Tofu Noodle Stir-Fry Tofu Noodle Stir-Fry

Image: Ryan Brook | Food styling: Melanie Stuparyk | Prop styling: Laura Branson

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.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings



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 facts Per serving: about

  • Fibre 3 g
  • Sodium 635 mg
  • Sugars 4 g
  • Protein 27 g
  • Calories 482.0
  • Total fat 20 g
  • Potassium 407 mg
  • Cholesterol 5 mg
  • Saturated fat 3 g
  • Total carbohydrate 52 g


  • Iron 38.0
  • Folate 24.0
  • Calcium 18.0
  • Vitamin A 9.0
  • Vitamin C 10.0
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Lunch & Dinner

Tofu Noodle Stir-Fry