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Easy Vegan Spicy Garlic Crispy Tofu Noodles

Get the best tofu marinade & crispy tofu for this easy vegan Spicy Garlic Noodle Stir Fry. Your new favorite quick meal!
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Servings: 1
Course: Main Course, Pasta, Skillet Meals
Cuisine: Asian, Chinese, Korean, Thai, Vietnamese
Calories: 450550
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 block extra-firm or super-firm tofu (14-16 ounce), pressed and cut into ¾-inch cubes
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon cornstarch (or arrowroot powder)
  • 2 tablespoons neutral cooking oil (e.g., avocado, canola, grapeseed), divided
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup (or brown sugar or honey)
  • 1 tablespoon toasted sesame oil
  • 1-2 teaspoons sriracha or chili garlic sauce (adjust to your spice preference)
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon cornstarch (mixed with 1 tablespoon cold water to make a slurry)
  • 8 ounces stir-fry noodles (lo mein, ramen, udon, or your choice), cooked according to package directions
  • 1 tablespoon neutral cooking oil
  • 1 medium red onion thinly sliced
  • 2 bell peppers (any color), cored, seeded, and thinly sliced
  • 1 large head broccoli cut into small florets (about 3 cups)
  • 2 medium carrots peeled and julienned or thinly sliced diagonally
  • Optional additions 1 cup snap peas, 1 cup sliced mushrooms (cremini or shiitake), baby corn, water chestnuts
  • sesame seeds
  • sliced green onions
  • fresh cilantro leaves

Method
 

  1. Gently toss the tofu cubes with 1 tablespoon of soy sauce in a medium bowl. Then, sprinkle with 1 tablespoon of cornstarch and toss again until lightly coated.
  2. Heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over medium-high heat. Once shimmering, add the tofu cubes in a single layer, working in batches if necessary to avoid overcrowding.
  3. Cook for 3-5 minutes per side until golden brown and crispy. Remove the tofu from the skillet and set aside on a plate.
  4. Add the sliced red onion and julienned carrots. Stir-fry for 2-3 minutes until slightly softened.
  5. Add the broccoli florets and bell pepper slices. Stir-fry for another 3-4 minutes until tender-crisp, vibrant in color with a slight bite. (If using other vegetables like mushrooms or snap peas, add them with the broccoli and peppers).
  6. Add the cooked noodles and the reserved crispy tofu to the skillet. Toss everything together gently but thoroughly to coat with the sauce. Cook for another 1-2 minutes, allowing the noodles and tofu to heat through and absorb the sauce.
  7. Garnish with sesame seeds, sliced green onions, and fresh cilantro, if desired. Serve immediately and enjoy!

Nutrition

Calories: 450550kcal

Notes

Ingredient Swap: I often swap out the bell peppers for whatever colorful veggies I have on hand, like sliced zucchini or snap peas.
Just remember that softer veggies cook faster, so I usually add them

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