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Vegetarian Mint Stir Fry With Tofu Noodles

Exploding with fresh flavors, this healthy Vegetable Mint Stir Fry recipe is made hearty with delicious homemade tofu noodles.

Course Main Course
Cuisine Asian
Keyword one pan meal, healthy dinner recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 6
Calories 126 kcal
Author Valentina K. Wein


  • 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


  1. 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.)
  2. 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.

  3. 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.

  4. Then gently stir in the pepper, mint leaves, and the tofu noodles. Some of the noodles will tear, and that's okay.

  5. Add the orange juice and and chili paste.  Mix gently and then season to taste with salt and pepper.

Recipe Notes

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.