Back Pocket Stir Fry with Noodles Recipe
Introduction
This Back Pocket Stir Fry with Noodles is a quick and flavorful meal perfect for busy weeknights. With tender tofu, crisp vegetables, and a savory-sweet sauce, it’s a satisfying dish that’s easy to customize and packed with vibrant flavors.
Ingredients
- 7 ounces brown rice noodles
- 1 (14 oz) package tofu
- 1 tablespoon olive oil for sautéing
- 3-4 cups chopped vegetables (such as a fresh stir fry mix)
- 2 cloves garlic, minced
- Peanuts, cilantro, and lime for serving
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2-3 tablespoons brown sugar or honey
- 1/4 cup water
- 2-3 tablespoons white vinegar, to taste
- 1 teaspoon chili paste, to taste
Instructions
- Step 1: In a small bowl, combine the soy sauce, brown sugar or honey, water, white vinegar, and chili paste. Shake or whisk until the sauce is smooth and well mixed.
- Step 2: Soak the brown rice noodles in warm water until they are pliable, then drain and set aside.
- Step 3: Press the tofu with paper towels to remove excess moisture. Cut into cubes. Heat a nonstick skillet over medium-high heat with a little olive oil. Fry the tofu cubes until they are golden brown on all sides, adding a splash of the sauce to help form a browned crust. Remove tofu and set aside.
- Step 4: In the same skillet, add more olive oil if needed, then sauté the chopped vegetables and minced garlic over medium-high heat until they are tender yet crisp.
- Step 5: Add the drained noodles to the pan with the vegetables, pour in about half of the sauce, and stir-fry everything together until well combined and heated through.
- Step 6: Return the tofu to the pan and gently mix it in. Serve immediately topped with peanuts, fresh cilantro, and lime wedges for squeezing.
Tips & Variations
- Press the tofu well to ensure it crisps up nicely during frying.
- Use any vegetables you like or have on hand, such as bell peppers, snap peas, or broccoli.
- Adjust the chili paste and vinegar to control the spiciness and tanginess of the sauce.
- For extra protein, add cooked chicken or shrimp instead of tofu if preferred.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the tofu crispy and the vegetables fresh. Avoid overcooking when reheating to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pasta instead of brown rice noodles?
Yes, regular pasta or other types of noodles can be substituted, but the soak time and cooking method may vary. Adjust accordingly to avoid overcooking.
How do I make this dish vegan?
This recipe is naturally vegan if you use soy sauce or tamari and substitute honey with brown sugar or another plant-based sweetener.
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Back Pocket Stir Fry with Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Back Pocket Stir Fry with Noodles is a quick and flavorful vegetarian dish featuring crispy tofu, fresh vegetables, and brown rice noodles tossed in a tangy, slightly sweet, and spicy sauce. Perfect for a weeknight meal, it combines simple ingredients with easy stir-frying for a dish that’s both satisfying and nutritious.
Ingredients
Noodles and Sauce
- 7 ounces brown rice noodles
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 2–3 tablespoons brown sugar or honey
- 1/4 cup water
- 2–3 tablespoons white vinegar, to taste
- 1 teaspoon chili paste, to taste
Tofu and Vegetables
- 1 (14 oz) package tofu
- 1 tablespoon olive oil, for sautéing
- 3–4 cups chopped vegetables (such as a pre-chopped fresh stir fry mix)
- 2 cloves garlic, minced
Toppings
- Peanuts
- Fresh cilantro
- Lime wedges
Instructions
- Make the Sauce: In a bowl, combine soy sauce (or tamari), brown sugar or honey, water, white vinegar, and chili paste. Shake or whisk vigorously until the sauce is smooth and well combined. Adjust chili paste and vinegar to taste based on your preferred spice and tanginess.
- Soak Noodles: Place the brown rice noodles in a bowl of warm water and let them soak until they are soft but still slightly firm, about 10-15 minutes. Drain and set aside.
- Prepare Tofu: Press the tofu with paper towels to remove excess moisture. Once pressed, cut the tofu into cubes. Heat olive oil in a nonstick skillet over medium-high heat. Fry the tofu pieces until they develop a golden brown crust, turning occasionally. Add a small amount of the sauce during frying to help form a flavorful crust. Remove tofu from the skillet and keep aside.
- Cook Vegetables: In the same skillet, add a small splash of olive oil if needed. Add the chopped vegetables and minced garlic. Stir fry over medium-high heat until the vegetables are tender but still crisp, about 4-6 minutes.
- Combine and Stir Fry: Drain the soaked noodles well, then add them to the skillet with the cooked vegetables. Pour about half of the prepared sauce over the noodles and vegetables. Stir-fry everything together until the noodles are thoroughly coated and heated through, around 2-3 minutes.
- Add Tofu and Serve: Return the tofu to the pan and gently toss to combine. Remove from heat and transfer to serving plates. Top each serving with chopped peanuts, fresh cilantro, and a squeeze of lime juice for brightness and extra flavor.
Notes
- You can substitute the brown rice noodles with rice vermicelli or any thin rice-based noodles if preferred.
- Adjust the chili paste and vinegar amounts to cater to your spice and acidity preference.
- For a gluten-free dish, ensure to use tamari instead of soy sauce and gluten-free brown sugar or honey.
- Pressing tofu well is essential for achieving a crispy texture when frying.
- Use fresh vegetables like bell peppers, snap peas, carrots, or broccoli for best results if you don’t have a pre-chopped stir fry mix.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Stir Fry
- Method: Stovetop
- Cuisine: Asian-inspired
Keywords: Stir fry, tofu stir fry, brown rice noodles, vegetarian noodle dish, quick stir fry, Asian stir fry, healthy stir fry, weeknight dinner
