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Vegetarian, Meal soups and plant based

Crispy tofu with vegetable stir-fried noodles

Crispy tofu with vegetable stir-fried noodles is a vegetarian dish for 4 people, ready in 35 minutes, easy to make, for €2.10 per serving. The key is coating the tofu in cornstarch before frying, which creates a golden crust while the inside stays soft. The vegetables, cooked quickly over high heat, keep their crunch and balance out the tofu and noodles.

Tofu that's crispy outside and soft inside, served over fragrant stir-fried noodles.

Crispy tofu with vegetable stir-fried noodles
Total time
35 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

This dish plays on two textures that work well together. The tofu, coated in cornstarch then fried, develops a crisp golden crust while staying soft inside. The Chinese noodles, stir fried with the vegetables and soy sauce, bring a chewy bite and umami flavor, while the carrots, Chinese cabbage and bell pepper stay crunchy thanks to a quick, high heat cook.

It's a weeknight dinner that works for busy evenings and for meals where you want a vegetarian dish that kids will eat too. Mon Chou likes this kind of recipe, it breaks up the routine without requiring any tricky technique. The vegetables are cut into strips and everything cooks in about thirty minutes, perfect for a colorful meal without spending the whole evening on it.

The ingredients

4 people

Dairy

  • Firm tofu 400 g

Pantry

  • Cornstarchoften in the pantry 4 tbsp
  • Chinese noodlesoften in the pantry 300 g
  • Soy sauceoften in the pantry 4 tbsp
  • Sunflower oiloften in the pantry 5 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrot 2
  • Chinese cabbage 200 g
  • Red bell pepper 1
  • Garlic 2 cloves

Allergens Gluten, Soy

The step by step recipe

  1. Press the tofu and cut it into cubes, then roll them in the cornstarch. 10 min

    Shake them in a bowl with the cornstarch, the coating turns out more even.

  2. Cook the noodles according to the package, drain them and rinse under cold water. 4 min

    A drizzle of oil on top keeps them from sticking.

  3. Fry the tofu cubes in 3 tablespoons of oil until golden on all sides. 10 min

    Keep the oil hot, otherwise the cornstarch soaks up the fat.

  4. In a wok, stir fry the carrots, cabbage, bell pepper and garlic cut into strips in the remaining oil. 6 min

    High heat and short cooking time, the vegetables should stay crisp.

  5. Add the noodles and soy sauce, mix, then place the tofu on top. 3 min

    Add the tofu at the end, otherwise it loses its crispiness.

Our tips to get it right

  • Press the tofu well before cutting it, if it's too wet the cornstarch won't stick and the crust will be thinner.
  • Prep all the vegetables and the tofu before turning on the heat, wok cooking goes fast and you won't have time to cut as you go.
  • Use a wok or a wide skillet rather than a saucepan, the vegetables need to sit in a single layer to brown properly instead of steaming.

The variations

  • Swap the red bell pepper for snap peas or small broccoli florets depending on the season.
  • For a spicier version, add a spoonful of chili sauce or some grated fresh ginger with the garlic in the wok.
  • For kids who prefer less crunch, let the vegetables cook two extra minutes and cut the tofu into smaller cubes.

What to serve it with

  • A bowl of miso soup to start
  • Edamame as a starter
  • Iced green tea

Storage

This dish keeps for 2 days in the fridge in a sealed container. Reheat it in a skillet rather than the microwave so the tofu gets some crispiness back. Freezing isn't recommended, the noodles and tofu lose their texture once thawed.

Questions about this dish

Can you use a different type of noodle instead of Chinese noodles?

Yes, rice noodles or udon noodles work well as a substitute. Just adjust the cooking time according to the package instructions.

How do you get really crispy tofu?

The trick is pressing the tofu well before cutting it, then rolling it in cornstarch without overdoing it. The oil needs to be hot enough so the crust forms quickly without soaking up too much fat.

Can you make this dish ahead of time?

You can cut the vegetables and tofu ahead and store them separately in the fridge. Avoid frying the tofu too early, it tastes best fried right before serving so it stays crispy.

What type of tofu works best for this recipe?

Use firm tofu, it holds its shape during cooking and takes on the cornstarch coating well. Silken or soft tofu would fall apart too easily when cut into cubes.

How long does it take to make crispy tofu with vegetable stir-fried noodles?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in crispy tofu with vegetable stir-fried noodles?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does crispy tofu with vegetable stir-fried noodles cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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