Description
An easy and creamy tofu & vegetable stir-fry that makes for the perfect lunch or dinner. It is ready in about 30 minutes, requires simple ingredients, and it vegan & gluten-free. Plus, it uses a unique ingredient to bring it that perfect creaminess!
Ingredients
Tofu
- 1 tablespoon coconut oil
- 1 block firm tofu, pressed and cut into 1/2” cubes (learn how to press tofu here)
- Salt and pepper, to taste
Noodles
- 8 oz. rice noodles
- 2 teaspoons sesame oil
Sauce
- 1/4 cup tamari (or soy sauce if not gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons plain vegan cream cheese (or sub any nut butter of choice– we like peanut)
- 1 tablespoon brown sugar (or coconut sugar)
- 1 teaspoon cornstarch (or flour of choice)
Veggies
- 1 tablespoon coconut oil*
- 5 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 red bell pepper, finely diced
- 1 medium zucchini, cut into half-moons or fourths
- 1/2 cup broccoli florets
- 4 oz. baby Bella mushroom, sliced
- Salt and black pepper, to taste
Top with
- Green onions, chopped
- Toasted sesame seeds
- Fresh cilantro, roughly chopped
Instructions
- For the tofu: Heat 1 tablespoon of coconut oil in a medium pan. Once heated, add in the pressed and diced tofu and fry until browned and dried out, about 8-10 minutes. Mix occasionally to be sure it evenly cooks.
- For the noodles: Bring medium size pot of salted water to a boil. Once boiling, add in the rice noodles and cook on medium heat according to packaging directions. If there are no directions, cook for about 2-4 minutes, depending on the thickness of noodles, or until barely tender. Drain, add the noodles back into the pot and stir in the sesame oil.
- For the sauce: Whisk all of the ingredients together in a small bowl until uniform. Set aside.
- For the veggies: In another large pan (or the same one as the tofu), heat 1 tablespoon of coconut oil over medium-high heat. Add in the garlic and saute until fragrant and browned, about 2-3 minutes. Add the ginger and cook for 1 minute more. Add in the remaining vegetables and sauté for 5-6 minutes, or until softened and cooked through. Add in the cooked noodles, sauce and tofu and stir until combined. Cook for 1 minute more and remove from heat.
- Serve topped with green onions, sesame seeds and cilantro.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Entree, Lunch
- Cuisine: Vegan, Gluten-Free