StirFry Noodles with Crispy Grated Tofu

These Stir-Fry Noodles with Crispy Grated Tofu are quick, easy to make, hearty, filling, and so delicious! The crispy grated tofu adds great texture and extra protein.

I’ve been cooking with tofu for many years, and this is the first time I’ve tried grating it! Initially, I wasn’t sure what to think, but it was so crispy and delicious. These Stir-Fry Noodles with Crispy Grated Tofu are a new regular around here!

The tofu looks a little strange after it’s been grated, but once you add olive oil and tamari, it crisps up perfectly and will be a staple in my kitchen.

Stir Fry Noodles with Crispy Tofu Recipe Ingredients

• Tofu – I like to use super-firm or extra-firm tofu for this recipe. You will be grating the tofu on a box grater to ensure it can stand up to being grated. My favorite tofu is the super-firm, high-protein, pre-pressed tofu I buy from Trader Joe’s or Sprouts. All you need to do is open the package, drain the water, and pat dry the tofu.
• Stir Fry Noodles – You can either make your own stir-fry noodles or buy them pre-packaged. I like to buy packaged stir-fry noodles that are already cooked. You can usually find them in the Asian section at the grocery store; they’re usually not refrigerated. If making your own, cook rice or udon noodles according to package directions. Rinse them with cold water before adding them to the stir-fry pan.
• Stir Fry Vegetables – I used a mixture of green cabbage, carrots and edamame. You can use any stir-fry veggies you like for his recipe. It’s a great way to use up any extra veggies you have in the fridge that might go bad. 
• Garlic and Ginger – I like adding fresh ginger, garlic, and green onion to some nice aromatic flavors to the stir-fry. You can use pre-minced garlic and ginger, but I recommend fresh over dry spices.
• Green Onion – I like to add some chopped-up green onion to the stir fry while it’s cooking, and then you can also use some as a garnish.  I also like to garnish with fresh cilantro and chili oil.
• Tamari and Toasted Sesame Oil – Tamari, or soy sauce, and toasted sesame oil make up the “sauce” for these stir-fry noodles. I added measurements, but you can eyeball them if you like!
• Olive Oil – I use olive oil to cook the tofu and stir-fry veggies. I mainly use the toasted sesame oil to flavor everything at the end, but you can also cook your tofu and veggies with it if you like.

Why Your Body Will Love This Stir Fry

• Protein Power – Tofu is amazing because it’s super versatile, works well in myriad seasons, sauces, and dressings, and is a great meat alternative because it’s a complete protein. This makes our muscles happy, and our bellies satisfied.
• Magical Cabbage – Or were beans the magical fruit? Like beans, cabbage is full of fiber, aiding digestion and regular bowel movements and helping us feel full longer (contributing to weight loss). It’s also known to prevent cancer (thank you, sulforaphane), boost the immune system (vitamins C and K), reduce the risk of heart disease (thanks to anthocyanins), and boost brain and bone health.
• Heart Health – The omega-3 and -6 fatty acids found in edamame reduce inflammation and lower the levels of triglycerides. Vitamin K and antioxidants may even reduce the risk of heart disease.

How To Make The Best Stir Fry Noodles

1. Start by preparing your tofu. Drain tofu and pat it dry. Grate the tofu on the large side of a box grater and then pat dry. Heat a large skillet over medium heat and add 2 Tablespoons of olive oil. Cook tofu for a few minutes, stirring occasionally, until starting to brown, and then add 1-2 Tablespoons of tamari. Stir again and cook tofu until it’s brown and crispy, about 15 minutes.
2. Remove tofu from the pan. Add a teaspoon of olive oil to the pan along with your vegetables and some salt and pepper. Stir everything together and cook vegetables until softened, 5-7 minutes.
3. Add in the stir-fry noodles and the remaining tamari and sesame oil. Stir everything together and carefully break apart the noodles.  Once the noodles are fully mixed in, add the crispy tofu. Stir everything together again, taste it, and add extra seasonings if needed.

Recipe Frequently Asked Questions

• Is this recipe gluten-free? My stir-fry noodles are not gluten-free, but this recipe can easily be made gluten-free by using gluten-free noodles and tamari.
• Is this recipe vegan? Yes!
• What can I use besides tofu? I suggest adding chickpeas for extra protein if you don’t want to use the tofu.
• Can I use my own veggie mix? Of course! Use whatever veggies you have on hand.
• How long will leftovers last in the refrigerator? They should last about four days if they are stored in an airtight container.

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Asian-Inspired Easy Tofu Recipes?

Peanut Butter Tofu

Spicy Edamame Stir Fry with Tofu

Sweet and Spicy Chili Tofu Bowls

Korean-Inspired Tofu Bowls with Vegetables

Teriyaki Tofu Bowls

Stir Fry Noodles with Crispy Grated Tofu

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 4 reviews

• Author: She Likes Food
• Total Time: 40 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

These Stir Fry Noodles with Crispy Grated Tofu are easy to make, filling and so delicious!

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Ingredients

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• 1 (16 oz) package extra firm tofu, patted dry and pressed (if needed)
• 1 (14.2) package ready to use stir fry noodles (they usually come in a package with two separate packages inside.  Make sure to use both packages!
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 cup green onion, cut into about 1 inch pieces
• 3 cloves garlic, minced
• 1 teaspoon minced ginger
• 2–3 teaspoons olive oil
• 2–3 tablespoons tamari, or soy sauce
• 2 tablespoons toasted sesame oil
• Optional garnishes: green onion, cilantro, toasted sesame seeds, chili oil

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Instructions

1. Start by preparing your tofu.  Drain tofu and pat it dry.  Grate the tofu on the large side of a box grater and then pat dry.  Heat a large skillet over medium heat and add about 2 tablespoons of olive oil.  Cook tofu for a few minutes, stirring occasionally, until starting to brown and then add 1-2 tablespoons tamari.  Stir again and keep cooking tofu until it’s brown and crispy, about 15 minutes.
2. Remove tofu from the pan.  Add a teaspoon of olive oil to the pan along with your vegetables and some salt and pepper.  Stir everything together and then cook vegetables until softened, 5-7 minutes.
3. Add in the stir fry noodles and the remaining tamari and sesame oil.  Stir everything together and carefully break apart the noodles.  Once the noodles are fully mixed in, add the crispy tofu.  Stir everything together again, give it a taste and add extra seasonings, if needed.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Dinner, Vegan
• Method: Stovetop
• Cuisine: Asian Inspired