Vegan Gluten-Free Noodle & Tofu Stir-Fry

This easy recipe is a fast dinner recipe, perfect to use leftover veggies

Vegan Gluten-Free Noodle & Tofu Stir-Fry

  • Servings: 3
  • Difficulty: easy
  • Print

Fast weekday recipe, a sweet and spicy noodle stir-fry. You can use leftover veggies or frozen veggies if you need. I also like to use red cabbage and capsicum


  • 1/2 onion or 1 shallot sliced in small pieces
  • sesame oil and oil
  • 1 clove of garlic, crushed
  • small piece of ginger (1cm), grated
  • 2 green onions, cut in small pieces – white/light green separate from the green (used for garnish)
  • 4 tablespoons of gluten-free soy sauce or tamari
  • 1.5 tablespoons of sambal asli (chili garlic sauce – ensure vegan)
  • 3 tablespoons of lime juice
  • 3 tablespoons of brown sugar
  • vegetables : broccoli, asian greens, carrot (you can use cabbage, capsicum, etc) already cooked or lightly steamed
  • rice noodles (thai style) – 1/2 paquet
  • 250g firm tofu – pressed and cut in small pieces
  • sesame seeds, chili, crushed peanuts, to serve (optional)


  1. Bring water to the boil in a large saucepan. Add the noodles and cook according to the instructions, until “just cooked” – do not overcook. Drain and reserve the noodles.
  2. Heat up a dash of oil in a large pan and add the onion or shallot to the pan and fry until brown and crispy. Remove from the pan, and reserve on absorbing paper to remove some oil.
  3. In the pan, add a teaspoon of sesame oil, and tofu, the crushed garlic and ginger as well as the white from the green onion. Fry on medium heat for one to two minutes.
  4. Add soy sauce, chili sauce, lime and brown sugar and cook until the liquid will reduce and become a bit thicker. Reduce the heat to low.
  5. Add the veggies and the noodles and mix well.
  6. Serve hot, with extra ginger, sesame seeds, chili, the grilled onion and crushed peanuts.
  7. Enjoy!

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