Spicy Tofu with Green Vegetables and Noodles Recipe

Name: Spicy Tofu with Green Vegetables and Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon chili pepper flakes or red chili flakes; 2 teaspoons soy sauce, tamari; 1 tablespoon sherry dry; 2 teaspoons sesame oil; 8 ounces tofu pressed, cut into 1/4 inch slices; 1/4 cup vegetable oil; 1 tablespoon ginger fresh, chopped; 1 each garlic clove, chopped; 1 1/2 cup mushrooms sliced; 2 each onions green, sliced on the diagonal; 2 each celery stalks, sliced on the diagonal; 1 each zucchini small, sliced; 2 cups bok choy chopped; 1 tablespoon soy sauce, tamari; 1 tablespoon sesame oil; 1/2 teaspoon chili pepper flakes; 1 tablespoon cornstarch dissolved in 2 tb water; 1 x oriental noodles as needed or rice

Servings: persons

1/2 teaspoon chili pepper flakes or red chili flakes
2 teaspoons soy sauce, tamari
1 tablespoon sherry dry
2 teaspoons sesame oil
8 ounces tofu pressed, cut into 1/4 inch slices
1/4 cup vegetable oil
1 tablespoon ginger fresh, chopped
1 each garlic clove, chopped
1 1/2 cup mushrooms sliced
2 each onions green, sliced on the diagonal
2 each celery stalks, sliced on the diagonal
1 each zucchini small, sliced
2 cups bok choy chopped
1 tablespoon soy sauce, tamari
1 tablespoon sesame oil
1/2 teaspoon chili pepper flakes
1 tablespoon cornstarch dissolved in 2 tb water
1 x oriental noodles as needed or rice

1
VARIATION: Serve over rice instead of noodles.
2
MARINADE: In a small mixing bowl, combine all the marinade ingredients (the first four ingredients).
3
Add the tofu and let it sit about 15 minutes.
4
VEGETABLES: Meanwhile slice all the vegetables and prepare the sauce by combining all the sauce ingredients in a small mixing bowl.
5
Heat the oil in a wok and fry the marinated tofu until it is golden on all sides.
6
Remove, place on paper towels and pat dry to remove excess oil.
7
Pour excess oil out of the wok.
8
Stir fry the vegetables in the order in which they appear listed above.
9
Be careful not to overcook.
10
At the last minute, pour the sauce over the cooked vegetables and add the tofu.
11
Mix gently.
12
Serve over oriental style noodles.
13
VARIATION: Serve over rice instead of noodles.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 teaspoon chili pepper flakes or red chili flakes, 2 teaspoons soy sauce, tamari, 1 tablespoon sherry dry, 2 teaspoons sesame oil, and more.

Yes, Spicy Tofu with Green Vegetables and Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Tofu with Green Vegetables and Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions