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Mixed Veggie Tofu Stir-Fry

Mixed Veggie Tofu Stir-Fry

  • Author: Paige Adams
  • Prep Time: 25 minutes
  • Cook Time: 8-12 minutes
  • Total Time: 33-37 minutes
  • Yield: Serves 4


Fresh or frozen vegetables, it doesn’t matter. This mixed veggie tofu stir-fry with soy peanut sauce is an easy weeknight dinner.


  • 18 ounce package brown rice noodles
  • 114 ounce package extra firm tofu
  • 1/2 cup soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon vegetable oil
  • 3 scallions, white & green separated plus more for serving
  • 1 garlic clove, minced
  • 1 pound fresh or frozen vegetables (sliced bell peppers, broccoli & cauliflower florets, shredded carrots, sliced green beans)
  • 1/4 cup chopped roasted salted peanuts


  1. Cook the rice noodles according to package instructions. Transfer them to a colander and rinse with cold water.
  2. Pat the tofu with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
  3. Whisk together the soy sauce, sesame oil, peanut butter, rice vinegar and ginger. Marinate the tofu in the mixture for 10 minutes.
  4. Heat the oil in a wok over high heat. Add the tofu, reserving the leftover marinade, and cook until browned, about 2 minutes per side. Remove the tofu from the wok and set aside.
  5. Add the white scallions and garlic cooking until fragrant, about 30 seconds. Add the vegetables and cook for 3 to 4 minutes until bright and crisp. Stir in the noodles and remaining marinade. Sauté for a few minutes until heated through. Sprinkle with green scallions and peanuts before serving.