Tested till perfect Tofu Noodle Stir-Fry
Tofu Noodle Stir-Fry
Photography by Ryan Brook/TC Media

Tofu Noodle Stir-Fry

Pan-frying tofu gives it a lovely crispy texture. Look for steamed chow mein noodles in the refrigerated cases, near the fresh pasta and wonton wrappers.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe3 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4


  • 1 pkg (425 g) 1pkg (425 g)firm tofu
  • 2 tbsp 2tbspsodium-reduced soy sauce
  • 3 tsp 3tspsesame oil
  • 2 tsp 2tspvegetable oil
  • 1 cup 1cupfrozen peas
  • 3/4 cup 3/4cupfinely chopped green onions
  • 2 tbsp 2tbspgrated fresh ginger
  • 2 2cloves garlic, minced
  • 1 cup 1cupvegetable broth
  • 10 oz 10ozCantonese-style steamed chow mein noodles
  • 1/3 cup 1/3cupchopped roasted cashews
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Using paper towel, pat tofu dry; cut into 1/2-inch (1 cm) cubes. In bowl, whisk together half each of the soy sauce and sesame oil; add tofu and toss to coat.

In wok or large nonstick skillet, heat vegetable oil over medium-high heat; stir-fry tofu until light golden and crisp, about 5 minutes. Transfer to plate.

Add peas, green onions, ginger, garlic and remaining soy sauce to wok; stir-fry for 2 minutes. Stir in broth and bring to boil; boil for 2 minutes.

Meanwhile, cook noodles according to package directions. Drain and add to wok along with tofu; stir-fry to coat and warm through, about 2 minutes. Stir in remaining sesame oil; sprinkle with cashews.

Nutritional Information Per serving: about

cal 482 pro 27g total fat 20g sat. fat 3g
carb 52g dietary fibre 3g sugar 4g chol 5mg
sodium 635mg potassium 407mg

% RDI:

calcium 18 iron 38 vit A 9 vit C 10
folate 24
This recipe is featured on Week 2 menu for 31 Quick and Easy Budget Meals
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