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DELISH Tofu Noodle Stir Fry (gluten-free)

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This DELISH Tofu Noodle Stir Fry is one of my go-to plant-based recipes for an easy weeknight dinner idea. It is so easy to make, packed with flavor and always hits the spot when we are craving some Asian-inspired noodles.

  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Total Time: 55 mins

Yield: Serves 4

Ingredients

Scale
  • 8 ounces gluten-free noodles
  • 1 block extra firm tofu, drained and pressed for 30 minutes
  • 2 tablespoons tapioca flour
  • 2 tablespoons olive oil
  • 1/2 cup coconut aminos
  • 3 tablespoon sesame oil
  • 2 tablespoon maple syrup
  • 2 tablespoon rice vinegar
  • 1 teaspoon seame seeds
  • 1 teaspoon garlic powder
  • 4 cloves garlic
  • 1 teaspoon ginger powder
  • 1 carrot, shredded
  • 1/2 onion, diced
  • 1/4 cup green onions, chopped

Instructions

  1. Start by bringing a large pot of water to a boil. Add the gluten-free noodles and cook them until they are al dente—this is crucial, as the noodles will finish cooking in the sauce later. Once done, drain and rinse them with cold water to stop the cooking process and prevent sticking. Set them aside while you prepare the rest of the dish.
  2. While your noodles cook, cube the extra-firm tofu and toss the pieces in tapioca flour. This step is essential to achieving that crispy exterior on the tofu.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu cubes and cook them until they’re browned and crispy on all sides, turning occasionally to ensure even cooking.
  4. While the tofu is cooking, it’s time to prepare the sauce. In a small bowl, mix together coconut aminos, sesame oil, maple syrup, rice vinegar, sesame seeds, minced garlic, garlic powder, and ginger powder. Stir well to combine all the flavors.
  5. Once the tofu is crispy, pour half of the sauce over the tofu in the skillet. Toss the tofu until it absorbs all the sauce and starts to caramelize. The sauce will reduce slightly, coating the tofu with a sticky, flavorful glaze. Transfer the tofu to a bowl and set it aside, leaving the skillet for the veggies.
  6. In the same skillet, heat the remaining tablespoon of olive oil. Add the shredded carrot and diced onion to the pan. Cook the vegetables over medium-high heat for about 5 minutes, tossing occasionally until they are slightly charred and tender.
  7. Once the veggies are cooked, add the cooked noodles and the remaining stir-fry sauce to the skillet. Toss everything together, ensuring that the noodles are evenly coated with the sauce. Continue cooking for a few more minutes, letting the noodles soak up the flavor and finish cooking in the sauce.
  8. Finally, return the crispy tofu to the skillet and toss it with the noodles and vegetables. Allow everything to heat through, ensuring the tofu absorbs some of the remaining sauce. The dish is now ready to serve!
  9. Transfer the stir-fry to plates and garnish with chopped green onions and a sprinkle of sesame seeds for added texture and a fresh finish.

Notes

*Store leftovers in fridge for 5 days. 

  • Author: Rachel

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