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.
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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.