This recipe for Stir Fried Veggies with Noodles and Tofu was featured among other delicious and sustainable vegan treats in Sarah’s new tutorial, One Step at a Time: Tips on Developing Sustainable Habits.
Ingredients
- 1 extra firm block of tofu - pressed and cut into squares
- 1 cup of water
- 1 sheet of algae - optional
- ¼ cup of dried mushrooms - any type
- 1 shallot - diced
- 2 cups of vegetable broth
- 1 tsp salt - divided
- 1 tbsp of tomato paste
- 2 cups of stir-fried vegetables - I used broccoli and mushrooms (Shitake, enoki or beech and Cremini)
- 2 tbsp of olive oil
- ½ tsp of garlic and onion pepper 1 cup of sauce - below
Sauce:
- 1 tsp of miso
- ½ tsp ginger
- 1 tsp garlic
- 2 tbsp rice vinegar
- ¼ cup of soy sauce
- 4 tbsp sesame seed oil
- 4 square sheets of chow mein or ramen noodles
Instructions
- Mix tofu with water, algae, and dried mushrooms. Let sit while you’re prepping the rest of the ingredients.
- Prepare noodles according to package directions.
- Prepare and fry tofu as you usually do. If you're looking for directions, I have several posts with what I do.
- For stir fried veggies, take half the salt, olive oil, garlic and onion pepper and mix on a tray. Alternatively, you can stir fry them in a pan 🙂
- Put your other ingredients and divided salt in a medium pan over low heat.
- Add your shallots and fry for a few minutes until soft.
- Add in your other ingredients for the sauce.
- Toss in your noodles and gently allow the sauce to cover them. Stir in your tofu and veggies or wait to garnish them on top of your noodles once plated.
Tried this recipe?Let us know how it was!
Recipe & photography by Sarah Kermalli (@sculptedkitchen).
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One Step at a Time: Tips on Developing Sustainable Habits (with Vegan Recipes!)
