There's nothing better than a quick and easy stir fry sauce recipe! These stir fry veggies and noodles goes PERFECT with my crispy garlic tofu (match made in heaven!).
There are so many great things about this recipe- it's VEGAN, OIL FREE, & GLUTEN FREE - not to mention you can customize it with any veggies of your choice. My stir fry sauce is actually pretty versatile, you can use it for noodles or just plain veggies/tofu.
There's really no right or wrong way of making stir fry noodles - you can make it with any veggies of your choice, with or without tofu, and your choice of noodles too!
I chose Thai Kitchen's brown rice stir fry noodles (they're GF!) and I love how they don't clump up or get stick like other noodles. For the veggies, I really just grabbed what I had in my fridge, but do recommend the mushrooms and bean sprouts as they add SO much flavor and texture to the stir fry.
All the ingredients I used in this recipe are Gluten Free AND Oil free, but that's because our diet is generally oil free and GF. If you don't care for this recipe to be GF, then any soy sauce and any hoisin sauce will work in this recipe.
If you want to add more heat to this recipe, then you can add an additional 1/2 tsp paprika to the tofu and add 1/2 chopped jalapeno (or more chili paste) to the stir fry sauce.
For the Crispy Garlic Tofu
1 block extra firm tofu (removed from package)
1 1/2 tbsp corn starch (or corn flour if you don't have corn starch)
3-5 cloves minced garlic
1 tsp paprika (add 1/2 tsp more for extra heat)
salt to taste
For the stir fry
1/3 cup sliced mushrooms
1/3 cup sliced carrots
1/4 cup bean sprouts
1/3 cup tamari
1 tbsp rice vinegar
1 tbsp coconut sugar
2 cloves minced garlic
1 tsp chili paste
2 tsp GF hoisin sauce
1/2 tsp ginger powder
GF Stir Fry noodles
For the crispy garlic tofu:
Press your tofu by placing it in between a thin towel (covering it completely) and place a heavy object on top - I used the lid of my dutch oven. Let it sit for 40-45 minutes
Preheat oven to 475º F
Cut the tofu into cubes or desired shape and transfer to a bowl
To the tofu, add the paprika and salt - mix well until all the tofu is covered ( be gentle when mixing as the tofu can still break)
Add the cornstarch and gently mix to make sure all the tofu is well coated with the corn starch
Transfer tofu to a baking sheet in an even layer
Bake at 475º for 15 minutes
For the stir fry noodles and veggies:
Add the mushrooms and carrots to a hot wok and saute for 2-3 minutes, then add the bean sprouts and saute for an additional 3-4 minutes.
Add the tamari, vinegar, hoisin, chili paste, garlic, coconut sugar, and ginger powder and saute for 2-3 minutes
Cover the wok and let the veggies cook on low heat while we prepare the noodles
Take 8-10 cups of boiling water (be sure it's boiling, otherwise the noodles won't cook properly) and remove from heat then add the stir fry noodles. Break the noodles so they separate and don't clump up - let sit in boiling water for 10 minutes. **Be sure to check the package for specific instructions as all packages vary in cooking time.
Remove the lid from the wok and saute on medium-high heat until the sauce reduces. You want it to be a little saucy, but not overly saucy.
Drain the noodles and add right away into the wok along with the tofu.
Mix well until everything is well combined.
Garnish with green onions