Vegan Thai Stir-Fry Soba Noodles With Garlic-Fried Tofu
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
January 12, 2019
Persons
2
Ingredients
- 4 ounces uncooked brown rice pad thai noodles, or rice noodles of your choice
- 1/3 cup Bragg’s Liquid Aminos or Tamari
- 3 cloves of garlic, grated
- 2 tablespoons agave nectar or maple syrup
- 1 tablespoon Sambal Oelek
- 1 tablespoon ginger, grated
- A few dashes of sesame oil (optional)
- 1/4 red bell pepper, sliced into thin strips
- 1/4 onion, sliced into thin half moons
- 6 ounces firm tofu, broken up into bite-sized chunks.
- 5 to 6 fresh basil leaves (Do not use dried!) plus more for garnish
Instructions
- 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.
- Serve hot with a few torn leaves of basil.
This recipe was republished with permission from Michael Monson from Monson Made This.
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