This tofu stir fry noodles is a quick, easy meal to throw together, especially if you realize you have absolutely nothing to eat for dinner and don’t want the delivery guy judging you for getting takeout twice a week.
With whatever you have on hand, you can make these tofu stir fry noodles tonight. No tofu? Leave it out, swap it with chicken or beef, or even throw in a handful of cashews at the end. No snow peas? Frozen green beans, man. Keep those in your freezer at all times. This dish tastes just as good as fresh green beans when cooked lightly.
No chow mein noodles? Now you’re just being whiny. Substitute with whatever noodle-y goodness you desire.
Best Tofu Stir Fry Noodles Recipe
- 2 tablespoons peanut oil
- 2 medium shallots sliced into thin rings
- 10 ounces chow mein noodles
- 1 medium onion sliced
- 2 large cloves garlic coarsely chopped
- 1 medium jalapeno sliced into rings
- 1 block firm tofu sliced into 1/2-inch slices and patted dry
- 1 handful snow peas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon sambal oelek
- 1 tablespoon soy sauce
- 2 medium lemons for serving
- Heat half an inch of oil in a wok or other large sauté pan. Fry the shallots until golden brown. Remove and drain on a paper towel.
- Meanwhile, boil a medium pot of water. Add the prepared chow mein noodles and cook according to package instructions, stopping a bit shy of completely done. Drain and rinse with cool water.
- Drain all but two tablespoons oil from the pan. Saute onion until translucent, then add garlic and jalapeno. Cook until softened but not brown. Add tofu and allow to cook for a few minutes to slightly brown the tofu. Add the snow peas and noodles, stirring gently until the beans are softened, about 1 to 2 minutes. Try not to break up the tofu.
- Stir in remaining spices, sambal oelek, and soy sauce. Serve immediately with fresh lemon wedges, fried shallots, and additional sambal oelek.