This one-skillet spicy vegetable noodle stir fry is the perfect weeknight solution for a hearty, flavorful meal. Crispy tofu cubes are paired with tender-crisp broccoli, mushrooms, and bell peppers, all tossed in a glossy, sweet-and-spicy sauce made from soy sauce, honey, and sesame oil. The dish offers a wonderful balance of textures and heat, thanks to crushed red pepper and fresh aromatics like ginger and garlic. It’s versatile enough to be served over rice or noodles, making it a satisfying main course for the whole family.
One-Skillet: Spicy Vegetable Noodle Stir Fry
Description
This one-skillet spicy vegetable noodle stir fry is the perfect weeknight solution for a hearty, flavorful meal. Crispy tofu cubes are paired with tender-crisp broccoli, mushrooms, and bell peppers, all tossed in a glossy, sweet-and-spicy sauce made from soy sauce, honey, and sesame oil. The dish offers a wonderful balance of textures and heat, thanks to crushed red pepper and fresh aromatics like ginger and garlic. It's versatile enough to be served over rice or noodles, making it a satisfying main course for the whole family.Directions
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Place tofu cubes on a double layer of paper towels or a clean cloth towel to drain excess moisture for 20 minutes while you prepare the other ingredients.
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In a medium bowl, whisk together 1/2 cup chicken broth and cornstarch until smooth. Stir in soy sauce, honey, sesame oil, and crushed red pepper. Set aside.
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Heat 1 tablespoon of vegetable oil in a wide non-stick skillet or wok over medium-high heat. Add the drained tofu cubes and stir-fry until golden brown on all sides, about 4 minutes. Transfer tofu to a plate using a slotted spoon.
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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.
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Add minced ginger, garlic, and jalapeno to the skillet; stir-fry briefly for about 30 seconds until fragrant. Remove the vegetable mixture to the plate with the tofu.
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Add broccoli florets to the skillet along with 1/4 cup extra chicken broth. Cover and let bubble until broccoli is bright green and tender-crisp.
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Give the broth-cornstarch mixture a quick whisk and pour it into the skillet with the broccoli. Bring to a gentle bubble, stirring constantly until the sauce thickens.
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Return the reserved tofu and vegetable mixture to the skillet. Toss everything together until evenly coated in the sauce. Add more chicken broth if needed to reach desired consistency.
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Taste and adjust seasoning with additional sesame oil, hot chili oil, or dried red chili peppers if desired. Serve immediately over noodles or rice.
Nutrition Facts
Servings 2 cups
- 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.
