Asian-Style Stir-Fried Noodles with Crispy Tofu
These Asian-style noodles are tossed in a savory sauce with pan-seared tofu and colorful vegetables. The noodles absorb the rich soy and garlic flavors while the tofu becomes golden and slightly crispy. Finished with lime, herbs, and crunchy peanuts, this dish is fresh, flavorful, and easy for beginner cooks to make.
- Total time
- 30 min
- Servings
- 3
- Calories
- 460
- Protein
- 20g
Ingredients
- 8 oz Asian wheat noodles or ramen-style noodles
- 14 oz firm tofu
- 1 tbsp soy sauce
- 1 tbsp olive oil or neutral oil
- 1 red bell pepper (thinly sliced)
- 1 small carrot (thinly sliced or julienned)
- 1 cup bean sprouts
- 2 green onions (chopped)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 2 cloves garlic (minced)
- 1 ½ teaspoon grated ginger (optional)
- 1 ¼ cup chopped peanuts
- 1 ¼ cup chopped cilantro
- 1 lime (cut into wedges)
Instructions
- 1
Fill a medium pot with about 4 cups of water.
- 2
Place the pot on the stove and turn the heat to high.
- 3
Wait until the water starts boiling rapidly.
- 4
Add the noodles to the boiling water.
- 5
Cook the noodles according to the package instructions, usually 3–5 minutes.
- 6
Stir once so the noodles do not stick together.
- 7
When the noodles are tender, pour them into a strainer and drain the water.
- 8
Rinse the noodles briefly with warm water to stop the cooking.
- 9
Set the noodles aside.
- 10
Remove the tofu from its package.
- 11
Place the tofu on a plate and gently press it with a paper towel to remove excess water.
- 12
Cut the tofu into small cubes about 1 inch wide.
- 13
Place a large skillet or wok on the stove.
- 14
Turn the stove to medium-high heat.
- 15
Add 1 tablespoon oil to the pan.
- 16
Carefully add the tofu cubes to the pan.
- 17
Cook the tofu for 4–5 minutes, turning occasionally.
- 18
Continue cooking until the tofu becomes golden brown on several sides.
- 19
Drizzle 1 tablespoon soy sauce over the tofu and stir gently.
- 20
Remove the tofu from the pan and set it aside.
- 21
Using the same pan, keep the stove on medium-high heat.
- 22
Add the sliced bell pepper and carrots to the pan.
- 23
Stir and cook the vegetables for 2–3 minutes.
- 24
Add the bean sprouts and cook for another 1 minute.
- 25
In a small bowl, combine soy sauce, sesame oil, brown sugar, rice vinegar, garlic, and ginger.
- 26
Stir the mixture until the sugar dissolves.
- 27
Add the cooked noodles into the pan with the vegetables.
- 28
Return the cooked tofu to the pan.
- 29
Pour the sauce over the noodles.
- 30
Use tongs or a spoon to toss everything together.
- 31
Cook for 2–3 minutes, stirring frequently so the noodles absorb the sauce.
- 32
Turn the stove off.
- 33
Sprinkle the chopped green onions, cilantro, and peanuts over the noodles.
- 34
Squeeze a little fresh lime juice over the top for brightness.
- 35
Toss once more gently.
- 36
Divide the noodles into bowls.
- 37
Add extra lime wedges or peanuts if desired.
- 38
Serve warm.
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