Tender, chewy noodles and veggies coated in a nutty, creamy peanut sauce. Packed with plant-based protein, fiber, and healthy fats, this addicting noodle stir fry can also be made gluten and oil-free!
Prep Time10 minutesmins
Cook Time15 minutesmins
Course: Main Course
Cuisine: Asian, Vegan
Servings: 3
Ingredients
Peanut Sauce
¼cupunsalted peanut butter
2tbsprice vinegar
2tbspsoy sauce
2tbspmaple syrup
½tspground ginger
pinch of red pepper flakesoptional for spice
Tofu
16ozblock of firm tofufrozen then thawed*
1tbspsoy sauce
2tbspwater
1tbspmirin
½tspground ginger
1garlic clovegrated
Noodles & Veggies
6ozdry rice noodles
1carrotjulienned
¼onionthinly sliced
2garlic clovesminced
1zucchinisliced
4baby bok choyhalved or chopped
1tbspolive oil
handful of cilantrooptional for garnish
Instructions
Cook rice noodles according to package directions. Drain and rinse under cold water. Set aside.
Mix together peanut sauce ingredients and set aside.
Chop tofu into cubes or break up into bite-sized chunks. Mix together soy sauce, water, mirin, ground ginger, and grated garlic. Heat a non-stick pan over medium heat and add tofu and sauce. Stir occasionally to prevent the tofu from sticking. Cook until sauce has dissolved. Set tofu aside.
Heat olive oil in a large pan or wok over medium high heat. Add carrots, onions, and garlic and cook until onions turn translucent. Add zucchini and bok choy and continue to cook until soft. When all the veggies are cooked, add in the rice noodles, tofu, and peanut sauce and mix until the sauce is evenly distributed. Garnish with cilantro as desired.
Notes
*I recommend frozen tofu as it soaks up the sauce better and has a chewier consistency. However, regular tofu can also work if you don't have any frozen. (See notes above in the post if using regular tofu.)*To thaw the tofu, remove from packaging and wrap in a paper towel. Place on a microwave-safe dish and microwave in 30-second intervals until defrosted, flipping the tofu as needed. OR thaw it in the fridge the night before.