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.
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.