These Stir Fry Noodles with Crispy Grated Tofu are quick and easy to make, hearty and filling and so delicious! The crispy grated tofu adds great texture and extra protein!
I’ve been cooking with tofu for many years now and this is the the first time I’ve tried grating it! I wasn’t sure what to think at first, but it turned out so crispy and delicious! These Stir Fry Noodles with Crispy Grated Tofu are a new regular around here!
The tofu looks a little strange after it’s been grated, but once you add a little olive oil and tamari, it crisps up perfectly and will be a staple in my kitchen from now on!
Stir Fry Noodles with Crispy Tofu Recipe Ingredients
- Tofu – I like to use super firm or extra firm tofu for this recipe. You will be grating the tofu on a box grater so you want to make sure it can stand up to being grated. My favorite tofu is the super firm, high protein, pre-pressed tofu that I buy from Trader Joe’s or Sprouts. All you need to do is open the package, drain the water out and pat the tofu dry.
- Stir Fry Noodles – You can either make your own stir fry noodles or buy them pre-packaged. I like to buy the packaged stir fry noodles that are already cooked. You can usually find them in the Asian section at your grocery store (they are usually not refrigerated. If making your own, use rice or udon noodles and cook them according to package directions and then rinse them with cold water before adding to the stir fry pan.
- Stir Fry Vegetables – I used a mixture of green cabbage, carrots and edamame. You can really use any kind of stir fry veggies you like for his recipe. It’s a great way to use up any extra veggies you have in the fridge that might go bad.
- Garlic and Ginger – I like to add some fresh ginger, garlic and green onion to add some nice aromatic flavors to the stir fry. You can use pre-minced garlic and ginger if you like, but I would recommend fresh over dry spices.
- Green Onion – I like to add some chopped up green onion to the stir fry while it’s cooking and then you can also use some as a garnish. I also like to garnish with fresh cilantro and chili oil.
- Tamari and Toasted Sesame Oil – Tamari, or soy sauce, and toasted sesame oil make up the “sauce” for these stir fry noodles. I added measurements but you can just eyeball if you like!
- Olive Oil – I use olive oil for cooking the tofu and the stir fry veggies. I mainly just use the toasted sesame oil for flavoring everything at the end, but you could also cook your tofu and veggies with it if you like.
How To Make The Best Stir Fry Noodles
- Start by preparing your tofu. Drain tofu and pat it dry. Grate the tofu on the large side of a box grater and then pat dry. Heat a large skillet over medium heat and add about 2 tablespoons of olive oil. Cook tofu for a few minutes, stirring occasionally, until starting to brown and then add 1-2 tablespoons tamari. Stir again and keep cooking tofu until it’s brown and crispy, about 15 minutes.
- Remove tofu from the pan. Add a teaspoon of olive oil to the pan along with your vegetables and some salt and pepper. Stir everything together and then cook vegetables until softened, 5-7 minutes.
- Add in the stir fry noodles and the remaining tamari and sesame oil. Stir everything together and carefully break apart the noodles. Once the noodles are fully mixed in, add the crispy tofu. Stir everything together again, give it a taste and add extra seasonings, if needed.
Recipe Frequently Asked Questions
- Is this recipe gluten free? No, my stir fry noodles are not gluten free, but this recipe can easily be made gluten free by using gluten free noodles and tamari.
- Is this recipe vegan? Yes!
- What can I use besides tofu? I would suggest adding chickpeas for some extra protein if you don’t want to use the tofu.
- Can I use my own veggie mix? Of course! Use whatever veggies you have on hand.
- How long will leftovers last in the refrigerator? They should last about 4 days if they are store in an airtight container.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!