Soy-Free Stir-Fried Noodles with Vegetables and Tofu

Elevate your weeknight dinner menu with these Soy-Free Stir-Fried Noodles with Vegetables and Tofu—a vibrant, plant-based dish that's packed with flavor and perfect for a healthy lifestyle. Featuring tender rice noodles, golden-browned tofu, and a colorful medley of fresh vegetables like zucchini, carrots, and broccoli, this recipe delivers on both taste and nutrition. The secret lies in the soy-free sauce made with coconut aminos, vegetable broth, and a touch of maple syrup for a savory-sweet finish that's allergen-friendly and delicious. Quick to prepare in just 40 minutes, this stir-fry is a one-pan wonder ideal for busy evenings. Garnish with green onions and a squeeze of lime for a zesty, restaurant-quality meal you can enjoy at home! Perfect for those seeking soy-free dinner ideas, vegan stir-fry recipes, or a wholesome noodle dish to satisfy every palate.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles (or any soy-free noodles of choice)
• 14 ounces Firm tofu, pressed and cubed
• 1 medium Zucchini, thinly sliced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 cup Broccoli florets
• 2 stalks Green onions, chopped
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 tablespoons Avocado oil (or any neutral cooking oil)
• 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
• 3 tablespoons Vegetable broth
• 1 tablespoon Maple syrup
• 1 teaspoon Rice vinegar
• 1 teaspoon Cornstarch
• 2 optional Lime wedges (for serving)

Directions

Step 1

Soak the rice noodles according to package instructions. Drain and set aside.

Step 2

In a small bowl, whisk together the coconut aminos, vegetable broth, maple syrup, rice vinegar, and cornstarch to make the sauce. Set aside.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

Step 4

Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.

Step 5

Add the carrot, red bell pepper, zucchini, and broccoli florets to the skillet. Stir-fry for 4-5 minutes, until the vegetables are slightly tender but still crisp.

Step 6

Return the tofu to the skillet, then add the cooked noodles and sauce. Toss everything to combine and cook for another 2-3 minutes until the sauce thickens and coats the noodles evenly.

Step 7

Remove from heat and garnish with chopped green onions. Serve immediately with lime wedges on the side, if desired.

Nutrition Facts

Serving size	(1310.2g)

Amount per serving	% Daily Value*
Calories	1528.9

Total Fat 62.4g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1080.7mg	0%
Total Carbohydrate 173.5g	0%
Dietary Fiber 22.0g	0%
Total Sugars 41.3g
Protein 79.2g	0%

Vitamin D 0IU	0%
Calcium 2884.3mg	0%
Iron 14.3mg	0%
Potassium 2212.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 20.1%

Carbs: 44.1%