This vegetable stir-fry noodles satisfies you hungry stomach with full of veggies and delicious marinated tofu!
If you are thinking of cooking a noodle dish, you might want to give this recipe a try! It’s very easy, healthy and delicious that will definitely satisfy your craving for noodles 🙂 The key of this vegetable stir-fry noodles is the marinated tofu, which enhances the entire dish with its savouriness of soy sauce and the texture.
When I’m in a hurry sometimes, I just add tofu to veggies without marinating but I strongly recommend the method in this recipe as it makes the dish so much more tastier! The recipe is still very easy even with marinating tofu and you don’t need any special ingredients.
Ingredients needed
- Dry noodles (I used Blue Dragon whole wheat noodles)
- Firm tofu
- Soy sauce
- Golden Syrup
- Garlic puree
- Fresh garlic
- Ginger
- Vegetables of your choice
- Spring onion
- Chilli powder
- Soy sauce
- Tahini
- Salt and Pepper
The veggies that I used for this dish are onion, carrot, green pepper, mushrooms and cauliflower. You can use whatever vegetables you would like for this recipe!
Quick making guide
- Chop the tofu into big-ish squares and mix with the soy sauce, golden syrup and garlic puree in a bowl, leave to marinate for one hour
- When the tofu is marinated, cook in a frying pan with a bit of oil until golden brown and crispy. Transfer to a bowl and set aside.
- Now cook the dry noodles according to the instructions on the package. when it’s done, drain and set aside
- Chop the vegetables and stir fry in the same pan on a medium heat until cooked. Add the chilli powder in between
- Mix the soy sauce and tahini together in a bowl and pour over the vegetables that are still cooking in the pan and mix well, don’t turn off the heat yet
- Add the cooked marinated tofu and the spring onion, cook for about a minute, then mix in the noodles
- Season with the salt and pepper or a little bit more soy sauce
VEGETABLE STIR-FRY NOODLES WITH MARINATED TOFU
Ingredients
For marinating the tofu
- 300 g firm tofu drained
- 1 tbsp Soy sauce
- 1 tsp Golden syrup
- 1 tsp Garlic puree
For the rest
- 200 g Dry noodles I used 4 nests of Blue Dragon whole wheat noodles
- 3 cloves Fresh garlic minced
- 1 tsp Fresh ginger minced
- 1 Onion chopped
- 1 Carrot chopped
- 1/2 Green pepper chopped
- 5 Button mushrooms sliced
- 1/4 head Cauliflower chopped
- 4 stalks Spring Onion chipped into small pieces
- 1/4 tsp Chilli powder
- 2 tbsp Soy sauce
- 1 tbsp Tahini
- Salt and pepper for seasoning
Instructions
To cook the tofu
- Mix the soy sauce, golden syrup and garlic puree together to make the marinate sauce in a bowl
- Chop the tofu into 2-3cm squares and put in the sauce, leave to marinate for one hour.
- When the tofu is marinated, cook in a frying pan with a bit of oil until golden brown and crispy. Transfer to a bowl and set aside. Keep the frying pan unwashed.
To cook the rest
- Now cook the dry noodles according to the instructions on the package. when it’s done, drain and set aside.
- Using the same frying pan, heat a little amount of oil and add the garlic and ginger until fragrant.
- Add other vegetables and stir fry them until cooked. Add the chilli powder in between.
- Mix the soy sauce and tahini together in a bowl and pour over the vegetables that are still cooking in the pan and mix well, don’t turn off the heat yet.
- Add the tofu and the spring onion and cook for about a minute, then mix in the noodles. Season with the salt and pepper or a little bit more soy sauce.