Embark on a culinary journey to the heart of Asian cuisine with our delectable Asian Veggie Stir-fry with Tofu and Glass Noodles. This symphony of flavors and textures is a vegetarian's delight, showcasing the harmonious balance of fresh vegetables, tender tofu, and springy glass noodles. Immerse yourself in the vibrant colors and tantalizing aromas as you prepare this wholesome dish. Our collection of recipes caters to diverse dietary preferences, including gluten-free and vegan options, so everyone can savor the deliciousness. Get ready to delight your taste buds with this symphony of flavors and textures!
Here are our top 3 tried and tested recipes!
TOFU NOODLE STIR-FRY WITH SPRING VEGETABLES
A colorful, flavorful, veggie and noodle stir-fry perfect for spring and beyond! Gluten-free, plant-based, and protein-packed. Versatile and just 10 ingredients required!
Provided by Minimalist Baker
Categories Entree
Time 50m
Number Of Ingredients 15
Steps:
- TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate.
- SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time. Otherwise, skip to the next step.
- NOODLES: Place the noodles in a large bowl or pot and cover with just boiling water. Stir and let soak according to the package instructions (or for slightly less time). They should be tender but not mushy as they will continue cooking in the stir-fry. We found 2 minutes to be perfect. Drain, drizzle with a little bit of sesame oil to prevent sticking, and set aside.
- STIR-FRY: Heat a large wok or non-stick skillet over medium heat. Once hot, add the tofu along with the excess marinade. Sauté for about 8-12 minutes, flipping until each side is browned and the liquid is absorbed. Remove from the pan and set aside.
- With the pan/wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for ~1-2 minutes or until tender and fragrant. Add in the broccoli (or other sturdy vegetables such as onion, cauliflower, or green beans) and sauté until bright green and slightly tender but still crunchy (~3-5 minutes). Mix in the rest of the vegetables (carrot ribbons, baby bok choy, cabbage, and snap peas), and cook for 3-5 more minutes or until tender.
- Add the cooked noodles, tahini stir-fry sauce or peanut sauce, and cooked tofu into the pan. Sauté for a couple minutes, tossing constantly (tongs can be helpful) until the noodles and tofu are heated through and the sauce and vegetables are evenly dispersed.
- FOR SERVING: Optionally, garnish with fresh cilantro, green onion, sesame seeds, lime wedges, and sriracha (or other hot sauce).
- Best when fresh. Leftovers will keep covered in a sealed container up to 3-4 days. Reheat in a skillet until warmed. Not freezer friendly.
Nutrition Facts : ServingSize 1 serving, Calories 450 kcal, Carbohydrate 32.2 g, Protein 22.7 g, Fat 29.1 g, SaturatedFat 4.5 g, Sodium 1595 mg, Fiber 6.8 g, Sugar 11.6 g, UnsaturatedFat 14.8 g
ASIAN VEGGIE GLASS NOODLES
My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. -Jasmin Baron, Livonia, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. , In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; stir-fry 2 minutes. Add mushrooms; stir-fry 2 minutes. Add coleslaw mix, snow peas and red pepper; stir-fry 1-2 minutes or until crisp-tender. Remove from pan., Drain noodles. Using scissors, cut noodles into 4-in. lengths. In same pan, combine broth, soy sauce and pepper; bring to a boil. Add noodles; cook and stir until noodles are tender. Add vegetable mixture, green onions and cilantro; heat through, stirring occasionally., Transfer to a serving plate. Top with eggs; if desired, serve with lime wedges.
Nutrition Facts : Calories 321 calories, Fat 11g fat (2g saturated fat), Cholesterol 159mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
VEGETABLE STIR-FRY WITH GLASS NOODLES
Steps:
- Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.
Tips:
- Use high-quality ingredients: Fresh vegetables, firm tofu, and good-quality glass noodles will make a big difference in the flavor of your stir-fry.
- Prepare your ingredients in advance: Chop the vegetables and tofu, and soak the glass noodles according to the package directions, before you start cooking.
- Use a well-seasoned wok or large skillet: A good wok or skillet will help to evenly distribute the heat and prevent the food from sticking.
- Cook the vegetables in stages: Start with the vegetables that take the longest to cook, such as broccoli and carrots, and then add the softer vegetables, such as bell peppers and spinach.
- Don't overcrowd the wok or skillet: If you add too much food at once, it will not cook evenly and will become soggy.
- Stir-fry the food constantly: This will help to prevent the food from burning and will also help to evenly distribute the flavors.
- Add the sauce at the end of cooking: This will help to prevent the sauce from burning and will also allow the flavors to meld together.
- Serve immediately: Stir-fries are best served hot, so don't let them sit around for too long before serving.
Conclusion:
This Asian veggie stir-fry with tofu and glass noodles is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The stir-fry is packed with fresh vegetables, firm tofu, and chewy glass noodles, and it is flavored with a savory and slightly spicy sauce. The stir-fry can be easily customized to your liking, so feel free to add or remove vegetables, tofu, or sauce ingredients as desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love