20-Minute Rice Noodle, Tofu and Veggie Stir Fry 
Quick and delicious weekday dinner packed with protein and fibre
This 20-minute noodle, tofu, and veggie stir fry is packed with protein and fibre, and is a perfect weekday meal. This recipe makes a big batch with 8 servings if you like to have leftovers, but feel free to cut the recipe in half for a smaller amount of food. Also, feel free to use whatever veggies you have on hand as below is only a guide!
Makes 8 Servings.
What You Need To Make Rice Noodle, Tofu, and Veggie Stir Fry:
The Base & Protein:
- 1 pack (400 g) rice noodles
- 2 packs firm tofu (sliced into thin strips)
- 2 tablespoons cornstarch (for coating the tofu)
- 3-4 tablespoons cooking oil (vegetable, canola, or peanut oil)
The Vegetables:
- 1 bell pepper (sliced)
- 1 small onion (sliced)
- 4 large carrots (sliced into thin rounds or matchsticks)
- 1 cup snow peas
The Easy-Measure Sauce:
- 5 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
The Garnish:
- Crushed peanuts (for topping)
- Sriracha (for topping)
How to Make Rice Noodle, Tofu, and Veggie Stir Fry Recipe:
- Prep the noodles: Soak or boil the 400g of rice noodles according to the package directions. Drain, rinse with cool water, and set aside.
- Mix the sauce: Whisk the soy sauce, sugar/syrup, rice vinegar, and sesame oil together in a small bowl.
- Coat the tofu: Gently toss your thin tofu strips in the cornstarch until lightly coated.
- Crisp the tofu: Heat 2 tablespoons of oil in a very large skillet or wok over medium-high heat. Fry the tofu strips until golden and crisp. Remove the tofu and set it aside on a plate.
- Stir-fry the vegetables: Add another tablespoon of oil to the same pan. Sauté the onion and carrots for 2 minutes. Add the bell pepper and snow peas, cooking for 2 to 3 more minutes until tender-crisp.
- Combine everything: Turn the heat down to medium. Add the noodles, crisp tofu, and sauce into the pan.
- Toss and serve: Toss gently for 1 to 2 minutes until everything is hot and coated.
- Finish: Serve immediately, topped with crushed peanuts and a drizzle of sriracha.
Did you try this recipe? Let us know what you think on social @healthstandnutrition or down below in the comments!
Nutrients per serving
Based on 8 Servings
425 Calories
55 g Carbohydrate
20.5 g Protein
15 g Fat
5 g Fibre
710 mg Sodium
460 mg Potassium
630 mg Calcium
3.3 mg Iron
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About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more
