Tofu Noodle Stir-fry

    • Makes4 servings
Tofu Noodle Stir-fry

The sauce for this delicious stir-fry is easy to put together with ingredients you've probably got in the cupboard. Feel free to swap the vegetables for other favourites or whatever you have on hand.


  • 1/2 454 g pkg vermicelli rice noodles, about 1/2 in (1 cm) width

  • 1 lemon

  • 3 tbsp soy sauce

  • 1 tbsp cornstarch

  • 1 tsp grated ginger

  • 1 tbsp honey

  • 2 cloves garlic, minced

  • 3 tbsp vegetable oil

  • 1 450 g pkg extra-firm tofu, cut into cubes

  • 1 sweet pepper, cut into bit-sized strips

  • 1 225 g pkg sliced mushrooms

  • 1/2 lb snow peas, or snap peas, trimmed


  • Fill a kettle with water and bring to a boil. Pour into a large bowl. Add noodles, separating as you add them. Soak, stirring and separating from time to time until tender, 15-20 minutes. Drain well.

  • Meanwhile, squeeze ¼ cup (50 mL) juice from the lemon into a small bowl. Add 1⁄2 cup (125 mL) cold water and soy sauce. Whisk in cornstarch. Stir in ginger, honey and garlic.

  • Set a large frying pan over medium-high heat. Add vegetable oil. When hot, add the tofu. Cook until lightly golden, turning once, about 4-6 minutes.

  • Add pepper and mushrooms. Stir-fry until they begin to soften slightly, 3-4 minutes. Reduce heat if stir-fry starts to stick. Add snow peas. Stir-fry for 1 minute.

  • Stir in lemon mixture. Cook until thickened, 1-2 minutes. Stir in noodles and serve immediately. Leftovers will keep well, covered and refrigerated, for up to 2 days.

Nutrition (per serving)

Carbohydrates 15g, Fibre 13g, Sodium 2mg.

This article was originally published on Jun 01, 2011