Tofu Noodles Stir Fry with Mint is a healthy vegetarian dish that's loaded with delicious flavors and contrasting textures. It can be prepared quickly for a weeknight, and it's lovely for casual entertaining on the weekend.
This healthy vegetarian Tofu Noodles Stir Fry is low in calories, yet super hearty and satisfying -- and incredibly delicious.
When you hear "tofu noodles," you might think of a noodles made out of soy beans, like tofu is -- or, you might think of a noodles and pieces of tofu added to it.
Well, this is neither one. These tofu noodles are wide noodles made by using a vegetable peeler to cut "noodles" out of a very firm block of tofu. (The size is much like Pappardelle pasta.)
These wide tofu noodles are especially great because they soak up ton of flavor.
Not only do they take on the mint and other flavors, they also just might make you feel as though you're having a hearty pasta.
How to Make Tofu Noodles
- Keeping the tofu in one piece, pat it dry with paper towels.
- Then cut it into 2 smaller chunks.
- Use a vegetable peeler to make super thin "noodles" out of the chunks. (There will likely be pieces at the end that are too small to peel -- you can just cut that into thin slices.)
How to Make Tofu Noodles Stir Fry with Mint
(More detailed instructions are in the recipe card below.)
Once the tofu noodles are ready, coat the bottom of a large sauté pan with oil. Add the onion and garlic and cook over medium-high, stirring often, until the o
nion is soft and becoming golden.
- Peel the carrots, and then continue to peel them until you have as many ribbons as possible. Add them with the broccoli to the pan, and cook just until tender.
- Gently stir in the pepper, mint leaves, and the tofu noodles.
- Add the orange juice and and chili paste. Mix gently and then season to taste with salt and pepper.
Recipe Tips and Substitutions
- The measurements in this stir fry can be "more or less" -- they don't have to be exact. We're not making a cake here. 😉
- When you mix everything together, some of the noodles will tear -- this is okay.
- To save time, if you don't want to make the carrot "ribbons," cut them into skinny sticks.
- If you prefer, basil is a great substitution for the mint.
I hope you love Tofu Noodles Stir Fry as much as I do.
More delicious tofu recipes:
- Miso Garlic Ginger Tofu
- Vegetable Baked Tofu
- Honey Glazed Tofu Broccoli with Sriracha
- Vegetarian Tofu Chili
- Tofu Sashimi
Tofu Noodles Stir Fry Recipe
- ½ pound extra firm tofu
- grapeseed oil
- 1½ cups yellow onion, thinly sliced
- 2 tablespoons garlic, minced
- 1½ cup broccoli, washed and dried, finely chopped
- 1¼ cup carrot peels, from about 2 large carrots (see instruction no. 3)
- 1¼ cup red bell pepper, thinly sliced
- 1 cup loosely packed, fresh mint leaves, washed and dried
- ⅓ cup orange juice (preferably freshly squeezed)
- 1 teaspoon chili paste
- salt and pepper to taste
- Prep tofu. Keeping the tofu in one piece, pat it dry with paper towels. Then cut it into 2 smaller chunks (see image in post above.) Use a vegetable peeler to make super thin "noodles" out of the chunks. Set aside. (There will likely be pieces at the end that are too small to peel -- you can just cut that into thin slices.)
- Cook onion and garlic. Coat the bottom of a large sauté pan with the oil. Add the onion and garlic and cook over medium-high, stirring often, until the onion is soft and becoming golden, about 10 minutes.
- Prep carrots, add everything together and cook. Peel the carrots, and then continue to peel them until you have as many noodles/ribbons as possible. Then add the carrots and broccoli to the pan, and cook just until tender, about 6 minutes. Then gently stir in the pepper, mint leaves, and the tofu noodles. Some of the noodles will tear, and that's okay.
- Add remaining ingredients. Add the orange juice and and chili paste. Mix gently and then season to taste with salt and pepper.