Sugar-Free Stir-Fried Noodles with Vegetables and Tofu

Savor the vibrant flavors of this Sugar-Free Stir-Fried Noodles with Vegetables and Tofu, a wholesome, gluten-free dish bursting with colorful veggies and perfectly golden cubes of tofu. This quick and easy recipe is seasoned with a rich, umami-packed sauce made from coconut aminos, fresh ginger, and garlic, all without added sugar. Packed with fresh carrots, broccoli, red bell pepper, snow peas, and gluten-free rice noodles, this dish delivers a satisfying crunch and a comforting softness in every bite. Perfect for busy weeknights, this stir-fry comes together in just 35 minutes and is finished with a sprinkle of sesame seeds and green onions for a fragrant, restaurant-worthy touch. Healthy, hearty, and loaded with plant-based protein, this is a must-try for anyone seeking a nutritious, flavorful meal the whole family will enjoy.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 200 grams Gluten-free rice noodles
• 1 large Carrot
• 1 medium Red bell pepper
• 150 grams Broccoli florets
• 100 grams Snow peas
• 2 stalks Green onion
• 2 tablespoons Sesame oil
• 1 inch piece Fresh ginger
• 3 cloves Garlic
• 3 tablespoons Coconut aminos
• 1 tablespoon Rice vinegar
• 120 ml Unsalted vegetable broth
• 1 teaspoon Cornstarch
• 1 tablespoon Sesame seeds
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Press the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for 10–15 minutes. Once pressed, cut the tofu into 1-inch cubes.

Step 2

Cook the gluten-free rice noodles according to package instructions. Drain, rinse under cold water, and set aside.

Step 3

Peel the carrot and slice it into thin matchstick-sized strips. Slice the red bell pepper into thin strips. Cut the broccoli into small florets, trim the snow peas, and finely slice the green onions.

Step 4

In a small bowl, mix the coconut aminos, rice vinegar, and unsalted vegetable broth. In a separate small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry, then add it to the sauce mix and stir. Set aside.

Step 5

Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and sprinkle them with salt and pepper. Cook for 3–4 minutes on each side until golden brown. Remove the tofu from the pan and set aside.

Step 6

In the same skillet or wok, add the remaining tablespoon of sesame oil. Add the minced ginger and garlic, and sauté for 1 minute until fragrant.

Step 7

Add the carrot, bell pepper, broccoli florets, and snow peas to the skillet. Stir-fry for 4–6 minutes, allowing the vegetables to remain crisp but tender.

Step 8

Return the cooked tofu to the skillet. Pour the prepared sauce over the vegetables and tofu, then toss to coat evenly.

Step 9

Add the cooked noodles to the skillet, and gently toss everything together until well mixed and heated through.

Step 10

Transfer the stir-fried noodles to serving bowls. Garnish with sliced green onions and sesame seeds. Serve warm and enjoy!

Nutrition Facts

Serving size	(1313.5g)

Amount per serving	% Daily Value*
Calories	1244.5

Total Fat 53.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 13.8g
Cholesterol 0mg	0%
Sodium 1590.1mg	0%
Total Carbohydrate 143.6g	0%
Dietary Fiber 19.9g	0%
Total Sugars 27.9g
Protein 61.7g	0%

Vitamin D 0IU	0%
Calcium 841.8mg	0%
Iron 12.8mg	0%
Potassium 1478.9mg	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: 37.0%

Protein: 18.9%

Carbs: 44.1%