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Vegetarian Mint Stir Fry With Tofu Noodles

Valentina K. Wein
Exploding with fresh flavors, this healthy Vegetable Mint Stir Fry recipe is made hearty with delicious homemade tofu noodles.
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 4 to 6
Calories 126 kcal


  • 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
  • salt and pepper to taste


  • 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.)
  • 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.
  • 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 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.
Keywords one pan meal, healthy dinner recipe
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