Easy Tofu Veggie Stir Fry Recipe

Easy Tofu Veggie Stir Fry Recipe idea with honey and sesame seeds. A no bake healthy vegan or vegetarian meal with udon noodles.

Easy Tofu Veggie Stir Fry Recipe

Sauté this healthy honey ginger tofu veggie vegan or vegetarian stir fry meal. A no Bake stove top easy recipe idea that has a sauce made with honey and ginger and other ingredients. Crispy veggies with tofu for lunch or dinner. Udon noodles were also used for this meal. Great quick and easy food to whip up for meatless meals.

What not to mix with tofu?

It is said that according to studies that eating a large quantity of spinach and tofu will cause kidney stones. As both have high levels of calcium and oxalate acid that may cause an increase of kidney stones.

Do you need to press tofu before stir-frying?

Yes. Press out tofu for at least 30 minutes in a clean kitchen towel to remove as much water as possible. This will help with the texture of the tofu.

What happens if you don’t drain tofu before cooking?

If you do not drain or get most of the water out of the tofu, it will crumble when fried. This will also not allow the tofu to crisp up, because of the water in it. Even if it is labeled firm or extra firm. Get the know how in the recipe attached.

Ingredients

Stir Fry Ingredients:

1. package microwaveable udon noodles
2. pepper, diced
3. broccoli, diced
4. white button mushrooms, diced
5. water chestnuts, diced, and cornstarch

Tofu Ingredients:

1. package extra firm tofu
2. low sodium soy sauce
3. honey
4. sesame oil
5. rice wine vinegar
6. water
7. garlic powder
8. onion powder
9. smoked paprika

How To

Press out tofu for at least 30 minutes in a clean kitchen towel to remove as much water as possible and cut into 1 inch cubes.

Make the marinade by adding all remaining tofu ingredients to a small bowl. Pour the marinade on the cubed tofu and allow to sit for at least 30 minutes.

Heat a nonstick skillet on low -medium heat. Put tofu in the pan in a single layer.  Be sure to keep the remaining marinade.

Allow to cook and crisp for about 1 -2  minutes on each side of the cube. Remove cooked tofu and set aside on a plate. To the same pan, add in the diced veggies. Sauté for about 2 -3 minutes or until veggies have softened.

Meanwhile, cook the noodles according to the package. 

To the remaining tofu marinade, add 1 tsp cornstarch and whisk.

Remove the pan from the heat and add in the marinade and noodles. Mix everything to combine and allow the residual heat from the pan to cook off the cornstarch. Add tofu back in and plate!

Garnish with sesame seeds and or scallions if desired.

A tasty vegan or vegetarian meal for lunch or dinner.

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