Tofu Noodle Stir Fry

This Soy, Sesame & Ginger Tofu Noodle Stir Fry is the perfect go-to for busy weeknights or when you’re craving something fresh and satisfying. Packed with vibrant veggies like cabbage, carrot, red pepper, and broccoli, this dish is not only delicious but also full of goodness.

The combination of soy sauce, sesame, and ginger creates a beautifully balanced sauce—savoury, slightly sweet, and full of aromatic warmth. Plus, it’s completely vegan and super easy to customize with your favourite ingredients. Ready in just 20 minutes, this stir-fry is sure to become a staple in your kitchen!

What you need

The stir fry

• tofu
• noodles
• garlic cloves
• cabbage
• carrot
• red pepper
• broccoli
• spring onions

Soy, sesame and ginger sauce

• cornflour
• ginger
• soy sauce
• dark soy sauce
• chilli oil (or hot sauce)
• toasted sesame oil
• maple syrup
• lime

Substitution and Ingredient Notes

Tofu: Tofu is a great protein for a vegetarian and vegan stir fry that makes it satiating. I used Cauldron extra firm tofu.

Noodles: This recipe is very versatile, and you can use whatever noodles you prefer. I opted for ramen noodles for this dish as I love their texture and thickness. Other great options would be udon, soba or rice noodles.

Garlic cloves: Fresh garlic packs the biggest punch but you can substitute for powdered if in a pinch.

The vegetables: I chose to use cabbage, carrot, red pepper, spring onions and broccoli, but you can really use whatever vegetables you have in your fridge, or whatever is seasonal. Just remember to add the harder vegetables first and softer vegetables later so that they cook nice and evenly. Other vegetables that work in stir fries are:

• Green beans
• Courgette
• Aubergine
• Baby corn
• Water Chestnuts
• Bean sprouts
• Mushrooms
• Spinach

Cornflour: Also known as cornstarch. You can substitute this for normal flour.

Ginger: Freshly grated ginger is the best for a zingy kick, but you can substitute for jarred. Best hack is to store your ginger in the freezer so you always have some, and use a microplane grater to mince into your dish!

Dark and light soy sauce: I always have both in my cupboard as dark adds colour and sweetness, while light adds a deep and salty flavour. You can just use light soy sauce if that’s all you have.  If you don’t have soy sauce you can substitute this for tamari (gluten free soy sauce), or coconut aminos.

Toasted sesame oil: This recipe uses toasted sesame oil as it has a distinctly nutty flavour that’s very distinct from any other oil – perfect for stir fries.

Lime: Adding lime creates a beautifully fresh stir fry that perfectly balances the sesame, soy and ginger.

Maple syrup: To cut through the acidity of the lime a little sweetness goes a long way.

Chilli oil (or hot sauce): I used Lee Kum Kee Chiu Chow Chilli Oil

How to make tofu noodle stir fry

Start by draining and pressing the tofu to remove any excess water. I use this Tofuture one. Once pressed, cut the tofu into cubes.

Meanwhile, mix all of the sauce ingredients together in a bowl. You can even double this sauce up, to use for a quick stir fry another day!

Pour over 1 tbsp of the sauce onto the tofu, and set aside in the fridge for 10 minutes to marinate and soak up the flavour.

While the tofu marinates, prepare and cook your noodles according to packet instructions, and chop up your vegetables. Noodles usually takes 5-10 minutes in boiling water. Drain (saving 1/2 cup of noodle water), and rinse in cold water to stop them from sticking.

Heat the oil with the garlic in a wok or large frying pan over a high heat. Add the tofu and fry until golden.

Then add the cabbage, carrots, red pepper and broccoli and fry over a high heat for 2-3 minutes, stirring and tossing regularly.

Next, add the noodles and the sauce, along with the noodle water. Toss together and stir continuously.

Finally add in the spring onions and toss through. Finish with a sprinkle of sesame seeds and coriander, with a squeeze of lime, and serve!

As mentioned in the method, don’t worry about measuring out the sauce ingredients carefully. Cooking is about throwing things in, tasting, adjusting, and getting a feel for how you enjoy your food. I’ve added measurements as a guide for beginners, but I highly encourage you to experiment with it.

One Pot Noodle Stir Fry

Just one pot is needed for this extra easy and colourful noodle dish.

Print Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 2

Cook ModePrevent your screen from going dark

Ingredients

• 300 g tofu (drained, pressed and cubed)
• 200 g noodles (ramen, udon or wholewheat)
• 1-2 tbsp vegetable oil
• 3 garlic cloves
• 1/4 head of cabbage (finely shredded)
• 1 carrot (thinly sliced)
• 1 red pepper (thinly sliced)
• 1/2 head of broccoli (chopped)
• 1/2 cup water (saved from the noodles)
• 2 spring onions (thinly sliced (optional))
• 1 tbsp sesame seeds (optional)

Soy, sesame and ginger sauce

• 2 tbsp cornflour
• 1 thumb ginger (grated)
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp chilli oil (or hot sauce)
• 1 tsp toasted sesame oil (sub for olive oil if nut free)
• 1/2 tbsp maple syrup
• 1/2 lime (juice)
• Salt and pepper

Instructions 

• Start by draining and pressing the tofu. Once pressed, cut into cubes.
• Meanwile, mix all of the sauce ingredients together in a bowl, and mix to combine.
• Pour over 1 tbsp of the sauce onto the tofu, and set aside in the fridge for 10 minutes to marinate.
• While the tofu marinates, prepare your noodles according to packet instructions, and chop up your vegetables. Noodles usually takes 5-10 minutes in boiling water. Drain (saving 1/2 cup of noodle water) and rinse in cold water to stop them from sticking.
• Heat the oil with the garlic in a wok or large frying pan over a high heat. Add the tofu and fry until golden.
• Then add the cabbage, carrots, red pepper and broccoli and fry over a high heat for 2-3 minutes, stirring and tossing regularly.
• Next, add the noodles and the sauce, along with the noodle water. Toss together and stir continuously.
• Finally add in the spring onions and toss through. Finally sprinkle over sesame seeds if using and serve!

Video

Notes

• Use whatever vegetables you enjoy, or try adding some tofu or vegan meat replacements. Add a few slices of a red chilli to taste if you want a bit more kick! 
• Vermicelli rice noodles are a great fast noodle option, as they only take a few minutes to cook. I recommend 2 nests of noodles for this recipe, but use however many you like according to your taste and appetite.
• As mentioned in the method, don't worry about measuring out the sauce ingredients carefully. Cooking is about throwing things in, tasting, adjusting, and getting a feel for how you enjoy your food. I've added measurements as a guide for beginners, but I highly encourage you to experiment with it.

Nutrition

Calories: 408kcalCarbohydrates: 81gProtein: 21gFat: 5gSaturated Fat: 1gSodium: 1836mgPotassium: 2672mgFiber: 13gSugar: 23gVitamin A: 38394IUVitamin C: 432mgCalcium: 965mgIron: 9mg

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