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.
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.
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.
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.
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
- 30-Minute Portobello Mushroom Stir-Fry
- Almond Butter Tofu Stir-Fry
- 30-Minute Tempeh Stir-Fry
- Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
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!
Tofu Noodle Stir-Fry with Spring Vegetables
- 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.
- 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.
*Nutrition information is a rough estimate calculated with tahini stir-fry sauce and without optional ingredients.