Go Back
Noodle stir fry with brown rice noodles, tofu, vegetables, sauce, peanuts, cilantro, and lime

Noodle Stir Fry with Brown Rice Noodles, Tofu and Sauce

Noodle stir fry with brown rice noodles, tofu, vegetables, and a sweet-tangy sauce is a hearty weeknight meal with crisp toppings, golden tofu, and satisfying noodle texture. It is an easy choice when you want a flavorful stir fry with a balanced mix of textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 354
Ingredients Method Notes

Ingredients
  

Stir Fry
  • 7 oz / 200 g brown rice noodles
  • 1 14 oz package tofu
  • 1 tablespoon olive oil for sautéing
  • 3-4 cup chopped vegetables
  • 2 cloves minced garlic
Sauce
  • 1/4 cup soy sauce (or tamari for a gluten-free option)
  • 2-3 tablespoons brown sugar or honey
  • 1/4 cup water
  • 2-3 tablespoons white vinegar, to taste
  • 1 teaspoon chili paste, to taste
Serving
  • peanuts, cilantro, and lime for serving

Method
 

Preparation
  1. Combine all sauce ingredients and shake or mix until smooth.
  2. Place the rice noodles in a bowl of warm water to soak.
  3. Press tofu with paper towels to remove excess water, then cut it into cubes.
Cooking
  1. Heat a nonstick skillet over medium-high heat. Cook the tofu cubes with a little olive oil until browned. Add a small amount of sauce to help create a browned exterior, then transfer the tofu to a bowl.
  2. Using the same skillet, add the vegetables, garlic, and another small amount of oil. Stir-fry over medium-high heat until the vegetables are tender-crisp.
  3. Drain the noodles and add them to the skillet with the vegetables. Pour in about half of the sauce and stir-fry until the noodles and vegetables are well combined. Return the tofu to the pan.
Serving
  1. Top the noodle stir fry with peanuts, cilantro, and lime before serving.

Notes

The tofu needs time to crisp, so be patient while sautéing; the source notes about 15 minutes for a crispy exterior. The vegetable mix included red peppers, mushrooms, zucchini, bok choy, and pea pods, and broccoli would also work well. You may have extra sauce available for additional noodles and vegetables. The recipe uses about half of the prepared sauce, and the nutrition information in the source includes only half of the sauce.