Stir Fry Noodles with Crispy Garlic Tofu

Stir Fry Noodles with Crispy Garlic Tofu
  • 2 cups Tofu
  • 1/2 teaspoon Mushrooms
  • Carrots
  • bean sprouts
  • Hoisin sauce
  • Fry noodles
  • corn starch
  • garlic
  • cloves
  • paprika
  • salt
  • rice vinegar
  • tamari
  • coconut sugar
  • chili paste
  • ginger powder


For the Crispy Garlic Tofu
  • 1 block extra firm tofu (removed from package)
  • 1 1/2 tbsp corn starch (or corn flour if you don't have corn starch)
  • 3-5 cloves minced garlic
  • 1 tsp paprika (add 1/2 tsp more for extra heat)
  • salt to taste
For the stir fry
  • 1/3 cup sliced mushrooms
  • 1/3 cup sliced carrots
  • 1/4 cup bean sprouts
  • 1/3 cup tamari
  • 1 tbsp rice vinegar
  • 1 tbsp coconut sugar
  • 2 cloves minced garlic
  • 1 tsp chili paste
  • 2 tsp GF hoisin sauce
  • 1/2 tsp ginger powder
  • GF Stir Fry noodles
  1. For the crispy garlic tofu:Press your tofu by placing it in between a thin towel (covering it completely) and place a heavy object on top - I used the lid of my dutch oven. Let it sit for 40-45 minutes
  2. Preheat oven to 475º F
  3. Cut the tofu into cubes or desired shape and transfer to a bowl
  4. To the tofu, add the paprika and salt - mix well until all the tofu is covered ( be gentle when mixing as the tofu can still break)
  5. Add the cornstarch and gently mix to make sure all the tofu is well coated with the corn starch
  6. Transfer tofu to a baking sheet in an even layer
  7. Bake at 475º for 15 minutes
  8. For the stir fry noodles and veggies:Add the mushrooms and carrots to a hot wok and saute for 2-3 minutes, then add the bean sprouts and saute for an additional 3-4 minut
  9. Add the tamari, vinegar, hoisin, chili paste, garlic, coconut sugar, and ginger powder and saute for 2-3 minutes
  10. Cover the wok and let the veggies cook on low heat while we prepare the noodles
  11. Take 8-10 cups of boiling water (be sure it's boiling, otherwise the noodles won't cook properly) and remove from heat then add the stir fry noodles. Break the noodles so they separate and don't clump up - let sit in boiling water for 10 minutes. **Be sure to check the package for specific instructions as all packages vary in cooking time.

  12. Remove the lid from the wok and saute on medium-high heat until the sauce reduces. You want it to be a little saucy, but not overly saucy.
  13. Drain the noodles and add right away into the wok along with the tofu.
  14. Mix well until everything is well combined.
  15. Garnish with green onions