Veggie & Tofu Stir Fry with Noodles

Tasty for $10

This Veggie and Tofu Stir Fry with Noodles is a quick, budget-friendly meal that’s packed with flavor and costs less than $10 to make! Made with tender-crisp vegetables, golden tofu, and a savory garlic-ginger sauce, this easy stir fry is perfect for busy weeknights. Whether you’re looking for an affordable vegan dinner, a healthy stir fry recipe, or a simple plant-based meal, this dish delivers delicious results in just 30 minutes!

This recipe is a part of our Tasty for $10 vegan recipe series. Check out the YouTube video to see how it's made and subscribe to our channel so you don't out on new videos coming very soon. Keep reading for the full written recipe below!

Veggie & Tofu Stir Fry with Noodles

Ready in 25 minutes | Makes 4-6 Servings

INGREDIENTS

• 1 - 16 oz box spaghetti noodles

• 1 - 14 oz package firm tofu, diced

• 1 lb zucchini, sliced

• 2 bell peppers, sliced

• 1 - 12 oz package frozen stir fry vegetables

• 4-6 green onions, sliced

• 1 tsp garlic powder

• ¼ tsp cayenne pepper

• ½ tsp ground ginger

• ¼ tsp salt

• 2 Tbsp soy sauce

• 1 Tbsp brown sugar

• 1 Tbsp cornstarch

• 2 Tbsp vegetable cooking oil

• 2-4 Tbsp water
  

PREPARATION

1. Cook the Noodles:

   • Bring a pot of water to a boil and cook the spaghetti noodles for 5-6 minutes. Drain and set aside.

2. Prepare the Tofu:

   • Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.

   • Add diced tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.

3. Sauté the Vegetables:

   • In the same pan, add the remaining 1 tablespoon of oil.

   • Add zucchini, bell peppers, half of the sliced green onions, and frozen stir-fry vegetables.

   • Stir-fry for 5-7 minutes until vegetables are tender but still crisp.

4. Make the Sauce:

   • In a small bowl, mix soy sauce, brown sugar, cornstarch, garlic powder, cayenne pepper, ground ginger, water and salt.

   • Stir well until the cornstarch dissolves.

5. Combine Everything:

   • Return the cooked tofu to the pan with the vegetables.

   • Pour in the sauce and stir well to coat everything evenly.

   • Cook for another 2-3 minutes until the sauce thickens and evenly coats the tofu and vegetables.

6. Garnish & Serve:

   • Add a serving of the cooked noodles to a dish and top with a generous portion of the veggie and tofu stir-fry.

   • Sprinkle with sliced green onions and serve hot.

Tips for the Best Veggie and Tofu Stir Fry with Noodles

• Baking the Tofu Instead of Pan-Frying: If you prefer a crispier, less oily tofu, bake it instead! Preheat your oven to 400°F (200°C), toss the diced tofu with 1 tablespoon of soy sauce and a light drizzle of oil, then spread it on a lined baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

• Make it Gluten-Free: Swap the spaghetti noodles for rice noodles or gluten-free pasta, and use tamari instead of soy sauce.

• Customize the Veggies: Use whatever vegetables you have on hand—broccoli, carrots, mushrooms, or snap peas all work great!

• Boost the Protein: Add extra tofu or toss in some cooked edamame or chickpeas for more plant-based protein.