Tofu and Veggie Stir Fry with Rice Noodles (VG and GF Options)

Make takeout food at home with Tofu and Veggie Stir Fry with Rice Noodles! Inspired by Pad Thai, this recipe is a super simple and healthier version of the takeout dish that can be made at home on a busy weekday.  This colorful dish is packed full of veggies with zucchini, carrots and red bell pepper.  Tofu is also added as a lean protein which is perfect for anyone who is trying to incorporate less meat into their diet.

Main Ingredients:

To make this dish, you will need:

• Rice Noodles – use a wide rice noodle, often marked as Pad Thai noodles.  
• Extra Firm Tofu
• Zucchini
• Red Bell Pepper 
• Carrots
• Gluten Free Tamari

Cooking Tips

When cooking any kind of stir fry, I like to have all of my ingredients prepped and ready to go prior cooking the food in the wok.  This really makes cooking stress free.

To prep for cooking I will have the following out ready to go:

• Oil
• Salt and Pepper
• Cut Zucchini, Pepper and Carrots
• The Sauce
• Tofu, pressed and cut
• Rice Noodles, soaked and Drained

Each ingredient is cooked separately in a wok (or large sauce pan) and then removed from the pan. Have a dish on your counter to put all of the cooked ingredients into.

Soaking Rice Noodles

To start, I will soak the rice noodles in warm water.   The noodles only need to be soaked for about 20 minutes.  They will still be hard at this point but will finish cooking in the stir fry. While the noodles are soaking I press the tofu, cut the veggies and make the sauce.  

Pressing Tofu

I love tofu and make it often so I invested in a tofu press. The tofu press squeezes out the excess moisture in the tofu. After the tofu is pressed, it is easier to crisp up when cooking.  I find that pressing also changes the texture of the tofu.  For this recipe, I will let my tofu sit in the press for about 15 minutes however you can let it sit longer if desired.

Alternatively, if you do not have a press, you can simply wrap the tofu in a paper towel or a clean cloth.  Place the wrapped tofu between two plates and put something heavy on top.  I used to just grab a can from my pantry and place that on top.  From there just let the tofu sit like this for about 15 minutes and then remove the paper towel or cloth.

Vegan

To make this recipe vegan, simply omit the fish sauce.. 

Gluten Free

To make this recipe gluten free, use a gluten-free low sodium tamari.  Tamari is similar to soy sauce but contains less or no wheat.  Not all Tamari is gluten free, if you are avoiding gluten make sure the brand you buy is labeled gluten free.  

You May Also Like:

• Lemony Broccolini and Swiss Chard Pasta (Vegan and GF Option)
• Mushroom Gravy (Gluten Free and Vegan Options)
• Lemon Chicken Rice Soup (Easy Weeknight Recipe)
• Lemon-Ginger Chicken and Rice Soup
• The BEST Chicken and Veggie Tacos

DID YOU MAKE THIS RECIPE?

Please let me know how this recipe turns out for you by rating and leaving a comment below!

Find me on Instagram and if you made this recipe please share a picture with the hashtag #jensrootedkitchen.

Tofu and Veggie Stir Fry with Rice Noodles (VG and GF Options)

Inspired by Pad Thai, this recipe is a super simple and healthier version of the takeout dish that can be made at home on a busy weekday.  This colorful dish is packed full of veggies with zucchini, carrots and red bell pepper.  Tofu is also added as a lean protein which is perfect for anyone who is trying to incorporate less meat into their diet.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course dinner

Cuisine asian, noodles

Servings 4

Ingredients

  

• 14 oz pad Thai noodles
• 14 oz extra firm Tofu
• 1 medium zucchini Cut into 2 inch strips.
• 1 red bell pepper Cut into strips.
• 1 cup shredded carrots
• 1 tsp toasted sesame oil
• 4 tbsp oil
• Salt and pepper to taste

The Sauce

• 4 tbsp Gluten Free Tamari
• 4 tbsp water
• 2 tsp sambal oelek Can sub sriracha.
• 2 tsp fish sauce Omit if vegan.
• 4 tbsp lime juice
• 2 tbsp brown sugar

Topping Options: Chopped peanuts, cilantro, lime wedges, sambal oelek, sesame seeds

Instructions

 

• In a large bowl, soak noodles in warm water for 20 minutes. Drain. The noodles should start to be softening but still slightly hard.
• Using a tofu press, press the tofu for about 15 minutes. Alternatively you can wrap the tofu in paper towel and place it between two plates with a can placed on top for 15 minutes. Cut the tofu into 1 inch cubes.
• While the noodles are soaking and the tofu is pressed, cut the zucchini and bell peppers. In a small bowl, combine all ingredients for the sauce. Set aside.
• Once the noodles are done soaking and the tofu is pressed and cut, you can begin cooking.
• Heat a wok or large saute pan over medium high heat. Add 1 tablespoon oil. Add zucchini and season lightly with salt and pepper. Cook until lightly browned but still has a slight bite. About 3-5 minutes. Remove from the pan.
• Add another tablespoon of oil to the pan. Add the peppers and season lightly with salt and pepper. Cook until lightly browned but still has a slight bite, about 3-5 minutes. Add carrots to the pan and cook for about 30 seconds. Carrots should still be slightly hard. Remove carrots and bell pepper from the pan.
• Add the final two tablespoons of oil to the pan. Add the tofu and season lightly with salt and pepper. Cook until the tofu is crisp and brown. Turn the tofu cubes so all sides become brown. This will take about 10 minutes. Remove from the pan.
• Reduce heat to medium. Add noodles and sauce. Cook for about 3 minutes until the noodles start absorbing the sauce. Stir in the veggies and cook for another 2 minutes. Turn off heat and add sesame oil.
• Serve with desired toppings.

Keyword asian, Gluten free, noodles, peppers, rice noodles, tofu, Vegan, Zucchini