Easy Weeknight Tofu Veggie Stir Fry Noodles

Finding a quick and satisfying weeknight dinner that everyone will eat can feel like an impossible task. Between juggling after-school activities, work deadlines, and the usual evening chaos, it’s tempting to just order takeout and call it a day.

That’s where this tofu veggie stir fry noodles recipe comes in handy: it’s faster than delivery, packed with good-for-you ingredients, and customizable based on whatever vegetables are sitting in your fridge. Plus, it’s a great way to introduce plant-based meals to your dinner rotation without any fuss.

What Kind of Tofu Should I Use?

For stir-fry dishes, extra-firm tofu is definitely your best friend. Regular or soft tofu contains too much water and will likely fall apart when you’re tossing it with the noodles and vegetables. When shopping, look for tofu labeled “extra-firm” or sometimes “super-firm” – these varieties have the least moisture and will hold their shape the best while cooking. Before using your tofu, make sure to press it for at least 30 minutes to remove excess water (you can wrap it in paper towels and place a heavy book on top, or use a tofu press if you have one). This pressing step is crucial because it helps the tofu get crispy on the outside while staying firm on the inside when you cook it.

Options for Substitutions

This stir fry recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Linguine: You can use any noodles you have on hand – rice noodles, udon, soba, or even spaghetti work great. Just cook according to package instructions.
• Tofu: If you’re not a tofu fan, try using tempeh, seitan, or chickpeas. For non-vegetarian options, chicken or shrimp would work well too.
• Gochujang: No gochujang? Mix 1 tablespoon sriracha with ½ teaspoon miso paste, or just use sriracha alone. You can also use sambal oelek or any chili paste.
• Maple syrup: Brown sugar, honey, or agave nectar can replace maple syrup in equal amounts.
• Rice vinegar: Apple cider vinegar or white wine vinegar can work in place of rice vinegar. Just use a little less as they’re slightly stronger.
• Vegetables: The beauty of stir fry is that you can use any veggies you have! Try mushrooms, broccoli, snap peas, or baby corn. Just cut them in similar sizes for even cooking.
• Cornstarch: Arrowroot powder or potato starch work just as well for coating the tofu. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking tofu stir fry is not pressing your tofu properly – wrap it in paper towels and place a heavy object on top for at least 30 minutes to remove excess moisture, ensuring it gets crispy instead of mushy when cooked. Another common error is overcrowding the pan with vegetables, which leads to steaming instead of stir-frying – cook in batches if needed and keep your heat high to get that perfect sear on both the tofu and veggies. To prevent your noodles from clumping together, don’t rinse them after cooking (the starch helps the sauce stick better), and toss them with a little oil if you’re not adding them to the stir fry immediately. For the best flavor development, make sure to let your tofu marinate in the cornstarch mixture for at least 10 minutes before cooking, and add your garlic and ginger at the right time – too early and they’ll burn, too late and you’ll miss out on their aromatic potential.

What to Serve With Stir Fry Noodles?

Since this stir fry already includes protein, noodles, and veggies, it works great as a complete meal on its own – but there are some tasty sides that can make it even better! A simple cucumber salad with rice vinegar dressing adds a cool, crisp contrast to the warm noodles. For extra protein and crunch, try serving some edamame sprinkled with sea salt on the side. If you want to keep things super casual, grab some store-bought spring rolls or dumplings to serve alongside – they’re perfect for dipping in extra sauce from the stir fry.

Storage Instructions

Keep Fresh: Pack your leftover stir fry noodles in an airtight container and pop them in the fridge – they’ll stay good for up to 4 days. The noodles might absorb more sauce over time, but that just means they’ll be extra flavorful the next day!

Meal Prep: This dish is perfect for meal prep! You can chop all your veggies and press the tofu up to 2 days ahead. Store prepped ingredients separately in the fridge, then toss them together when you’re ready to cook. The sauce can also be mixed ahead and stored in a jar for up to a week.

