Fried noodles with crispy tofu

By the GetYourMacros team · 2 September 2026

A satisfying stir-fry featuring oven-crisped tofu cubes and colourful vegetables tossed with savoury rice noodles.

• Time 25 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 80 g Rice noodles
• 250 g Tofu
• 10 g Cornstarch
• 200 g Frozen mixed vegetables
• 25 ml Soy sauce
• 10 g Sesame seeds
• 10 ml Extra virgin olive oil
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 200°C. Cube the tofu, toss with cornstarch and half the oil, and bake for 20 minutes until golden.
2. Boil water in a pot, turn off the heat, and soak the rice noodles according to package instructions (usually 4-5 minutes), then drain.
3. Heat the remaining oil in a large pan or wok and sauté the minced garlic for 1 minute.
4. Add the frozen mixed vegetables to the pan and stir-fry over high heat for 6-8 minutes until tender.
5. Add the cooked noodles and the crispy tofu from the oven into the pan.
6. Pour in the soy sauce and toss everything together for 2 minutes over medium-high heat.
7. Garnish with sesame seeds and serve immediately.

Tips

• Baking the tofu with cornstarch creates a great texture without deep-frying.
• This recipe works perfectly for meal prep; just reheat in a pan with a splash of water to loosen the noodles.

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