Tofu and Vegetable Stir-fry with Noodles
Silky tofu and crisp vegetables tossed with chewy noodles in a zippy soy-chilli sauce. This quick Indo-Chinese stir-fry brings together the best of street-style flavors and home cooking, ready in under 30 minutes.
For 4 servings
- prep
Prep the vegetables and tofu.
1.Julienne the carrot into thin matchsticks.2.Thinly slice the bell pepper and onion.3.Shred the cabbage into long thin strips.4.Finely chop the garlic, ginger, and slice the green chilies.5.Cut the tofu into 1-inch cubes and pat dry with a clean towel. - boil · ~6 min
Boil the noodles.
1.Bring 4 cups of water to a rolling boil in a large pot.2.Add noodles and cook until al dente (about 5-6 minutes).3.Drain and rinse immediately under cold water to stop cooking.4.Toss with a tiny drizzle of oil and set aside to prevent sticking.TIPRinsing stops the cooking and washes away excess starch, preventing clumpy noodles. - fry · ~5 min
Pan-fry the tofu.
1.Heat 1 tbsp oil in the wok over medium-high heat.2.Add tofu cubes in a single layer and fry until golden on all sides (4-5 minutes).3.Remove and set aside on a plate.TIPDon't move the tofu too much early on — let a crust form before flipping. - other · ~4 min
Stir-fry the aromatics and vegetables.
1.Heat the remaining 1 tbsp oil in the same wok over high heat.2.Add garlic, ginger, and green chili — stir for 30 seconds until fragrant.3.Add sliced onion and cook for 1 minute until slightly translucent.4.Add carrot, bell pepper, and cabbage — stir-fry for 2-3 minutes until crisp-tender.TIPKeep the heat high so the vegetables char slightly and stay crunchy. - other · ~2 min
Toss everything together.
1.Add the fried tofu to the wok.2.Pour in soy sauce, green chili sauce, and rice vinegar.3.Add boiled noodles and toss well with tongs for 1-2 minutes.4.Season with black pepper and a pinch of salt. - garnish
Garnish with spring onion greens and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the tofu cubes very dry before frying to ensure a crisp golden crust without splattering.
- 2Boil the noodles just until al dente — they will finish cooking when tossed in the wok.
- 3Always stir-fry vegetables on the highest heat to retain crunch and develop smoky wok hei.
- 4Rinse boiled noodles under cold water immediately and toss with a little oil to prevent sticking.
- 5Add soy sauce only after the vegetables are cooked to avoid burning the sugars in the sauce.
- 6Slice green chilies lengthwise for controlled heat — remove seeds for a milder version.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon total and pan-fry tofu in a non-stick pan without extra oil; stir-fry vegetables in 1 teaspoon of water or vegetable broth to keep them crisp with far less fat.
high proteinHigh-protein
Add 150g of cooked, shredded chicken or 200g of peeled prawns along with the tofu for a double-protein meal that's more satiating.
veganVegan
Ensure the noodles are egg-free (most Hakka-style noodles are vegan) and swap green chili sauce for a vegan-certified brand; this recipe is already vegan-friendly as written.
gluten freeGluten-free
Replace wheat noodles with rice vermicelli or soba noodles made from 100% buckwheat, and use tamari instead of soy sauce to keep the dish entirely gluten-free.
Why this is on our healthy list.
Rich in Plant Protein
Tofu provides a high-quality, complete plant protein source that supports muscle repair and keeps you full longer.
Loaded with Fiber
Cabbage, carrots, and bell peppers supply dietary fiber that aids digestion and promotes gut health.
Low in Saturated Fat
The recipe uses only vegetable oil and tofu, keeping saturated fat minimal while still delivering satisfying flavor.
Packed with Vitamins A and C
Carrots and bell peppers are excellent sources of vitamin A (for vision) and vitamin C (for immunity), especially when kept crisp.
Frequently asked questions
Absolutely — broccoli florets, snow peas, bean sprouts, or thinly sliced zucchini all work well. Just keep the total vegetable quantity similar and adjust stir-fry time for denser veggies.
