Sweet and Spicy Tofu Noodle Stir Fry

Makes 4 Servings

Protein-rich, full of flavor, and packed with veggies, this Asian inspired stir fry makes the perfect dinner on a spring or summer night!

Ingredients

3-4 ounces brown rice noodles

1 ½ cups sugar snap peas, cut in half

 

1 ½ cups green beans, cut in half

 

2 cups carrots, peeler strips

 

¼ cup mint, chopped

 

¼ cup basil, chopped

 

¼ cup cilantro, chopped

 

¼ cup green onions, sliced (+ extra for topping)

 

2 tablespoons agave

 

1 teaspoon Sriracha

 

 ½ - 1 teaspoon nutmeg

1 - 2 teaspoons red pepper flakes 

 

½ teaspoon salt 

½ teaspoon black pepper

 

1 pack firm tofu (14 ounces), drained and cubed

 

2 tablespoon toasted sesame oil 

 

1 teaspoon white sesame seeds, for topping

1 teaspoon black sesame seeds, for topping

 

¼ cup cashews, chopped, for topping

 

2 tablespoon olive oil

 

½ cup white onion, chopped

 

½ tablespoon garlic, minced

 

2 tablespoons white sugar

 

2 tablespoons tamari or soy sauce 

 

2 tablespoons teriyaki sauce

 

2 tablespoons fresh lime juice, or juice of 1 small lime 

Instructions

In a medium pot, cook brown rice noodles according to package directions, rinse and set aside.

In a large bowl, combine snap peas, green beans, and carrots.

 

In a separate bowl, combine mint, basil, cilantro, and green onions.

 

In a mixing bowl, combine agave, Sriracha, nutmeg, red pepper flakes, salt, and black pepper. Dump tofu into mixture, coat evenly.

 

In a large pan, heat sesame oil and add tofu. Cook on medium-high heat, shuffling tofu frequently. Once golden brown and crispy, transfer to a paper towel to absorb any excess oil. 

 

In pan with remaining sesame oil, lightly toast sesame seeds, and cashews.

 

Next, coat a pan with olive oil, add onions and garlic. Once lightly browned, add in vegetable mixture.

 

When veggies are slightly tender, coat them in sugar, soy sauce, teriyaki sauce, and lime juice. Fold in herbs, noodles, and tofu, making sure everything is thoroughly coated with sauce. Add more salt and black pepper to taste.

 

Transfer to serving bowl, and sprinkle green onions, cashews, and sesame seeds over top. Serve warm.

 

Store any leftovers in an airtight container in fridge for up to 3 days.

Notes

Nutmeg works really well with all the flavors in this recipe, especially the green beans. For those who are a bit skeptical, I'd recommend opting for just ½ teaspoon. 

For people like me who don't want things too spicy, 1 teaspoon of red pepper flakes is perfect. If you like a little more heat, go for 2 teaspoons! 

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