanuts and torn basil leaves.

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