The Easiest Tofu Noodle Stir Fry
Perfect when you want takeout but know you should really eat at home.
Servings: 4
Ingredients
- 1 12 oz packet frozen stir fry vegetables
- 1 16 oz packet udon or rice noodles I used cooked Twin Marquis udon
- ¾ cup San-J Peanut Sauce
- ¼ cup Thai Kitchen Sriracha Sauce or regular Sriracha
- 1 block extra firm tofu
- 1.5 tbsp Tamari or low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Oil for pan-frying
Instructions
- Drain tofu of water and place on paper towels below and on top of the tofu. There’s a lot of liquid in there, so you may want to use a plate or cutting board below the tofu. Place something heavy on top to press the tofu, like a cast iron pan or a big pot. Press for at least 5-10 minutes. You can skip this step if you’re pressed for time, but your tofu won’t come out as crispy due to all the moisture being locked in.
- While the tofu is being pressed, mix together the Tamari/soy sauce, rice vinegar, and sesame oil in a medium bowl. Preheat your air fryer or oven to 400° F.
- After 5 minutes, remove tofu and cut into bite-size cubes. Toss tofu in the marinade from step 2 and set aside for 10 minutes.
- Add tofu to air fryer or oven and cook until crispy. Toss up the tofu about halfway through cooking. This will take 10-12 minutes in the air fryer and 25-30 minutes in the oven.
- While tofu is cooking, heat 2 tbsp oil on a large skillet. Toss in frozen stir fry vegetables and cook according to packaging. When vegetables have started cooking and most of the ice/water has cooked away, add the ¼ Sriracha Sauce or Sriracha and toss to coat.
- Toss noodles into skillet and add Peanut Sauce. Mix well to coat everything. Change heat to low.
- When tofu is done, add to the skillet to heat through all ingredients for serving. Enjoy!