Tofu Noodle Stir-Fry with Spring Vegetables

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Big bowl of our vegan stir fry with spring vegetables and tofu

We have a new stir-fry for you, and it’s not just any stir-fry. It puts our DELICIOUS Tahini Stir-Fry Sauce to use and has SUPER flavorful tofu, tons of fresh veggies, and lots of rice noodles that soak up all the saucy goodness! It’s downright addictive and you’ll be going back for seconds (and thirds).

Plus, it’s customizable depending on what veggies you have on hand and requires just 10 ingredients! Let us show you how it’s done.

Tofu, green onions, vegetables, stir fry sauce, garlic, rice noodles, chili flakes, sesame oil, and tamari

Vegan Noodle Stir-Fry

This stir-fry starts with marinating tofu in tamari, toasted sesame oil, and red pepper flakes to infuse it with flavor and heat. The tofu packs a punch of nutrients including protein, calcium, selenium, phosphorous, iron, magnesium, zinc, and other vitamins and minerals.

*Note: You can learn about stir frying and its origins here.

Marinating cubed tofu in tamari, toasted sesame oil, and red pepper flakes

To celebrate spring produce, we included a colorful mix of vegetables. This recipe is versatile and a great way to use up almost any fresh vegetables you have around, including the following:

  • Sturdy vegetables – broccoli, cauliflower, onion, green beans, sliced carrots, radish
  • Delicate vegetables – carrot ribbons, cabbage, bok choy, kale, spinach, chard, bell pepper, snap peas, snow peas, asparagus, zucchini

You’ll want to cook sturdy vegetables for longer and delicate ones for less time for best texture and vibrancy.

Sautéing fresh broccoli, cabbage, carrots, peas, and greens

With the tofu and vegetables cooked, all that’s left to do is stir in the noodles and sauce and mix until warm and well coated.

Pouring tahini stir fry sauce over noodles and veggies

We hope you LOVE this vegan stir-fry! It’s:

Fresh
Veggie-packed
Savory
Gingery
Light yet satisfying
& SO delicious!

It’s a weeknight-friendly entrée, especially if preparing the sauce and chopping the veggies in advance or using store-bought. It’s hearty enough as a standalone meal but would also pair well with our Crispy Shallot Spring Rolls with Seared Tofu, Collard Green Spring Rolls, or Crunchy Kale Salad with Spicy Cashew Sesame Dressing.

More Stir-Fry Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Chopsticks holding a bite of vegan noodle stir fry

Tofu Noodle Stir-Fry with Spring Vegetables

A colorful, flavorful, veggie and noodle stir-fry perfect for spring and beyond! Gluten-free, plant-based, and protein-packed. Versatile and just 10 ingredients required!
Author Minimalist Baker
Print
Bowl of vegan noodle stir fry with tofu
5 from 8 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 (Servings)
Course Entree
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

TOFU

  • 1 (14-oz) block extra firm tofu, cut into 3/4-inch cubes
  • 4 Tbsp tamari
  • 1 Tbsp toasted sesame oil
  • 1/2 tsp red pepper flakes

STIR FRY

  • 3/4 cup tahini stir-fry sauce or peanut sauce (DIY or store-bought)
  • 4 ounces vermicelli (thin) rice noodles (we like Thai Kitchen)
  • 2 Tbsp toasted sesame oil
  • 4 stalks green onion, thinly sliced
  • 2 cloves garlic, minced
  • 8 cups chopped vegetables* (cut into bite-sized pieces — see photo // we used 2 cups broccoli, 2 cups carrot ribbons, 2 cups baby bok choy, 1 cup red cabbage, and 1 cup snap peas // can also use a store-bought stir fry vegetable mix)

FOR SERVING optional

  • Freshly chopped cilantro
  • Sliced green onion
  • Sesame seeds
  • Lime wedges
  • Sriracha (or other hot sauce)

Instructions

  • TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate.
  • SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time. Otherwise, skip to the next step.
  • NOODLES: Place the noodles in a large bowl or pot and cover with just boiling water. Stir and let soak according to the package instructions (or for slightly less time). They should be tender but not mushy as they will continue cooking in the stir-fry. We found 2 minutes to be perfect. Drain, drizzle with a little bit of sesame oil to prevent sticking, and set aside.
  • STIR-FRY: Heat a large wok or non-stick skillet over medium heat. Once hot, add the tofu along with the excess marinade. Sauté for about 8-12 minutes, flipping until each side is browned and the liquid is absorbed. Remove from the pan and set aside.
  • With the pan/wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for ~1-2 minutes or until tender and fragrant. Add in the broccoli (or other sturdy vegetables such as onion, cauliflower, or green beans) and sauté until bright green and slightly tender but still crunchy (~3-5 minutes). Mix in the rest of the vegetables (carrot ribbons, baby bok choy, cabbage, and snap peas), and cook for 3-5 more minutes or until tender.
  • Add the cooked noodles, tahini stir-fry sauce or peanut sauce, and cooked tofu into the pan. Sauté for a couple minutes, tossing constantly (tongs can be helpful) until the noodles and tofu are heated through and the sauce and vegetables are evenly dispersed.
  • FOR SERVING: Optionally, garnish with fresh cilantro, green onion, sesame seeds, lime wedges, and sriracha (or other hot sauce).
  • Best when fresh. Leftovers will keep covered in a sealed container up to 3-4 days. Reheat in a skillet until warmed. Not freezer friendly.

