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!
Provided by Minimalist Baker
Categories Entree
Time 50m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 450 kcal, Carbohydrate 32.2 g, Protein 22.7 g, Fat 29.1 g, SaturatedFat 4.5 g, Sodium 1595 mg, Fiber 6.8 g, Sugar 11.6 g, UnsaturatedFat 14.8 g
STIR-FRIED HO FAN OR HO FUN (FLAT RICE NOODLES)
Stir-Fried Ho Fun or Ho Fan is a savoury noodle dish that's distinct for its is the use of thick, flat noodles-usually around 3/4 to 1" thick that are called 'ho fun' or 'ho fan'. These are cooked with some tofu and veggies.
Provided by Jeeca
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat a large pan or wok. Once hot, add in some oil. Pan fry the tofu strips until lightly golden brown, around 3-4 minutes. Move the tofu to the side of the pan.
- Add in more oil and sauté the bell peppers and mushroomsms (or other veggies/mushrooms you're using) until cooked through. Move them to the side of the pan as well. Add in the onion and sauté until translucent. Mix everything together and season with some soy sauce.
- Add in the rice noodles and season with soy sauce, stir-fry/vegetarian oyster sauce, and dark soy sauce. Carefully mix everything together and leave to cook for a few more minutes. Add in the chives and beansprouts (if using). Mix. Adjust according to desired taste. Turn off heat.
- Serve and enjoy while hot!
Nutrition Facts : Calories 186 kcal, Carbohydrate 3 g, Protein 3 g, Fat 19 g, SaturatedFat 1 g, TransFat 1 g, Sodium 922 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
SINGAPORE NOODLES WITH TOFU
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes. Drain and rinse under cold water; set aside.
- Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes. Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt. Add 1 more tablespoon vegetable oil, the scallions, celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute. Transfer the tofu and vegetables to a bowl.
- Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet. Add the drained noodles and cook, tossing, until they turn yellow, 1 to 2 minutes. Add the tofu mixture, soy sauce and chicken broth and cook, tossing, until most of the liquid evaporates, 1 to 2 minutes. Stir in the lime juice and season with salt. Top each serving with the bean sprouts and serve with lime wedges.
SESAME NOODLES WITH TOFU
Give tofu a go with this low-fat, filling recipe with an Asian influence
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 7m
Number Of Ingredients 8
Steps:
- Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
- Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
- Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.
Nutrition Facts : Calories 531 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.35 milligram of sodium
STIR-FRIED NOODLES WITH TOFU
Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce. This healthy vegetarian dinner for two is ready in just 30 minutes
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
- Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
- Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.
Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
NOODLES WITH STIR-FRIED TOFU AND BROCCOLI
Make and share this Noodles With Stir-Fried Tofu and Broccoli recipe from Food.com.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut tofu into 1/2 inch thick slices.
- Dry by blotting between layers of paper towels or, preferably, clean tea towels.
- Cut blotted tofu into 1/2 inch dice.
- Cook noodles according to package directions and drain.
- Heat oil in a wok or extra large skillet.
- With heat on medium high, stir fry tofu until golden on most sides.
- Remove from pan.
- Combine broccoli with 1/4 cup of water in the pan.
- Cover and steam until tender crisp.
- Add tofu, cooked noodles and stir fry sauce to pan.
- Toss gently until well coated.
- Cook until heated through.
Nutrition Facts : Calories 336.4, Fat 9.6, SaturatedFat 1.4, Sodium 1374.8, Carbohydrate 47.6, Fiber 3.5, Sugar 1.9, Protein 16.2
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