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Week of 12/9/24

Stir-Fried Tofu and Noodles
with spinach and tomatoes

Active: 35 Total: 35
Original GF Paleo Vegetarian
Stir-Fried Tofu and Noodles

This homey stir fry first appeared in the very early days of our meal plans (2014!). We decided it was too tasty to leave behind, and we think you'll agree. This vegetarian version uses tofu in place of the chicken and fresh tomatoes that cook down into a flavorful sauce.

Proteins
Tofu
Cuisines
Asian - Fusion
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43

Ingredients

Metric
Servings:
4
Stir-Fried Tofu and Noodles:
  • Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Garlic - 3 cloves , minced
  • Lo mein noodles - 8 oz (sub linguine or spaghetti)
  • Green onions - 3 stalks , chopped, green and white parts separate
  • Tomatoes, Roma - 4 , chopped
  • Stock, any type - 1/2 cup
  • Soy sauce, low-sodium - 3 Tbsp
  • Brown sugar - 1 Tbsp
  • Cornstarch - 1 1/2 Tbsp + 2 Tbsp
  • Oil, cooking - 1 1/2 Tbsp + 1 1/2 Tbsp
  • Baby spinach - 8 oz
  • Lemon juice - 1 Tbsp
  • Sriracha - for serving

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Garlic - Prep as directed. (Can be done up to 5 days ahead)

  3. Cook noodles - Bring a saucepan of salted water to a boil. Add noodles and cook according to package instructions. If cooking ahead of time, toss noodles with a bit of oil to prevent sticking. (Can be done up to 5 days ahead)

  4. Green onions / Tomatoes - Prep as directed and store separately.

  5. Make sauce - Mix together stock, soy sauce, brown sugar, and first part of cornstarch.

  6. Season tofu - Toss tofu with second portion of cornstarch and some salt and pepper.

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Make

  1. Heat a wok or deep saute pan over medium-high heat with first portion of cooking oil. Add tofu to heated oil and stir fry until the exterior is golden, 4 to 6 minutes. Transfer tofu to a bowl and set aside. 

  2. Return wok to heat and add second portion of cooking oil. Add garlic and white parts of green onions to heated oil and stir fry until fragrant, 1 to 2 minutes. Fold in the tomatoes and continue to cook until tomatoes have broken down and started to release liquid, ~5 minutes.

  3. Return tofu to wok and push everything to the side, forming a well in the middle. Give the sauce a stir and pour it into the well. When it starts to bubble and thicken, fold in spinach and cooked noodles and toss everything together. Cook until everything is well-combined and heated through, ~2 minutes more.

  4. Remove from heat and stir in lemon juice. Taste and season with some salt and pepper, if needed.

  5. Divide stir fry among serving bowls and top with green parts of green onions and sriracha. Enjoy!

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