Exploding with fresh flavors, this healthy Vegetable Mint Stir Fry recipe is made hearty with delicious homemade tofu noodles. It can be prepared quickly for a weeknight, and it’s lovely for casual entertaining on the weekend.
Just because this Vegetable Mint stir Fry with Homemade Tofu Noodles is low in calories and super healthy, doesn’t mean it isn’t super hearty and satisfying — and incredibly delicious!
To he honest, I hadn’t planned on making homemade tofu noodles, but as I was about to chop the tofu into cubes for the stir fry, I saw my vegetable peeler out of the corner of my eye and got a magical idea. Yes, I just referred to the way I was going to cut my tofu as magical. And it was!
Since I was using extra firm tofu, I knew I would be able peel thin strips, making a “noodle” of sorts. In this noodle form, tofu can be added in the last few seconds of the cooking process.
Clearly these are not homemade, from scratch, from soybeans — however, I still think I can call them homemade tofu noodles. 🙂 If you do want to give the whole thing a go from scratch, here’s how.
The tofu noodles will still soak up a ton of flavor, and they just might make you feel as though you’re having a hearty pasta! This is a fantastic vegetarian meal!
I sort of threw this together on the fly so the measurements can be “more or less” — they don’t have to be exact. We’re not making a cake here! In fact, you can add whatever vegetables you like!
Click here for another awesome, super healthy vegetable stir fry recipe on Diabetes Strong, with yet another type “noodle.”
If you’re here for the tofu, here are a few more recipes with tofu you will love:
Enjoy cooking and eating this delectable Vegetable Mint Stir Fry recipe with Homemade Tofu Noodles!
Exploding with fresh flavors, this healthy Vegetable Mint Stir Fry recipe is made hearty with delicious homemade tofu noodles.
- 1/2 pound extra firm tofu
- grapeseed oil
- 1 1/2 cups yellow onion, thinly sliced
- 2 tablespoons garlic, minced
- 1 1/4 cup carrot peels, from about 2 large carrots (see instruction no. 3)
- 1 1/2 cup broccoli, washed and dried, finely chopped
- 1 1/4 cup red bell pepper, thinly sliced
- 1 cup loosely packed, fresh mint leaves, washed and dried
- 1/3 cup orange juice (preferably freshly squeezed)
- 1 teaspoon chili paste (I llike Sambal Oelek)
- salt and pepper taste
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Keeping the tofu in one piece, pat it dry with paper towels. Then cut it into 2 smaller chunks (see image 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.)
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Coat the bottom of a large sauté pan with the oil. Add the onion and garlic and cook over medium-high, stirring often, cook until the onion is soft and becoming golden, about 10 minutes.
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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.
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Then gently stir in the pepper, mint leaves, and the tofu noodles. Some of the noodles will tear, and that's okay.
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Add the orange juice and and chili paste. Mix gently and then season to taste with salt and pepper.
Grapeseed oil is very low in saturated fat, has a high burning point, and doesn't interfere with the other flavors.
Pressed for time? You don't have to make the tofu or the carrots into noodles -- you can also slice both thinly.
What a great idea. It might even make me eat tofu. And I love stir-fry. Hmmmm… maybe dinner next week.
So delicious! And so pretty!
All of your ideas are so creative and beautiful. Good work and great creativity here! Even the carrots look like noodles!
I would have never thought to use a peeler on tofu… how creative!
What a great way to use tofu!!!! So inventive!!
Many thanks, Claire!
This sounds like a delicious stir-fry, with lovely flavours. Making the tofu in to noodles is a wonderful idea, but I can just imagine the mess I would get in if I tried with homemade tofu. Am glad you mentioned it was suitable for firm only!
Thanks so much Helen! I hope you give it a go. :o-)
We love mint, but never think to put it in a stir fry. This looks delicious and so colourful too.
Thank you Dannii! I think you will love the mint in a stir fry. There’s a Thai dish (I think to be honest, it’s called “Drunken Noodles”), that’s full of mint leaves. It’s what gave me the idea. Enjoy!
This looks so great for weeknights, so yummy!
Perfect for a weeknight, though yummy any night. 😉 Thanks, Emily and enjoy.
We love making stir-fry! What great flavors in your version. Love the addition of mint.
Thanks so much, Ellen!
What a cool way to use tofu! We love tofu, and are always looking for fun ways to prepare it. Thanks! xo