Vegan tofu stir fry noodles are just delicious, easy to make, and very filling. We’ve been struggling to keep up with meal times now that school is in session, family have been visiting, and there’s been major heat waves making turning on any heat in the house a major turnoff to cook. Thankfully this meal is relatively quick and makes a lot of food so we are able to prep more than we need and have leftovers. If you are like me, having leftovers is really nice because busy days you’ll still have a good meal in the fridge.
I used to make these noodles all the time without any protein (no tofu or beans, meat is optional as well but we don’t eat meat aside from rare occasions). They work fine if you don’t have tofu or don’t want to add anything, but they are definitely more filling when you add edamame, tofu, or some other source of protein.
What you’ll love about these vegan tofu stir fry noodles?
- They are packed with all the healthy food groups (besides fruit). Get your veggies, protein, and whole grains in with one meal.
- Vegan and plant based meals make it great for meatless Monday, anyone watching their intake of animal products, or simply someone looking for a delicious dinner.
- Easy to make. While it does take a few separate dishes to make this, it is quick and requires very little prep.
How to make these tofu stir fry noodles?
- Press the tofu and dry. Cut into small 1″ cubes and air fry at 400F for 8-10 minutes.
- Boil water and cook your noodles to package directions.
- While the others are cooking, heat a skillet over medium-high heat and stir fry the frozen veggies. Cover and heat for about 10 minutes or until soft. Stir often to prevent sticking to the pan.
- Once soft, stir in the stir fry sauce, soy sauce, garlic, and ginger.
- Next stir in the tofu and noodles. Continue to saute for about 5 minutes.
- Remove from heat and serve hot. The leftovers make a great lunch the following day so this is a great meal to meal prep!
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Easy Vegan Tofu Stir Fried Noodles
Ingredients
Tofu
- 1 block firm tofu
Noodles
- 4 blocks Noodles These Costco Ones are great!
Stir Fry
- 4 cups frozen stir fry veggies (broccoli, bell peppers, mushrooms, peas, carrots are great options)
- 2 tbsp stir fry sauce Vegan Mushroom Sauce; you may want more than 2 tbsp if your noodles start to stick
- 2 tbsp soy sauce substitute tamari for gluten-free
- 1 tsp minced garlic
- ½ tsp ground ginger
- 1 tbsp olive oil
Instructions
Air Fry Tofu
- Press the tofu for 10 minutes to remove excess water. If you have a tofu press, use that but otherwise a cheesecloth or paper towels work too.
- Cut into about 1" cubes
- Heat the air fryer to 400°F and add the cubes without oil.
- Cook the tofu for about 8-10 minutes until it's starting to get firm but not crunchy. Shake every 4-5 minutes.
- If you don't have an air fryer, you can pan fry the tofu by heating olive oil in a pan over medium-high heat. Add the tofu and allow to cook on each side for about 3-4 minutes. This will add a few minutes to total prep time.
Cook Noodles
- Cook your noodles to the package directions. The quinoa and millet noodles we use take about 5 minutes in boiling water.
- Strain the noodles.
Stir Fry
- While the tofu is in the air fryer and noodles are cooking, heat a skillet over medium-high heat. Add olive oil.
- Add frozen vegetable mix to the pan and stir to coat with olive oil.
- Cover and cook for 10 minutes. Stir every couple of minutes to prevent burning and allow for even cooking
- Once vegetables are soft, add the stir fry sauce, soy sauce, garlic, and ginger.
- Stir in the tofu and noodles.
- Saute for about 5 more minutes.
- Remove from heat and serve. You may want to add more soy sauce for flavor.
Notes
Nutrition
This is one of our favorite easy dinner recipes! I hope you enjoy it as much as we do. If you try it, let me know in the comments below, and be sure to leave a star rating. Thank you SO much for reading.
Cassie