One-Skillet: Spicy Vegetable Noodle Stir Fry

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Servings: 4 Difficulty: Intermediate
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A vibrant, quick-cooking stir fry packed with crispy tofu, tender vegetables, and a zesty spicy-sweet sauce.
One-Skillet: Spicy Vegetable Noodle Stir Fry recipe image
One-Skillet: Spicy Vegetable Noodle Stir Fry recipe image
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One-Skillet: Spicy Vegetable Noodle Stir Fry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 107.8

Description

This One-Skillet Spicy Vegetable Noodle Stir Fry is the ultimate weeknight dinner solution. It combines protein-rich tofu with a colorful medley of mushrooms, broccoli, and red bell peppers, all tossed in a zesty sauce made from soy, honey, ginger, and jalapeno. The dish delivers a perfect balance of textures: crispy tofu bites, tender-crisp vegetables, and a glossy, aromatic sauce that clings to every bite. With customizable heat levels from crushed red pepper and optional chili oil, its satisfying for the whole family yet simple enough for busy nights. Serve over rice or noodles for a hearty, comforting meal that feels restaurant-quality but takes less than 30 minutes to prepare.

Ingredients

Directions

  1. Place tofu cubes on a double layer of paper towels or a clean cloth towel and let drain for 20 minutes to remove excess moisture.
  2. In a medium bowl, whisk together 1/2 cup chicken broth, cornstarch, soy sauce, honey, sesame oil, and crushed red pepper; set aside.
  3. Heat 1 tablespoon vegetable oil in a wide non-stick skillet or wok over medium-high heat.
  4. Add the drained tofu cubes to the skillet and stir-fry until golden brown on all sides, about 4 minutes. Transfer to a plate using a slotted spoon.
  5. Add another tablespoon of oil to the skillet and increase heat to high. Add sliced mushrooms and red bell pepper; stir-fry until mushrooms are just tender.
  6. Add minced ginger, garlic, and jalapeno pepper to the skillet; stir-fry briefly until fragrant, about 30 seconds. Remove vegetable mixture to the plate with the tofu.
  7. Add broccoli florets to the skillet along with 1/4 cup chicken broth. Cover and let bubble until broccoli turns bright green and is tender-crisp.
  8. Give the broth-cornstarch mixture a quick whisk and pour it over the broccoli. Bring to a gentle bubble, stirring constantly until the sauce thickens.
  9. Dump in the reserved tofu and vegetable mixture. Stir-fry everything together, adding more chicken broth if needed to coat evenly.
  10. Taste and adjust seasoning with more sesame oil, hot chili oil, or dried red chili peppers if desired. Serve immediately over noodles or rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 107.8kcal
% Daily Value *
Total Fat 4.9g8%
Saturated Fat 1.3g7%
Cholesterol 26.7mg9%
Sodium 447.5mg19%
Total Carbohydrate 5.8g2%
Dietary Fiber 0.1g1%
Sugars 3.2g
Protein 8.7g18%

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

Note

Tofu may be regular, firm, or extra-firm and should be drained prior to use for best texture.

Chili oil is usually found in the Asian food section of grocery stores. Liquid red pepper sauce (such as Tabasco or Durkee Red Hot) may be used instead of chili oil for a different heat profile.

For a vegan version, ensure your honey substitute (like maple syrup or agave) is used instead of honey.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.

Keywords: stir fry, tofu, vegetables, spicy, quick dinner, one skillet, vegan option, mushrooms, broccoli, soy sauce, ginger, garlic, jalapeno, weeknight meal, asian inspired, noodle bowl, healthy, easy cooking, crispy tofu, homemade sauce
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