Back Pocket Stir Fry with Noodles Recipe
This vibrant Back Pocket Stir Fry with Noodles is a quick and easy meal featuring brown rice noodles, crispy tofu, and a colorful medley of vegetables tossed in a flavorful homemade sauce. Perfect for weeknight dinners, it’s a nutritious, satisfying stir fry that combines savory, sweet, tangy, and spicy notes, garnished with fresh peanuts, cilantro, and lime for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Noodles
- 7 ounces brown rice noodles
Protein
- 1 14-ounce package tofu
- 1 tablespoon olive oil for sautéing
Vegetables and Aromatics
- 3–4 cups chopped vegetables (pre-chopped fresh stir fry mix recommended)
- 2 cloves garlic, minced
Sauce
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 2–3 tablespoons brown sugar or honey
- 1/4 cup water
- 2–3 tablespoons white vinegar, to taste
- 1 teaspoon chili paste, to taste
Garnishes
- Peanuts
- Cilantro
- Lime wedges
Instructions
- Prepare the Sauce: In a small bowl or jar, combine the soy sauce (or tamari), brown sugar or honey, water, white vinegar, and chili paste. Shake or whisk until the sauce is smooth and all ingredients are fully incorporated.
- Soak the Noodles: Place the brown rice noodles in a bowl of warm water and let them soak until they are tender but still firm to the bite, usually about 10-15 minutes. Drain and set aside.
- Cook the Tofu: Press the tofu using paper towels to remove as much moisture as possible. Cut the tofu into cubes. Heat a nonstick skillet over medium-high heat and add a tablespoon of olive oil. Fry the tofu cubes until they are golden brown on all sides. Add a splash of the prepared sauce while cooking to develop a nicely browned crust. Remove the tofu from the skillet and set aside in a bowl.
- Cook the Vegetables: In the same pan, add a little more olive oil if needed, then toss in the chopped vegetables and minced garlic. Stir-fry over medium-high heat until the vegetables are tender-crisp, which should take about 3-5 minutes depending on the vegetable mix.
- Combine and Stir-Fry: Add the drained noodles to the skillet with the cooked vegetables. Pour about half of the stir-fry sauce over the noodles and vegetables. Stir-fry everything together, tossing continuously, until the noodles are fully coated and heated through, approximately 2-3 minutes.
- Finish the Dish: Return the tofu to the skillet and gently toss everything to combine and warm the tofu. Remove from heat.
- Serve: Divide the stir fry into bowls and garnish with chopped peanuts, fresh cilantro leaves, and lime wedges on the side for squeezing over the top. Enjoy immediately.
Notes
- Pressing tofu properly is key to achieving a crispy texture on the outside.
- You can customize the vegetable mix based on what you have on hand; bell peppers, snap peas, carrots, and broccoli work well.
- Adjust the chili paste according to your preferred spice level.
- For a gluten-free dish, substitute soy sauce with tamari.
- Use brown sugar for a vegan-friendly version, or honey if not strictly vegan.
- Leftovers keep well in the refrigerator for up to 2 days; reheat in a skillet to maintain texture.
Keywords: stir fry, tofu stir fry, brown rice noodles, easy dinner, vegetarian, gluten free, quick meal