Warm Up: To enjoy your leftovers, heat them in a pan over medium heat for 3-4 minutes, adding a splash of water or soy sauce if needed. A quick zap in the microwave works too – just stir halfway through to make sure everything heats evenly. Add fresh garnishes like green onions and sesame seeds after reheating.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 40-50 g
• Carbohydrates: 80-90 g

Ingredients

For the noodles and vegetables:

• 8 oz linguine
• 2 bell peppers, thinly sliced
• 1 yellow onion, sliced
• 1 jalapeño, sliced (optional)
• 1 carrot, grated

For the tofu:

• 1 block extra firm tofu (drained, pressed)
• 2 tbsp corn starch
• 2 tbsp oil (divided use)

For the sauce:

• 1/4 cup low sodium soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• 4 garlic cloves, minced
• 1 tsp fresh ginger, minced

For topping:

• Green onion, sesame seeds, basil (for garnish)

Step 1: Cook the Noodles

• 8 oz linguine

Bring a large pot of water to a boil.

Add the linguine and cook until al dente—be careful not to overcook, as the noodles will finish in the sauce later.

Drain and rinse with cold water to stop the cooking and prevent sticking.

Step 2: Prepare and Cook the Tofu

• 1 block tofu, cubed
• 2 tablespoons cornstarch
• 2 tablespoons neutral oil (divided, 1 for this step)

Cube the tofu and toss it with the cornstarch in a bowl.

Heat 1 tablespoon of oil in a large skillet over medium heat.

Add the tofu and cook until it is browned and crispy on all sides.

I like to let the tofu sit undisturbed for a few minutes on each side for an extra crisp exterior.

Step 3: Mix the Sauce Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon gochujang
• 2 teaspoons rice vinegar
• 1 tablespoon sesame seeds
• 2 cloves garlic, minced
• 1-inch piece ginger, grated

While the tofu is cooking, combine soy sauce, hoisin, sesame oil, maple syrup, gochujang, rice vinegar, sesame seeds, minced garlic, and ginger in a bowl.

Stir well to blend.

This sauce brings a savory, sweet, and spicy flavor profile—taste and adjust sweetness or spice to your preference.

Step 4: Caramelize the Tofu with Sauce

• crispy tofu from Step 2
• half of the sauce from Step 3

Once the tofu is crispy, pour in half of the sauce (from Step 3) and toss to coat the tofu.

Let it cook for another couple of minutes until the tofu absorbs the sauce and starts to caramelize.

Transfer the sauced tofu to a bowl and set aside.

Step 5: Stir-fry the Vegetables

• 2 bell peppers, thinly sliced
• 1 yellow onion, sliced
• 1 jalapeño, sliced (optional)
• 1 carrot, grated
• 2 tablespoons neutral oil (divided, 1 for this step)

Return the empty skillet to the stove and heat the second tablespoon of oil over medium-high heat.

Add the sliced bell peppers, sliced onion, sliced jalapeño (if using), and grated carrot.

Toss and stir-fry until the veggies are slightly charred and just tender, about 5 minutes.

Step 6: Finish and Combine Everything

• cooked linguine from Step 1
• remaining half of the sauce from Step 3
• caramelized tofu from Step 4

Add the cooked linguine (from Step 1) and the remaining sauce (from Step 3) to the skillet with the vegetables.

Toss everything together until the noodles are heated through and the sauce is absorbed.

Return the caramelized tofu (from Step 4) to the skillet and toss once more to combine.

At this point, I like to add a splash of extra soy sauce if the noodles need a boost of flavor.

Step 7: Serve and Garnish

• 2 green onions, sliced
• fresh basil leaves
• extra sesame seeds, for garnish

Serve the hot noodles in bowls, topping with extra sesame seeds, fresh basil, and sliced green onions.

This final garnish adds a burst of freshness and color to the dish.