Saucy Vegan Tofu Stir Fry Noodles
Ingredients
- 2 servings noodles, cooked, drained and rinsed
- 1/2 (15 oz) package tofu, drained, pressed, and diced
- Oil for cooking
- Garlic powder for cooking
- 1/3 cup edamame
- 1/2 cup finely shredded red cabbage
- 2 carrots, shredded or very finely chopped
Sauce
- 1/4 cup vegetable broth
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp ginger paste or 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 tsp soy sauce
- 1 tsp sriracha or chili garlic sauce
- 1 tsp cornstarch
- 2 tsp oil
Toppings
- Sesame seeds
- Chopped cilantro
- Red chili flakes
Preparation
Whisk together the sauce ingredients in a bowl
Cook the noodles, then drain and rinse
Add the tofu cubes to a large pan with a bit of oil and cook on medium heat until lightly browned, then flip and cook a few more minutes, then generously sprinkle with garlic powder
Add the chopped carrots and red cabbage, push to the side, and add the sauce
Let the sauce bubble for a minute until it thickens
Add the cooked noodles to the sauce and gently toss
Serve topped with sesame seeds, chopped cilantro, and red chili flakes if desired
Tips
Switch up the vegetables as desired
Use different types of noodles
Substitute chickpeas for tofu if preferred
