Crispy Tofu Noodles is a delicious stir-fry including fried bean curd pieces, Chinese noodles and lots of yummy vegetables.

Crispy Tofu Noodles

By Sue Lau | Palatable Pastime

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Crispy Tofu Noodles is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we focus on Vegan Main Dishes.

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For my offering I made Crispy Tofu Noodles which can be made vegan or not but it is meatless either way.

As shown in the photo above, I use a package of fried bean curd. It is a real timesaver. I generally dredge those in cornstarch and fry in shallow oil until browned. Then do the rest of the stir-fry.

You can press and freeze the tofu. I show instructions for those in my recipe for Mala Tofu Bites.

The process for the tofu is not hard, although it does take more time. Which is why I usually buy it already done.

The noodles are fresh soft ones. Cook those according to the package. If you can’t find the noodles, try using the fresh refrigerated spaghetti which is close enough to scrape by.

Stir everything together as shown. Then enjoy!

Sunday Funday

Vegan Main Dishes

• Crispy Tofu Noodles by Palatable Pastime
• Mushroom Eggplant Stir fry (Indian-style Mushroom Baingan Masala) by Cook with Renu
• Mushroom Ragù by Culinary Cam
• Quinoa Stuffed Zucchini by Sid’s Sea Palm Cooking
• Vegan 3 Bean Soup by Amy’s Cooking Adventures
• Vegan Moonga Gathi by Sneha’s Recipe
• Vegan Tofu Steak by Mayuri’s Jikoni
• Vegetable Biryani by A Day in the Life on the Farm

Crispy Tofu Noodles

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Crispy Tofu Noodles

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Crispy Tofu Noodles

Sue Lau

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5 from 2 votes

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Asian, Chinese

Servings 4

Calories 422 kcal

Ingredients

  

1x2x3x

Sauce:

• 1/4 cup soy sauce
• 3 tablespoons oyster sauce or vegan oyster sauce
• 2 tablespoons rice wine or sake (vegan)
• 1 tablespoon brown sugar or raw cane sugar (vegan)
• 2 teaspoons minced garlic
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch

Stir-Fry:

• 16 ounces fried bean curd
• 10 ounces sliced bok choy
• 4 ounces gai lan chopped
• 1 cup chopped onion
• 8 ounces sliced oyster mushrooms
• 2 cups fresh bean sprouts
• 16 ounces fresh Chinese wheat noodles
• 2 tablespoons peanut oil

Instructions

 

• Heat salted water to boiling; cook fresh wheat noodles 4 minutes or as package directs; drain. Dried noodles can be used, cooked to package directions.
• Heat peanut oil in a large wok skillet; brown tofu on all sides and drain. Place tofu in large mixing bowl.
• In remaining oil in skillet, add onion, and stem parts or bok choy and gai lan (keep leafy parts aside) and cook for several minutes until almost crisp tender.
• Stir in the mushrooms and leafy greens and cook another minute before adding the bean sprouts. Stir well and add sauce mixture, cooking until just slightly thickened.
• Add noodles to large bowl, then pour vegetable mushroom mixture over tofu and noodles and toss well.

Notes

Cooks note: I use ready-to-use fried bean curd (tofu) which you can find in Asian grocers. If you don't have that, you can take 2 blocks extra firm tofu, and freeze overnight. Next day, thaw and drain, and place tofu on a plate, topping it with something heavy like a weighted plate, panini press, or bacon press for about 30-45 minutes. When it has been pressed, cut it into triangles, pat it dry, then brown it in hot oil, or optionally, you can choose to dredge the tofu in cornstarch first before frying, but not everyone does this. It depends on your mood.
You can see me demo pressing tofu (although the demo was not frozen in that one) in my recipe for MaLa Tofu Bites.
Also, I don't always use the bean sprouts, and sometimes add shredded carrot to this, but many times it depends what I have. I would always use some form of bok choy, choy sum or cabbage, and also onion, however.
You can opt to use broccoli instead of gai lan if you like.
From the kitchen of palatablepastime.com

Nutrition

Calories: 422kcalCarbohydrates: 54gProtein: 24gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 1257mgPotassium: 657mgFiber: 10gSugar: 10gVitamin A: 3709IUVitamin C: 68mgCalcium: 284mgIron: 5mg

Keyword vegan recipes, vegetarian recipes

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