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Mongolian Tofu Noodles
with bell peppers / snow peas

Active: 40 Total: 40

For maximum flavor and texture, the tofu in this noodle stir-fry is coated in cornstarch and shallow-fried in oil before being tossed with noodles and a rich, savory sauce. This meal was last featured in 2020.

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Mongolian Tofu Noodles:
  • Tofu, extra-firm - 16 oz, cubed (vacuum-packed preferable)
  • Bell peppers, green - 1, thinly sliced
  • Noodles, lo mein - 8 oz (sub spaghetti)
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Coriander, ground - 1/4 tsp
  • Cornstarch - 2 Tbsp + 1 Tbsp
  • Oil, cooking - 3 Tbsp
  • Water - 1 Tbsp
  • Snow peas, fresh or frozen - 10 oz (sub snap peas)
  • Hot sauce (opt) - for serving
Mongolian Stir-fry Sauce:
  • Garlic - 4 cloves, chopped
  • Stock, any type - 1 1/4 cup
  • Soy sauce, low-sodium - 1/3 cup
  • Brown sugar - 3 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Red pepper flakes (opt) - 1/2 tsp

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into small, 1/3” / .7 cm thick cubes. (Can be done 1 day ahead)

  2. Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Make sauce - Combine garlic, stock, soy sauce, brown sugar, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)

  4. Cook noodles - Cook noodles according to package instructions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 2 days ahead)

  5. Season tofu - Toss tofu with salt, pepper, dried coriander, and first portion of cornstarch.

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Make

  1. Heat a wok or skillet with cooking oil over medium heat. When oil is hot, add tofu in a single layer. Cook tofu, without stirring, until deep golden brown and crisp on one side, 2 to 3 minutes. Use a spatula to flip tofu and continue cooking, stirring occasionally, until tofu is golden brown on all sides, 5 to 6 minutes more. Transfer tofu to a paper towel-lined plate and set aside.

  2. To remaining oil in the wok, add bell peppers and saute for ~2 minutes to get started cooking.

  3. Add sauce and bring to a simmer.

  4. Whisk together second portion of cornstarch and water. Stir into simmering sauce. Simmer for 2 minutes until sauce thickens slightly.

  5. Add snow peas and cook for 1 minute.

  6. Add noodles to pan and stir to coat in sauce.

  7. Remove wok from heat and stir in tofu.

  8. Serve noodles with some extra red pepper flakes or some hot sauce if you’d like. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (63)
Gluten-free (6)
Paleo (3)
Vegetarian (19)

Most Helpful

This was really good. I bought presliced flank steak and have no regrets. I subbed sugar snap peas because I don’t love snow peas, and chopped them smaller. I did 1.5 amount of cornstarch mix for the sauce and it stuck well to the noodles. I chopped up the meat at the end to be bite size and it made a big difference in eating easily.

By: Kera
Posted: Feb 26, 2022
Diet: Original
1 Helpful

34 reviews

Super delish! Came together pretty quickly even with my bumbling kitchen skills. A little more heat would be good but a short solid meal overall!

By: Katharine
Posted: Apr 13, 2022
Diet: Original
0 Helpful

This was delicious and a winner for the whole family! I followed the recipe, except used 12oz noodles and the recommendation of 1.5x the corn starch mix. It was perfect! Will be making this again!

By: Kristin
Posted: Mar 30, 2022
Diet: Original
0 Helpful

This was simple and very tasty. It made for good leftovers, too. I made the recipe as directed, but I used yellow pepper instead of green.

By: Emily
Posted: Mar 10, 2022
Diet: Vegetarian
0 Helpful

Replaced green peppers with shredded cabbage/slaw and topped dish with squeeze of lime and hot sauce. We all loved it.

By: Jessica
Posted: Mar 08, 2022
Diet: Vegetarian
0 Helpful

I made this with bok choy instead of snow peas because I am not a big fan of snow peas and I had some bok choy to use and I thought it tasted great!

By: Sara
Posted: Feb 28, 2022
Diet: Vegetarian
0 Helpful

This was really good. I bought presliced flank steak and have no regrets. I subbed sugar snap peas because I don’t love snow peas, and chopped them smaller. I did 1.5 amount of cornstarch mix for the sauce and it stuck well to the noodles. I chopped up the meat at the end to be bite size and it made a big difference in eating easily.

By: Kera
Posted: Feb 26, 2022
Diet: Original
1 Helpful