These quickie tofu stir-fry noodles are a must for busy weeknights! With just a handful of ingredients, you can have these noodles on the table in less than 30 minutes.
Wheat Noodle Ingredient Notes
I use the Thai Wheat Noodles from Trader Joe’s for this recipe as I love those noodles- they are the base of so many recipes that we make. (If you like spicy food, try them in these spicy cucumber noodles!)
If you don’t have a Trader Joe’s near you, you can use another noodle like an udon noodle or ramen noodles. Rice noodles will also work! If you use an alternative noodle, then I recommend following package directions before adding to the skillet with the sauce and tofu.
Tofu Tips
The tofu in these tofu stir-fry noodles are so chewy and meaty. The trick is to make sure that you have drained and pressed your tofu very well– this is the tofu press that we use!
After the tofu is pressed, then you’ll want to crumble the tofu into and then add to your hot skillet and cook, stirring often, until the tofu is very chewy and kinda dry. This takes about 10 minutes, so don’t rush it!
Substitution Notes
If you don’t want to use spinach, you can omit or use another green, like bok choy or broccoli. If you do use another vegetable besides spinach, then you’ll likely need to add them earlier to the skillet as most vegetables will cook longer than spinach.
For gluten-free, you can use a coconut amino/tamari for the soy sauce and a rice noodle for the wheat noodles.
Don’t skip the sugar! It really balances the sauce, and I don’t recommend skipping it. I really love spicy food, so I add a generous spoonful of chili crisp to my noodle bowl.
More Weeknight Meals
Want to save this recipe?
Enter your email and get it sent to your inbox! Plus, we’ll send you our free 5-day mini-course on Pediatric Nutrition!
Tofu Stir-Fry Noodles
Equipment
Ingredients
- 1 14 ounce block extra-firm tofu drained and pressed
- 1 pound Thai Wheat Noodles*
- 2 tablespoons toasted sesame oil divided
- 3 large garlic cloves minced
- 1 tablespoon minced fresh ginger
- 1/2 cup thinly sliced scallions
- 4 cups chopped baby spinach leaves
Stir-Fry Sauce
- 1/3 cup low-sodium soy sauce
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons sugar this is for balance, don't skip!
Instructions
- Make the tofu. Drain and press the tofu, then crumble with your hands into small pieces. Heat 1 tablespoon of the sesame oil in a large wok or skillet and add the tofu. Cook, stirring often to prevent sticking, until tofu is dry and meaty, about 10 minutes.
- While the tofu is cooking, make the noodles. If your noodles are already cooked, you can skip boiling them first but I like a very chewy noodle and do this first. If using dry noodles, you will need to cook them frist according to package directions. If using the box from Trader Joe's (the Thai Wheat Noodles), I quickly boil for 30 seconds, then drain and rinse to stop cooking.
- Whisk together all ingredients for the sauce and set aside.
- Once the tofu is done cooking, push it to the side and heat the remaining tablespoon of sesame oil. Add the garlic, ginger and scallions and stir fry for 30 seconds, then add the noodles, sauce and spinach leaves. Toss until noodles are fully coated by the sauce and the noodles start to brown a little. Divide and serve.
