Tofu stir fry loaded with veggies served with udon noodles, who doesn’t love noodles! I stick with basic veggies and sometimes replace the tofu with tempeh. To make this slightly healthier, you can serve it with brown rice instead of noodles (but I promise, udon noodles are best).
HOW TO MAKE TOFU STIR FRY
TOFU STIR FRY
Course: Dinner, Recipe, TofuDifficulty: easyServings
4
servingsPrep time
15
minutesCooking time
15
minutesCalories
300
kcalIngredients
2 Block firm tofu
1 Red bell pepper
Broccoli
1 Shallot
Handful of shredded carrots
Fresh cuccumber
Stir fry sauce
Udon noodles or Rice
Directions
- Squeeze the water out of the tofu, cube and air fry for 11-13 minutes on 400F rotating halfway. If you don’t have an air fryer, cook tofu on HIGH heat in a skillet to get a nice crisp on the outside. This keeps the tofu from crumbling when you stir everything together.
- After you’ve chopped the veggies (minus the cucumber), add them to the skillet or wok on med/high heat with a little bit of oil and cook for about 5-7min.
- Mix in the sky valley sauce and fried tofu and cook for another 3-5 minutes.
- Serve with rice or noodles and fresh cucumber on the side.
Notes
- I use Sky Valley brand sauce because of the low sodium but you can also make your own.
- You can’t go wrong with any kind of veggies, the key to this recipe is to cook the tofu to give it a nice crisp.
- This reheats well for lunch but be sure to coat the noodles with oil to prevent sticking.
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