This vegan vegetable and tofu noodle stir fry is one of my favourite easy weeknight meals. It comes together in just about 30 minutes, is packed with protein and an amazing miso sauce. It will quickly become one of your go-to dinners!
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
Ingredients
-
1 block of extra-firm tofu (about 350g)
- 2 tbsp olive oil
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp white flour (or cornstarch for gluten-free)
-
1 onion
- 1-2 tbsp olive oil for frying
-
Handful of mushrooms (about 15)
-
2 broccoli crowns
- 2 medium carrots
- 2 avocados
- Rice noodles for 4
Sauce
- 3 tbsp sesame oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2-3 tbsp maple syrup
- 2 tbsp miso paste
- 1 tbsp ginger (fresh or powdered)
- 2 garlic cloves, minced (or 1 tbsp. garlic powder)
Equipment
- Baking sheet
- Frying pan
- Pot
Instructions
- Preheat oven to 375F.
- Cut tofu into 3/4 inch blocks, then add into a bowl with olive oil, soy sauce and white flour (or cornstarch). Mix until each piece is coated, then add to a lined baking sheet and into the oven for 20-25 minutes, until golden.
- Boil water in a large pot and cook rice noodles according to package directions.
- Dice an onion and fry on medium heat in olive oil, stirring occasionally.
- Cut broccoli into small florets and carrots into small pieces, adding to the onions once they become translucent.
- In a small bowl or jar, add the sauce ingredients. For a simpler sauce, just add soy sauce, sesame oil and maple syrup (also the miso adds an amazing umami taste).
- Pour over the veggies and fry for an additional 2-3 minutes, adding in the cooked rice noodles.
- Thinly slice avocados.
- Once the tofu is done in the oven, remove the noodles and veggies from heat. In a shallow bowl, add the noodles and veggies, tofu, and sliced avocado. Repeat for each serving.
- Top with fresh parsley and enjoy!
Notes:
*For a gluten-free version of this noodle stir fry, substitute tamari with soy sauce and cornstarch with white flour.
