This easy Tofu Noodles Stir Fry comes together in no time! Enjoy a rich blend of curry and peanut butter sauce with crunchy bell peppers, edamame, and a spicy kick from red chilies.
Monday is back, but at least there’s Meatless Monday and this delicious Tofu Stir Fry with Vegetables to brighten things up.
These noodles are creamy, slurp-worthy, and packed with flavor. The sauce combines curry powder, creamy peanut butter, and savory broth—simply the best. As a bonus, it’s loaded with fresh veggies, making it filling and satisfying.
Table of Contents
Why I Love These Tofu Noodles
- Quick and simple—perfect for busy nights.
- You can easily swap in whatever veggies or noodles you have.
- Leftovers taste just as good, making it great for meal prep.
Recipe Ingredients
Tofu – I use extra-firm tofu, drained and pressed overnight. It absorbs the sauce well and holds its shape.
Peanut Butter – I use creamy peanut butter for a slightly sweet flavor.
Bird’s Eye Peppers – Seeded and minced for a sharp kick of heat. You can always scale back if you prefer less spice.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Vegetables – Mix it up with baby corn, sugar snap peas, mushrooms, bok choy, or broccoli. These veggies hold up well in stir-fry and add crunch.
Heat – If bird’s eye peppers aren’t available, you can substitute them with jalapeños or red pepper flakes to maintain the desired heat level.
Noodles – You can swap rice noodles for udon, soba, or even spaghetti in a pinch. Pre-cooked stir-fry noodles are also an option. For a gluten-free alternative, stick to rice noodles or gluten-free soba noodles.
How to Make Tofu Noodles Stir Fry
Step #1: Prepare rice noodles according to the package’s instructions, cooking them until al dente, as they will continue to cook in the pan. Set aside.
Step #2: Dredge the tofu pieces in a mixture of cornstarch and salt. Heat a wok or large frying pan over medium-high heat and add 2 tablespoons of peanut oil. Fry half of the tofu until browned, about 1 to 2 minutes per side. Set aside on a paper towel-lined plate. Add another 2 tablespoons of peanut oil to the wok and fry the remaining tofu in the same manner.
Step #3: Whisk together the broth, soy sauce, honey, curry powder, and peanut butter in a small saucepan over low heat. Simmer until thick, about five to seven minutes.
Step #4: Meanwhile, add the remaining 1 tablespoon of peanut oil back to the wok and turn the heat to high. Sauté the bell pepper and scallions for one minute, until tender-crisp. Add edamame, carrots, and half of the minced chilies, and cook for another minute. Return the tofu to the pan.
Step #5: Transfer the rice noodles to the pan and toss with the simmered curry sauce. Garnish with peanuts, cilantro, and the remaining red chilies. Serve with lime wedges.
Expert Tips
Rinse Tofu Before Pressing – Rinsing tofu cubes before pressing helps remove any residual liquid from the packaging, giving you a cleaner base for cooking and ensuring better flavor absorption.
Cooking Rice Noodles – If your noodles lack instructions, boil water, submerge them, turn off the heat, and let them sit for 5 minutes. Test with your fingernail—if tender, drain and rinse with cold water. Keep them slightly underdone, as they’ll finish cooking in the stir-fry.
Toss Noodles in Oil to Prevent Clumping – After cooking your noodles, toss them in a little oil if you’re not adding them to the pan immediately. This prevents clumping and keeps the noodles ready to absorb the stir-fry sauce.
FAQs
If you’re not a fan of tofu, try tempeh, chickpeas, or soy curls as plant-based alternatives. For non-vegetarians, thinly sliced chicken, shrimp, beef, or pork can add a flavorful touch to the dish.
After frying, set the tofu on a paper towel-lined plate to drain excess oil. Add it back to the stir-fry just before serving to keep it crispy.
Storage Information
To store Tofu Stir Fry with Vegetables, keep leftovers in an airtight container in the fridge for up to 3-4 days. For freezing, store the stir-fry in a freezer-safe container for up to 2 months.
To reheat, thaw frozen stir-fry in the fridge overnight, then warm it in a large skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid freezing the noodles for the best texture.
More Flavor-Packed Tofu Recipes
Tofu Noodles Stir Fry Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tsp cornstarch
- 1/2 tsp sea salt
- 1 tsp curry powder
- 3/4 lb rice noodles
- 1 lb extra-firm tofu - drained and pressed overnight, cut into bite-sized pieces
- 5 tsp peanut oil, divided
- 14.5 oz vegetable broth
- 4 tsp soy sauce, reduced sodium
- 3 tsp honey
- 1/2 cup creamy peanut butter
- 1 yellow bell pepper - thinly sliced
- 3 scallions - cut into 2-inch pieces
- 1/2 cup edamame, shelled
- 2 redbird's eye peppers, seeded, minced and divided
- 4 tsp peanuts, chopped
- 4 tsp fresh cilantro leaves, chopped
- 1 lime, cut into wedges
- 1 large carrot
Instructions
- Prepare rice noodles according to the package’s instructions, cooking them until al dente, as they will continue to cook in the pan. Set aside.
- Dredge the tofu pieces in a mixture of cornstarch and salt. Heat a wok or large frying pan over medium-high heat and add 2 tablespoons of peanut oil. Fry half of the tofu until browned, about 1 to 2 minutes per side. Set aside on a paper towel-lined plate. Add another 2 tablespoons of peanut oil to the wok and fry the remaining tofu in the same manner.
- Whisk together the broth, soy sauce, honey, curry powder, and peanut butter in a small saucepan over low heat. Simmer until thick, about five to seven minutes.
- Meanwhile, add the remaining 1 tablespoon of peanut oil back to the wok and turn the heat to high. Sauté the bell pepper and scallions for one minute, until tender-crisp. Add edamame, carrots, and half of the minced chilies, and cook for another minute. Return the tofu to the pan.
- Transfer the rice noodles to the pan and toss with the simmered curry sauce. Garnish with peanuts, cilantro, and the remaining red chilies. Serve with lime wedges.
NOTES
Nutrition
Really enjoyed this recipe. It was flavorful and had a great aroma. I served it over rice this time. So good!
The knowledge gives by you is not only helpful for me but also for all humans. thank you very much.
Would love this recipe, but can’t find it. Thank you.
It looks like they changed the link — it’s fixed now!
Hi there, the Frontier Coop website seems to be having trouble.
Could you please repost the recipe? 🙂
Hi, Kate – it should be working now!
The link to the recipe is not working! 🙁
I just tried the link as well, and it didn’t work for me either :/
Sorry guys — looks like the company hide it away in the archives. I’ll work on getting it back!
Hi, I made this according to the recipe on the Frontier site last night and it was amazing! However, I’m a bit confused and have some questions. Here in your description you mention coconut milk, but it is not listed in the ingredients or instructions on the Frontier site at all. Also, here you mention carrots and in the instructions on the Frontier site carrots are mentioned, but they are not listed in the ingredients. I made it without carrots and coconut milk and it still tasted great, but I would like to try it with them because they are two of my favorite foods.
Hi Melissa! I must have been on drugs when I wrote this post – there’s definitely not coconut milk in this recipe! I’m going to fix it right now 🙂 I just love coconut milk so much, I guess I just assume I put it in everything! I think the Frontier people accidentally left out the carrots on their ingredient list, because it’s also described in their instructions. You could keep them in or leave them out – totally up to you!