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:

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
Bowl of vegan noodle stir fry with tofu
4.97 from 30 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 (Servings)
Course Entrée
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



  • 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


  • 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)


  • 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.



*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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My Rating:

  1. Emily says

    Wow, wow, wow! Another amazing recipe from Minimalist Baker. This recipe is easy; even with prepping the tahini stir fry sauce on the spot, and so versatile, you really can use whatever veggies you have on hand! Thanks for sharing and I can’t wait to make it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad to hear you enjoyed this recipe and will be making it again. Thank you for the lovely review, Emily! xo

  2. Nicole Madsen says

    So good! The purple cabbage turned my noodles purple haha. Maybe I’d use green cabbage next time. Delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Nothing wrong with that! Thanks so much for sharing, Nicole! So glad you enjoyed. xo

  3. Meri Schroeder says

    Very good stir fry – I LOVE all of the vegetables. I was trying to use up some various ingredients in my fridge, so used snap peas, broccoli, carrots, celery and frozen corn to round out the 8 cups. The tahini sauce is wonderful. I also used two bricks of ramen noodles. I ended up baking my tofu – just a little easier that way for me. Next time I’d like to marinate it for an hour to help with flavoring. Overall this is just a wonderful recipe.

  4. Kari Collins says

    Will this still taste good without the sesame oil? Everything else looks great, but I am afraid if I leave out the sesame oil, it will lack flavor. What do you think? We are oil free…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kari, sesame oil does add a lot of flavor! You could also try tasting it and flavoring to your preferences, adding sriracha for heat, tamari for overall saltiness, and maybe some sesame seeds!

      • Kari says

        I made this last night without the sesame oil and we all loved it! I’m
        sure the sesame oil adds a lot of flavor but it’s also good without it. I used udon noodles, a ton of vegetables, and poured the tahini sauce over the top. I used sriracha instead of the chili paste and it was a definite winner! Thank you for your quick response and for such great recipes that are easily adapted . I was just looking for a way to use baby bok choy that my family would all like.

  5. Lauren Boos says

    Love this recipe! Followed it exactly and turned out beautifully. It’s filling and has great flavour. Thank you MB!

  6. RLem says

    I made the homemade Tahini sauce (with almond butter and soya which I had on hand) and soya for Tamari (again on) hand. Everyone liked it and gobbled it up. Will add this to my tofu recipe roster.

  7. Steph says

    Absolutely one of my favorite recipes! I like to used pressed tofu and I always make the tahini sauce, it’s so delicious. I have used a variety of veggies and top with chopped peanuts or cashews. It freezes really well so I make a huge batch and then have many great lunches on hand. Highly recommend!

  8. Cami says

    This is, without a doubt, my all time favorite recipe. I make it with red cabbage, broccoli, and carrots. I used to make it with bok choy but I could never get the texture quite right. I do the tahini stir fry sauce but I use sunflower butter instead of tahini because it’s less expensive at our local store and it doesn’t taste noticeably different. We usually make a 1.5 batch (but at the request of my partner I double the noodles to 8 oz).

    I prefer pressing the tofu for quite awhile, usually 20-30 min beforehand, otherwise I found it falls apart really easily in the stir fry. I also tend to cook it for longer, because I found I really like the texture when it’s been on the stove for more like 20 minutes. This definitely makes it take longer, but it’s worth it in my opinion.

    My only problem with the recipe is that I no longer feel fully fulfilled by the other recipes I make. I want more flavor-heavy veggie-packed recipes! All jokes aside, thank you so much MB, this recipe is absolutely amazing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO glad you enjoy this recipe, Cami! Thank you so much for the lovely review and for sharing your modifications! xo

  9. Stacy says

    We made this tonight, and it was superb! The sesame oil, the stir fry sauce, and the bright, crisp veggies make this dish a delight of taste, sight, and texture. Looking forward to the leftovers!

  10. Bailey says

    This is one of my favorite Minimalist Baker recipes, so delicious and I absolutely love that it uses more than 8 cups of veggies! I’ve made it so many times now. Five Stars for sure!

  11. Julie Stauffer says

    Delicious!! The whole family loved it. I added 2 T more chili garlic sauce as we like it with a kick.

  12. Adrienne says

    This was absolutely delicious! It’s hard to get my boyfriend to eat tofu and he loved this! Will definitely become a staple in our household. Thank you for sharing :)

  13. Cami says

    How long do you think this will stay good for? I’m trying to see if I can make a double batch and use it for multiple meals throughout the week.

    Alternatively, would it work to make all of the veggies and tofu, and make the noodles as needed throughout the week?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cami! In the recipe we suggest keeping this dish in the refrigerator for a max of 4 days – it may keep longer but for the best texture and flavor 4 days should be the limit. Perhaps if you make all the different components and keep the sauce separate it could keep it fresher! Hope this helps!

  14. Alicia says

    This was absolutely delicious! So much flavor, loved the sesame tahini sauce. The squirt of lime before eating was perfection. I’ll definitely be making this again!

    • Angela Pease says

      This dish is so crave worthy. After making it I immediately starting dreaming of when we could have it again. It is flexible to use the veggies you love and have available.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Aw, yay! We’re so glad you enjoyed it, Angela. Thank you for the lovely review! xo

  15. Diana says

    My stir-fry game really needed some improvement, and this recipe did just that, and more. I love how versatile it is. I usually make this with the Peanut Sauce and I add in whatever veggies I have on hand. Flavor-bomb!

  16. Patricia says

    Another great, relatively easy, healthy and tasty recipe. Loved the tahini sauce and the way the tofu cooked, so easy and yummy. I used broccoli, bell pepper, cabbage, carrots and snow peas and brown rice noodles. Will be a regular meal in our household from now on. This is by far my favourite blog, I love all your recipes. Thanks again

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We LOVE to see you enjoying so many new recipes, Patricia! Thanks for the lovely review! xo

  17. Jessica says

    Thank you so much for all of your recipes! We love them so much! We started eating more plant based in January and my body now craves all the veggies. You are my go to food blog cause your recipes are the tastiest!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love to hear this! Thanks for the sweet review, Jessica. So glad you’re enjoying! xo

  18. Kristina says

    This recipe is amazing! The flavors are so good and the fresh lime squeezed on top is perfect. The whole family loved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoy it, Kristina. Thanks for the lovely review! xo

  19. 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.

  20. 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

  21. 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

  22. 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?

  23. 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

  24. 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!

  25. 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

  26. 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

  27. 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?



  28. Andy says

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