vegan stir fry noodles

By Sarah's Vegan Kitchen · 35 min

Ingredients

Instructions

1. Drain and press the tofu, then cut it into small cubes or strips.
2. Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat.
3. Add the tofu in a single layer, season with salt and pepper, and cook 3-5 minutes until the bottom is golden brown.
4. Toss the tofu and cook about 1 more minute, then toss again. Repeat until most sides are golden. If it browns too fast or the pan smokes, lower the heat to medium.
5. Remove the tofu to a plate and keep the same pan for the stir fry.
6. Cook the noodles according to the package directions until slightly undercooked, as they will finish in the sauce. Rice noodles may only need soaking in hot water.
7. While the noodles finish, mix the sauce ingredients in a small bowl or measuring cup.
8. Heat 1 teaspoon vegetable oil in the same pan over medium-high heat. Stir-fry the onion 1-2 minutes until slightly translucent.
9. Add the broccoli and a small splash of water, cover, and steam about 3 minutes until almost tender. Add a splash more water if the pan dries out.
10. Uncover, add the sliced red pepper and julienned carrot, and stir-fry 2-3 minutes until almost tender but still a little crisp if you like.
11. Stir the sauce well, since the cornstarch settles, then pour it into the pan. Lower the heat slightly if it spatters.
12. Add the noodles and tofu, toss to coat with the sauce, and cook 1-2 minutes, stirring often, until the noodles are cooked through and the sauce thickens. If it is too dry, add 1 tablespoon water at a time.
13. Taste and adjust with more soy sauce or salt. Serve topped with scallions, toasted sesame seeds, and sriracha or chili crisp.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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