Stir-fry Tofu and Spring Vegetables

This is not your ordinary stir fry. This stir-fry uses our DELICIOUS Tahini Stir Fry Sauce and features SUPER flavorful tofu and tons of fresh vegetables. It also has lots of rice noodle that soaks up the sauce! You’ll want to go back for more (and more).

It’s also customizable based on the vegetables you have available, and only ten ingredients are needed! We’ll show you how to do it.

Vegan Noodle Stir Fry

Tofu is marinated in tamari and toasted sesame oils with red pepper flakes for flavor and heat. Tofu is packed with nutrients, including calcium, selenium, and phosphorous. It also contains iron, magnesium, and zinc.

We included a colorful mixture of vegetables to celebrate spring produce. This recipe can be used to make use of any vegetables that you may have on hand.

• Sturdy vegetables – green beans, broccoli, cauliflower, and onion.
• Delicate vegetables – bell peppers, snap peas, and snow peas; asparagus, zucchini, bok choy.

For the best texture and vibrant color, you’ll want to cook vegetables that are more robust for a longer time and those that are delicate for a shorter time.

After the tofu, vegetables, and sauce are cooked, you can add the noodles and the sauce. Mix until well-coated.

Ingredients

TOFU

• 1 (14-oz) block extra firm tofu, cut into 3/4-inch cubes
• 4 Tbsp tamari
• 1 Tbsp toasted sesame oil
• Red pepper flakes – 1/2 tsp

STIR FRY

• 3/4 cup tahini stir-fry sauce or peanut sauce (DIY or store-bought)
• We like Thai Kitchen. 4 ounces of vermicelli (thin rice noodles).
• 2 Tbsp toasted sesame oil
• Green onion, four stalks, thinly sliced
• Two cloves garlic, minced
• Eight cups of chopped vegetables* (cut in bite-sized pieces – see photo // We used 2 cups broccoli and 2 cups carrot ribbons; 2 cups baby bok-choy; 1 cup red-skinned cabbage, and 1 cup snap peas. You can also use store-bought vegetable stir-fry mix).

FOR SERVING optional

• Freshly chopped cilantro
• Green onion slices
• Sesame seeds
• Lime wedges
• Sriracha

Instructions

• TOFU In a small bowl, mix the tofu cubes, sesame seed oil, tamari, and red pepper flakes. Cover with a lid, and gently shake/toss the tofu to coat it with sauce. Set aside for a short marinating.
• SAUCE: If you are using homemade tahini sauce (or peanut butter sauce), prepare it now. If not, move on to the next step.
• NOODLES Place the noodles into a large pot or bowl and cover them with boiling water. Stir the noodles and soak them according to the package instructions. The potatoes should be soft but not mushy, as the stir-fry will continue to cook them. Two minutes was the perfect amount of time. Drain, drizzle a bit of sesame seed oil on top to prevent sticking, and set aside.
• STIR FRY: Heat a large non-stick wok over medium heat. Add the tofu and excess marinade once the wok or skillet is hot. Sautee for 8-12 minutes. Flipping each side until the liquid has been absorbed and the tofu is brown. Remove the frying pan from the heat and set it aside.
• Add the green onions and garlic minced to the pan/wok while it is still on medium heat. Sauté for 1-2 mins or until fragrant and tender. Add the broccoli or other sturdy vegetables, such as cauliflower, green beans, and onion, and saute them until they turn bright green but remain crunchy. (About 3-5 minutes). Add the remaining vegetables (baby bok choy and cabbage), carrot ribbons, and baby bok choy. Cook for another 3-5 minutes or until the vegetables are tender.
• Add the tahini sauce stir-fry or peanut sauce and the tofu cooked into the pan. Tossing the pan constantly for a few minutes will help the tofu and noodles to heat through.
• FOR SERVING: Optionally garnish with fresh cilantro (or any other hot sauce), green onion, sesame seed, lime wedges, and sriracha.
• Fresh is best. The leftovers can be stored in an airtight container for up to three days. Reheat the pieces in a skillet. It is not freezer-friendly.