Stir Fried Noodles With Fresh And Baked Tofu Recipes

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TOFU STIR-FRY WITH NOODLES



Tofu Stir-Fry with Noodles image

If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 11

2 tablespoons vegetable oil
1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
Coarse salt
2 red bell peppers, ribs and seeds removed, thinly sliced
1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise
2 garlic cloves, slivered
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoon smooth peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
Leftover spaghetti from Tomato-Garlic Spaghetti

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate.
  • Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt;toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
  • Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar.
  • Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes.

STIR-FRIED NOODLES WITH FRESH AND BAKED TOFU



Stir-Fried Noodles with Fresh and Baked Tofu image

Provided by Deborah Madison

Categories     Wok     Stir-Fry     Dinner     Tofu     Broccoli     Bell Pepper     Noodle     Dairy Free     Tree Nut Free

Yield serves 4-6

Number Of Ingredients 24

The Sauce:
2 tablespoons soy sauce
2 tablespoons tamari
3 tablespoons hoisin or oyster sauce
1/4 cup stock or water
1 tablespoon rice wine or sherry
2 teaspoons sugar
1/4 cup coarsely chopped cilantro plus long, pretty sprigs for garnish
Noodles and Tofu:
One 8- to 10-ounce package Chinese wide-cut egg noodles
1 carton firm tofu, drained and cut into large cubes
2 1/2 tablespoons roasted peanut oil
1 heaping tablespoon chopped ginger
1 heaping tablespoon chopped garlic
1 jalapeño chile, seeded and diced
2 chunks baked tofu, thinly sliced
1 onion, thinly sliced
6 shiitake mushrooms, stems discarded, thinly sliced
1 large broccoli, the head cut into florets, the stem peeled and sliced
1 red or yellow bell pepper, cut into narrow strips, then halved
2 carrots, peeled and thinly sliced
Salt
4 ounces snow peas, trimmed
1 bunch scallions, including the firm greens, cut into 1-inch lengths

Steps:

  • 1. Mix the sauce ingredients together and set aside.
  • 2. Bring a pot of water to boil for the noodles and tofu. Reduce it to a simmer, add the cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return the water to a boil, add the noodles and cook until tender-firm, following the package directions. Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside.
  • 3. Set a wok or skillet over high heat. Add the remaining oil, swirl it around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper, and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes.
  • 4. Now add the snow peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro.

STIR-FRIED NOODLES WITH TOFU



Stir-fried noodles with tofu image

Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce. This healthy vegetarian dinner for two is ready in just 30 minutes

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 12

100g fine rice noodle
140g firm tofu
2 tbsp sunflower oil
3 spring onions , shredded
1 small chunk fresh root ginger , finely chopped
1 red pepper , thinly sliced
100g mangetout
100g beansprouts
1 tsp tikka masala paste
2 tsp reduced-salt soy sauce
1 tbsp sweet chilli sauce
roughly chopped coriander and lime wedges, to serve

Steps:

  • Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
  • Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
  • Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.

Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium

STIR-FRIED NOODLES



Stir-fried noodles image

A healthy Chinese for all the family, quick and simple

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 11

150g pack medium egg noodle
1 tbsp vegetable oil
2.5cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 large carrot, cut into matchsticks
1 yellow pepper, deseeded and thinly sliced
100g mangetout, sugarsnaps or frozen peas
2 spring onions, finely chopped
85g beansprout (optional)
2 tbsp soy sauce
1 tsp white wine vinegar

Steps:

  • Cook the noodles according to pack instructions.
  • Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
  • Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  • Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium

NOODLES WITH STIR-FRIED TOFU AND BROCCOLI



Noodles With Stir-Fried Tofu and Broccoli image

Make and share this Noodles With Stir-Fried Tofu and Broccoli recipe from Food.com.

Provided by Dreamer in Ontario

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb firm tofu
8 ounces Chinese wheat noodles or 8 ounces linguine
1 tablespoon canola oil
2 large broccoli florets, cut into bite size pieces
1/3 cup stir-fry sauce (good quality, or 1/2 cup thai peanut sauce)

Steps:

  • Cut tofu into 1/2 inch thick slices.
  • Dry by blotting between layers of paper towels or, preferably, clean tea towels.
  • Cut blotted tofu into 1/2 inch dice.
  • Cook noodles according to package directions and drain.
  • Heat oil in a wok or extra large skillet.
  • With heat on medium high, stir fry tofu until golden on most sides.
  • Remove from pan.
  • Combine broccoli with 1/4 cup of water in the pan.
  • Cover and steam until tender crisp.
  • Add tofu, cooked noodles and stir fry sauce to pan.
  • Toss gently until well coated.
  • Cook until heated through.

