Vegan Noodle Stir-Fry

This vegan noodle stir-fry features crispy lentil tofu coated in cornstarch, stir-fried to golden perfection. Tossed with colorful veggies and a quick, flavorful sauce made from soy sauce, sesame oil, lime juice, and a touch of agave. Optional chili adds a spicy kick. A delicious and easy plant-based dinner ready in under 30 minutes!

Ingredients

For the tofu:

  • 150-200g tofu of choice
  • 1 tbsp cornstarch
  • Oil for frying

For the stir-fry:

  • 2 portions cooked ramen or rice noodles (about 120-150g dry noodles)
  • 1 small red onion, sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1 small carrot, julienned
  • 1 small handful broccoli florets
  • 1-2 tsp oil for stir-frying

For sauce: 

  • 1.5 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp agave syrup (or maple)
  • 1 tbsp lime juice)

Optional: chili flakes or sriracha to taste

Instructions

  1. Cut the tofu into bite-sized cubes.
  2. Toss gently with cornstarch until evenly coated.
  3. Pan-fry or air-fry until golden and crispy on all sides. Set aside.
  4. In a large pan or wok, heat the oil.
  5. Start cooking the noodles in a small pot.
  6. Add onion, peppers, broccoli, and carrot. Stir-fry on medium-high heat for about 3-5 minutes until just tender but still vibrant.
  7. Add cooked noodles to the pan.
  8. Pour in the sauce and optional additions.
  9. Toss everything together and cook for another 1-2 minutes to combine.
  10. Top with the crispy tofu cubes and serve hot.
  11. Optionally garnish with sesame seeds or chopped spring onions.