Tofu and Vegetable Stir-Fry with Noodles

6 May

There’s nothing I like better than a good noodle dish, and this one’s a winner! It didn’t come out of a recipe book, but is the result of (a profuse amount of) trial and error. You really have to practice a few times before you come up with a good product. I remember the first time I made a stir-fry, and how everyone was kind of quiet because they didn’t really have anything good to say. Ha! Well, practice makes perfect, and a detailed recipe is also helpful. I hope the recipe below is easy to follow and helps you make a great dish on your first shot!

The overall idea is pretty simple. You make a basic stir-fry on the side, cook some pre-packaged noodles, and then mix the two together. Simple, easy, and delicious. Best of all, you can load that stir-fry with fresh vegetables such as broccoli, carrots, celery, and bok choy- a recipe for health success. This is my second stir-fry post. In my previous one, I served brown rice as a side, which is admittedly more healthy than noodles. However, if you are craving some Chinese takeout then this recipe is a very healthy alternative. The flavorful mix of sauces you cook your vegetables in means you don’t have to sacrifice good taste either!

Tofu and Vegetable Stir-Fry with Noodles
Olive oil
Cumin seeds
1/2 onion, chopped
2 cups broccoli heads
1 cup broccoli stalks, chopped
2 carrots, sliced oblong
1 cup celery, chopped
1cup bok choy, julienned
1 pack firm tofu, cubed
3 tbsp rice vinegar
1/2 cup water
Low-sodium soy sauce
Hoisin sauce
Oyster sauce
Red chili sauce
Sesame oil
Pre-packaged noodles


1. Pour ~3 tbsp olive oil into a wok on high-heat.

2. When oil has warmed, add cubed tofu and stir. Fry for ~10 minutes or until tofu is well seared and golden-brown.

3. Remove tofu from heat, and place onto a plate lined with a paper towel, which will absorb any excess oil.

4. Pour ~3 tbsp olive oil into wok again, on high-heat.

5. When oil has warmed, add cumin seeds. Allow them to cook for a few seconds before adding onions.

6. Stir-fry onions for ~4 minutes, or until clear, on med-high.

7. Add broccoli stalks, carrots, and celery. Add vinegar and water. Stir-fry for ~5 minutes on med-high.

8. Add soy souce, hoisin sauce, oyster sauce, and red chili sauce. (How much is up to you. I’d go with 4 tbsp, 3 tbsp, 3 tbsp, and 2 tbsp respectively. I like to have a nice, flavorful sauce. Don’t worry about the sodium because you are not adding salt and it’s going to be way less than what you would eat at a restaurant.) Finally, add a quick dash of sesame oil.

9. Add broccoli heads, bok choy, and tofu. Stir well to incorporate them into the sauce. Lower heat to medium, cook for ~4 minutes.

10. Remove from heat and cover, leaving a small gap for steam to escape. Set aside and allow the vegetables to soak up the flavor from the sauces.

11. Cook the pre-packaged noodles. The ones I purchased came in individual packets. I simply had to make a small cut in the package and microwave it for 1 minute. Then, I rinsed the noodles in water to break them apart for easy mixing in the next step.

12. Toss stir-fry vegetables and noodles. Serve and enjoy!

Vegetable ingredients

Sauces and noodles

Good tip: use a flat spatula to stir-fry the tofu so you can flip it easily and it doesn’t break apart

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