Nutrition Facts : Calories 336.4, Fat 9.6, SaturatedFat 1.4, Sodium 1374.8, Carbohydrate 47.6, Fiber 3.5, Sugar 1.9, Protein 16.2

STIR-FRIED NOODLES WITH TOFU AND PEPPERS



Stir-Fried Noodles With Tofu and Peppers image

This simple stir-fry is a dish to throw together when you want something like fried rice but don't have any cooked rice at hand. Begin soaking the noodles before you begin to chop the vegetables, and they'll be ready to stir-fry when the other prep is done.

Provided by Martha Rose Shulman

Categories     dinner, weekday, one pot, main course

Time 30m

Yield Serves four

Number Of Ingredients 16

7 to 8 ounces thin rice stick noodles
1/2 cup reduced-sodium chicken or vegetable broth
1 tablespoon low-sodium soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons Asian sesame oil
3/4 pound tofu, cut in 1/2-by-1-inch dominoes and blotted dry
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes, or 1 to 2 teaspoon minced jalapeño
1 green bell pepper, cut in thin julienne
1 red bell pepper, cut in thin julienne
2 tablespoons peanut oil or canola oil
1 bunch scallions, trimmed and sliced very thin
1/2 cup chopped cilantro
Salt to taste
1/2 teaspoon sugar

Steps:

  • Place the noodles in a large bowl, and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander, and cut into 6- to 8-inch lengths with kitchen scissors. Set aside, within reach of your wok or pan. Combine the broth, soy sauce, rice wine or sherry, and sesame oil in a small bowl. Combine the garlic, ginger and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and tilting the pan side to side. Add the tofu. Reduce the heat to medium-high, and stir-fry one to two minutes until the tofu begins to brown. Add the garlic, ginger and chili, and stir-fry for no more than 10 seconds. Add the peppers, and stir-fry two minutes. Add the broth mixture, the drained noodles, the scallions, salt and sugar. Stir-fry one to two minutes until the noodles are just tender and the broth has been absorbed. Add the cilantro, and stir-fry another 30 seconds to a minute until well combined. Serve.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 13 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 642 milligrams, Sugar 4 grams

MUSHROOM, TOFU, AND NOODLE STIR-FRY



Mushroom, Tofu, and Noodle Stir-Fry image

A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.

Provided by Bren

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 2

Number Of Ingredients 12

¾ cup water
6 tablespoons liquid soy seasoning (such as Bragg®)
1 tablespoon arrowroot powder
1 (1 inch) piece minced fresh ginger root
1 large clove garlic, crushed
½ (12 ounce) package firm tofu
5 ounces medium-width rice stick noodles
2 tablespoons avocado oil, or as needed
2 cups chopped portabello mushrooms
1 (8 ounce) package cremini mushrooms, sliced
1 red bell pepper, thinly sliced
½ white onion, thinly sliced

Steps:

  • Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
  • Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
  • Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
  • Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
  • Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 82.9 g, Fat 18.8 g, Fiber 7.3 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 2169.3 mg, Sugar 6.6 g

TOFU STIR FRY RECIPE BY TASTY



Tofu Stir Fry Recipe by Tasty image

Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion

Provided by Kahnita Wilkerson

Categories     Lunch

Yield 2 servings

Number Of Ingredients 15

4 cloves garlic, minced, divided
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 teaspoon sriracha
¼ cup lime juice
¼ cup reduced sodium soy sauce
1 block extra firm tofu
2 tablespoons sesame oil
1 cup sliced white onion
1 cup sliced carrot
1 cup sliced red bell pepper
½ cup edamame, frozen, thawed
3 cups soba noodle, cooked
1 tablespoon sesame seed
green onion, chopped, to serve

Steps:

  • In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
  • Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
  • In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
  • Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
  • Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
  • Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
  • Garnish with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams

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From buildyourbite.com


SINGAPORE NOODLES STIR FRY WITH TOFU (GF, VEGAN) - CURATED LIFE …
2020-02-01 Drain and set aside. Preheat a wok and the brown rice bran oil on a medium to high heat. Add the garlic and ginger, cook for 2 minutes. Add the red capsicum, carrot and sugar snap peas and stir fry for 4-5 minutes or until tender. Add the cooked vermicelli noodles, char siu tofu and singapore noodles sauce.
From curatedlifestudio.com


AIR FRYER TERIYAKI TOFU {WITH STIR FRIED VEGETABLES AND RICE NOODLES}
Cook tofu for 20 minutes at 350 degrees. Shake the air fryer every 5-8 minutes to get crispy on all sides. While tofu and vegetables cook, start the rice noodles and cook according to the package. When rice noodles are done, if desired, top with a splash of oil to keep them from sticking together. Once everything is finished place rice noodles ...
From foodtalkdaily.com


ASIAN NOODLE, TOFU, AND VEGETABLE STIR-FRY RECIPE | MYRECIPES
Step 2. Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes. Strain through a sieve into a bowl, reserving the mushroom liquid. Cut mushrooms into strips. Step 3. Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion, jalapeño, ginger, and garlic; stir-fry for 1 minute.
From myrecipes.com


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