Tofu Noodle Stir Fry

5 from 2 votes

Tofu Noodle Stir Fry is a quick and easy veggie packed noodle dish. With crispy tofu and a slick sauce the whole family will love this recipe.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: asian

Keyword: tofu noodle stir fry

Servings:

Calories: 203kcal

1 tablespoon garlic minced
1 tablespoon ginger minced
2 cups snow peas
1 red capsicum (bell pepper) deseeded, cut into long thin strips
200 grams/7 oz swiss brown mushrooms thinly sliced
6 green onions top and roots trimmed, cut into small segments
450 grams/16 oz firm tofu block cut in half lengthways and then cut into small cubes, Note 2
4 cakes noodles Note 3

Sauce: add the teriyaki sauce, Chinese cooking wine, dark soy sauce and brown sugar to a glass jug and whisk to combine then set aside.
Cook tofu: place a large saute pan or wok on the stove top, turn the heat to high and add the peanut oil. Then add the tofu pieces and sprinkle the salt and pepper in. Pan fry the tofu until the edges of each pieces are browned and crispy (5-6 minutes). Once cooked use a slotted spoon to transfer the cooked tofu to a paper towel lined bowl.
Garlic and ginger: without rinsing or cleaning the pan we cooked the tofu in add the garlic and minced ginger. Stir and allow these to lightly fry for 1 minute.
Vegetables: next add the snow peas, capsicum, mushrooms and green onions to the pan. Cook these for 3-4 minutes.
Noodles: read and follow the instructions on the packet to cook the noodles. Then use a colander over the sink to drain them and discard the water.
Combine: add the cooked noodles to the pan with the cooked vegetables. Then add in the cooked tofu. Pour the sauce in over the top of the noodles, reduce the heat to medium-high and then use tongs to toss and combine. Allow the dish to fully heat through.
Serve: sprinkle the toasted sesame seeds and some thinly sliced green onions over the top of the dish for serving. Provide bowls and chopsticks.

Note 1 - Chinese cooking wine: this will be in the Asian foods section of the supermarket. But it will be labelled in English and state 'Chinese Cooking Wine' on the bottle'.
Note 2 - Tofu: the tofu does need to be 'firm tofu' in order for it to hold its shape and crisp up in the oil. Silken tofu will not achieve the same affect.
Note 3 - Noodles: you are good to use most types of noodles with this recipe. Simply read and follow the instructions written on the packet, discard the water and add them in. I use instant noodles (no seasoning) as I love how quickly they cook and like to switch it up between them and udon (my other most favorite).