Spicy Tofu With Green Vegetables & Noodles

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Servings: 4 Difficulty: Intermediate
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A vibrant stir-fry featuring crispy tofu, crisp green vegetables, and a savory spicy sauce served over noodles.
Spicy Tofu With Green Vegetables & Noodles recipe image
Spicy Tofu With Green Vegetables & Noodles recipe image
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Spicy Tofu With Green Vegetables & Noodles

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 0.9

Description

This quick and satisfying stir-fry brings together crispy pan-fried tofu and an array of fresh green vegetables in a savory, spicy sauce. The dish relies on the bold flavor of chili garlic sauce, complemented by aromatic ginger and garlic, to create a meal that is both comforting and exciting. The tofu absorbs the marinade while developing a golden crust, providing a hearty protein base. Meanwhile, the mix of bok choy, zucchini, celery, and mushrooms offers varied textures and a fresh crunch. Tossed together with a glossy cornstarch-thickened sauce and served over warm noodles, this recipe is perfect for a busy weeknight dinner. It is entirely plant-based, making it an excellent option for vegans and vegetarians looking for a flavorful, protein-rich main course that comes together in under 40 minutes.

Ingredients

Directions

  1. Prepare the marinade by combining soy sauce, dry sherry, sesame oil, and red chili flakes in a small bowl.
  2. Add the pressed and sliced tofu to the marinade, ensuring all pieces are coated, and let it sit for 15 minutes.
  3. While the tofu marinates, slice the ginger, garlic, mushrooms, green onions, celery, and zucchini. Chop the bok choy.
  4. Prepare the sauce by combining soy sauce, sesame oil, chili garlic sauce, and cornstarch dissolved in water in a small bowl. Set aside.
  5. Heat vegetable oil in a wok or large skillet over medium-high heat.
  6. Fry the marinated tofu slices in batches until golden brown on all sides.
  7. Remove the tofu from the wok and place on paper towels to drain excess oil.
  8. Pour out the excess oil from the wok, leaving about one tablespoon for stir-frying.
  9. Stir-fry the harder vegetables (celery, zucchini, mushrooms) first, followed by the bok choy and aromatics (ginger, garlic), cooking until just tender-crisp.
  10. Return the fried tofu to the wok with the vegetables.
  11. Pour the prepared sauce over the mixture and toss gently to coat everything evenly. Cook for one more minute until the sauce thickens.
  12. Serve hot over cooked Oriental noodles or rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 0.9kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.1mg1%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spicy, tofu, stir-fry, noodles, vegetables, vegan, vegetarian, chili garlic sauce, quick dinner, weeknight meal, crispy tofu, asian-inspired, plant-based, healthy, easy, protein, bok choy, ginger, garlic, sesame oil
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