I have a super easy and delicious weeknight recipe for you here, that delivers all of the amazing flavors of Thai takeout, without the hassle or the Postmates premium: Vegan Thai Stir-Fry Soba Noodles With Garlic-Fried Tofu. This plant-based dish comes together in no time, and uses just a few sauces and ingredients that you probably already have on hand. If you don’t want to use soba noodles, swap them for spiralized veggies instead.
Vegan Thai Stir-Fry Soba Noodles With Garlic-Fried Tofu
6 ounces firm tofu, broken up into bite-sized chunks.
5 to 6 fresh basil leaves (Do not use dried!) plus more for garnish
To a pot of boiling water, add your rice noodles. Cook according to package directions. Drain, rinse, and then set aside while you prepare the other ingredients
To a cup or small bowl add the Bragg’s, agave, Sambal, garlic, ginger, and sesame oil. Stir to combine, and then set aside.
Prepare your onions and bell pepper by cutting them into strips of about the same thickness and length. Drain your tofu, and then break it up into bite-sized pieces.
To a non-stick pan on medium to medium-high heat, add your tofu. If you do not have a non-stick pan, you might want to add a bit of oil. Allow the tofu to cook, turning occasionally, until it is brown on all sides. This should take about 5 to 7 minutes. Add the onions, and allow to cook for about 4 more minutes. Add the bell pepper, and allow to cook for another 2 or 3 minutes.
Turn up the heat up to medium-high, and add your rinsed and drained noodles. Pour the sauce over the noodles, and continue to cook on medium-high until the sauce has been absorbed by the noodles. If you trust your non-stick pan, allow your noodles to brown slightly.
Tear up your basil leaves and toss then in with the noodles.