This 15-minute tofu noodle stir fry is easy to make and filled with flavor from a simple vegan stir fry sauce. This meal uses convenient ingredients and is perfect for weeknight dinners!
Quick and convenient meals don't have to sacrifice flavor. That's why this tofu stir fry is one of my staple meals when I don't feel like cooking.
It's balanced, nutritious, and packed with flavor but it only takes 15 minutes to make! This recipe is similar to my tempeh stir fry recipe, but this time tofu is the start of the stir fry show.
One thing that I love about this recipe is that you can keep the ingredients on hand for a couple of months before using them. Just like my spicy peanut noodles, it's a great "just in case" meal for when you don't have dinner planned or you just need something simple.
- Quick: Ready in just 15 minutes.
- Convenient: Made with frozen veggies and pre-cooked stir fry noodles for the ultimate convenience meal.
- Flavorful: Cooked in a 6-ingredient vegetarian stir fry sauce that you'll want to use on everything.
- Nutritious: Packed with protein from tofu.
What you'll need
- Tofu: I prefer extra-firm or super firm tofu. I press the tofu if I have extra time or think ahead, but it's not necessary.
- Stir fry noodles: I use a pre-cooked noodle that is specifically labeled as "stir fry noodles" because they can be added straight to the stir fry pan. Other noodle options include lo mein, udon, soba, and even spaghetti will work in a pinch. Cook the noodles before adding to the stir fry.
- Frozen mixed vegetables: I use a blend of stir fry noodles that includes broccoli, snap peas, water chestnuts, and carrots.
- Stir fry sauce is made up of reduced sodium soy sauce, toasted sesame oil, vegetable broth, ginger, garlic, and honey. You can use maple syrup or brown sugar if needed. I recommend using fresh ginger and garlic because it adds SO much more flavor than garlic powder/ginger powder.
Step by step instructions
Start by whisking together the stir fry sauce in a small bowl. Set aside.
Heat a large skillet or wok over medium-high to high heat. This cooks the ingredients quickly so that they stay crisp instead of becoming soggy.
Drizzle neutral oil into the pan. I usually use canola oil for stir-fries because it's neutral, but sesame oil also works.
Add diced tofu and ⅓ of the stir fry sauce. Cook for 3-4 minutes, until some of the tofu edges are golden.
Add the frozen veggies. Cook another 2-3 minutes, until the veggies are thawed and vibrantly colored.
Next, add the stir fry noodles and the rest of the stir fry sauce. Cook another 1-2 minutes, until the noodles are hot. Enjoy immediately garnished with fresh green onion.
Customization and tips
- For a higher protein meal, add in ¼ cup chopped cashews or peanuts or 1 cup frozen edamame along with the frozen vegetables.
- For an extra vegetable serving, double the frozen veggie amount or add in any fresh veggies that you have on hand.
- Toppings: I love added toasted sesame seeds and torn seaweed sheets (just like in my vegan fried rice).
- Make it a spicy stir-fry by adding 1-2 teaspoons garlic chili sauce or harissa to the stir fry sauce.
- For crispier tofu, you can use baked tofu or even air-fried tofu instead of cooking tofu in the pan with the rest of the stir fry ingredients.
- If you prefer a thicker sauce that sticks to noodles (like sesame sauce or General Tso's sauce), I recommend adding a teaspoon of corn starch to the stir fry sauce before adding it to the pan. This recipe can also be made with honey garlic tofu.
I recommend using extra-firm or super-firm tofu for a stir-fry for the best texture. Firmer tofu is also less likely to fall apart while being stir-fried in the pan. Medium-firm tofu will work but may get crumbly while cooking.
Definitely! Fresh vegetables will cook more quickly than frozen because they don't need to thaw.
You do not have to press the tofu for this stir-fry unless you want firm and crispy tofu. The tofu soaks up the stir fry sauce easily without any pressing. I rarely press it because this meal is all about convenience, but if I have extra time I sometimes press the tofu for a firmer result.
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Tofu Noodle Stir Fry
Stir Fry Sauce
- ⅓ cup reduced-sodium soy sauce
- ¼ cup vegetable broth
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon minced ginger
- 3-4 cloves minced garlic
Stir Fry Ingredients
- 14 ounce block extra firm tofu firm or super firm also work
- 1 tablespoon neutral oil
- 20 ounce frozen stir fry vegetable blend see note #1
- 14 ounces cooked stir fry noodles see note #2
- ½ cup sliced green onions
- In a small bowl, whisk together the soy sauce, vegetable broth, sesame oil, honey, ginger, and garlic. Set aside.
- Dice the tofu into one-inch cubes. Heat a large skillet or wok over medium-high to high heat. Drizzle with enough oil to coat the bottom of the pan, about 1 tablespoon.
- Once hot, add the diced tofu and ⅓ of the stir fry sauce. Cook 3-4 minutes, until the tofu is golden at the edges.
- Add the frozen vegetables to the pan. Cook another 2-3 minutes, stirring frequently, until the vegetables are vibrant and warmed through.
- Add the cooked stir fry noodles and remaining stir fry sauce. Cook another 2-3 minutes, until warmed through.
- Garnish with green onions just before serving. Enjoy!
- Stir fry vegetables blends come in all sizes and usually contain broccoli, carrots, snow peas, and water chestnuts. It's okay if the bag you use is a little over/under 20 ounces. An equal amount of fresh vegetables can be used.
- Stir-fry noodles: I use a pre-cooked noodles that are specifically labeled as "stir fry noodles". You can find these in the international aisle at most grocery stores. Other noodle options: lo mein, udon, soba and even spaghetti will work in a pinch.
- For a thicker sauce, mix in one teaspoon corn starch to the stir fry sauce.
- Leftovers: For best quality, keep refrigerated in a closed container for 3-4 days.