Video

Notes

*Other vegetable ideas: thinly sliced onion, chopped cauliflower, chopped green beans, sliced bell peppers, sliced green cabbage, chopped snow peas, thinly sliced radishes, chopped asparagus.
*Nutrition information is a rough estimate calculated with tahini stir-fry sauce and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 450 Carbohydrates: 32.2 g Protein: 22.7 g Fat: 29.1 g Saturated Fat: 4.5 g Polyunsaturated Fat: 8.1 g Monounsaturated Fat: 6.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1595 mg Potassium: 693 mg Fiber: 6.8 g Sugar: 11.6 g Vitamin A: 4030 IU Vitamin C: 80.5 mg Calcium: 455 mg Iron: 6.3 mg

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  1. Erika says

    This recipe is amazing, I can use veggies I have on hand and the result is super tasty.
    I love your recipes, I mainly cook from your website and I was never disappointed. Please never stop posting.

  2. Natalie says

    Another hit! Super SUPER delicious and so much flavour!

    I want to give you a huge THANK YOU. A year or so ago, my goal was to introduce a few vegan meals into our meal routine. Thanks to your awesome recipes, we are now eating vegan about 3-4 days a week. And because your recipes have been such a hit, we are more open-minded in our meal picks. We try vegan restaurants when we order in, or choose vegan options when they’re available. I am super proud of myself, my hubby and son for embracing vegan (my kid LOVES tofu! Who knew???) but I could not have done it without your recipes. THANK YOU.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you and your family have been enjoying our recipes, Natalie! Thanks so much for sharing! xo

  3. Amanda says

    This is a great formula for stirfry! Love all the ideas of veggies to mix and match. I had some green beans to use up, so I used 100% green beans, and served it over white rice, since I was out of rice noodles. 10/10 will make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Amanda! Love your modifications too. Thanks so much for sharing! xo

  4. Ellen says

    I’m looking forward to trying this. I generally use a carbon steel frying pan that is not totally non-stick. Do you recommend adding oil to the frying pan before frying the tofu or do you think the oil in the marinade would be sufficient?

  5. Jodi says

    Very easy with a roommate to help make the sauce while I did the veggies! And soooo good with extra lime squeezed on top. We did broccolini, carrots, radish, and snap peas with black rice noodles! Only suggestion is chopped nuts on top, we had roasted hazelnuts on hand. I’d also suggest fresh mint or basil on top as well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jodi! Love your additions too. Thanks for sharing! xo

  6. Blair Vaughn-Gruler says

    Made this tonight almost exactly as written, except I added a big tablespoon of almond butter to the sauce, doubled all the garlic and ginger and used wider rice noodles. It came together perfectly and so delicious! And I have enough for lunch tomorrow! Thank you!

  7. Jennifer Lucas says

    This was flat out amazing. I love it when a recipe pops into my inbox and I have most of the ingredients on hand. Absolutely delicious. Can easily make the tahini sauce ahead of time to save time, could also buy prechopped veggies to save even more time, then it would be a super quick meal along with delicious! We didn’t have bok choy or peas so just used more broccoli and carrots and added some spinach. Used red onion in place of green onion.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jennifer! Thanks so much for the lovely review and for sharing which veggies you used! xo

  8. Heather Bahora says

    Delish! I love meals where I can use up veggies I have on hand. I put broccoli, yellow bell pepper, carrots and edamame in this stir fry tonight. I have a picky eater who doesn’t like peanut sauces and this tahini sauce was spot on! Full of flavor in under 30 mins!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that, Heather! We’re so glad you enjoyed this one. Thanks so much for sharing! xo

  9. Jessie Velasquez says

    This looks wonderful but have a question regarding the tofu. Do you need to press the water out first before cutting into cubes and marinating?

    Thanks,

    Jessie

  10. Andy says

    Perfect – This will be dinner tonight! I can tell It will taste amazing. Thank you for all of your genius recipes!