Rice Noodle Stir Fry with Tofu

5 from 8 votes

Easy noodle dishes are a great weeknight dinner recipe because they come together quickly. This dish with tofu, inspired by pad Thai, comes together in less than 30 minutes, and the leftovers are just as delicious.

Course Main, Main Course

Cuisine American, Thai

Diet Kosher, Vegetarian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 596kcal

Author Candice

Equipment

Non-Stick Pan

Ingredients

½ lb. Pad Thai rice noodles
1 lb. firm tofu cut into 1-inch cubes
1.25 oz. scallions 1 bunch, cut into 2-inch segments, white parts also sliced down the center lengthwise
4.5 oz. bean sprouts
4 teaspoon garlic minced
4 eggs
¼ cup flavorless oil like sunflower seed or canola
5 tablespoon vegan oyster sauce
1.5 tablespoon fish sauce
1 tablespoon sugar palm or granulated
⅓ cup chopped peanuts

Instructions

Bring a pot of water to boil. Cook the noodles per the package instructions. Drain and set aside.
In the meantime, fry the tofu in a non-stick pan with the oil until golden on all sides. Add the garlic. Fry until fragrant.
Scramble the eggs into the pan and cook until mostly dry.
Add the bean sprouts, oyster sauce, fish sauce, sugar, and stir well.
Add the scallions. Stir to mix. The scallions should be wilted. Then add the cooked noodles.
Top with chopped peanuts and serve!

Notes

You can use palm sugar, granulated sugar, light brown sugar, or a combination of granulated and brown sugar.

Nutrition