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Gallery Tofu Stir-Fry with Noodles Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons vegetable oil 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes Coarse salt 2 red bell peppers, ribs and seeds removed, thinly sliced 1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise 2 garlic cloves, slivered 1/4 to 1/2 teaspoon red-pepper flakes 2 tablespoon smooth peanut butter 1/4 cup soy sauce 1/4 cup rice vinegar Leftover spaghetti from Tomato-Garlic Spaghetti

Cook’s Notes When cooked, extra-firm tofu holds its shape better than other types; drain well on paper towels before using.

Gallery Tofu Stir-Fry with Noodles

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Tofu Stir-Fry with Noodles

Tofu Stir-Fry with Noodles

Tofu Stir-Fry with Noodles

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 4

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons vegetable oil 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes Coarse salt 2 red bell peppers, ribs and seeds removed, thinly sliced 1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise 2 garlic cloves, slivered 1/4 to 1/2 teaspoon red-pepper flakes 2 tablespoon smooth peanut butter 1/4 cup soy sauce 1/4 cup rice vinegar Leftover spaghetti from Tomato-Garlic Spaghetti

Directions

Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate.

Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt;toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.

Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar.

Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes.

Cook’s Notes When cooked, extra-firm tofu holds its shape better than other types; drain well on paper towels before using.

Cook’s Notes

When cooked, extra-firm tofu holds its shape better than other types; drain well on paper towels before using.

Reviews (9)

 Add Rating & Review     24 Ratings   5 star values:        3    4 star values:        5    3 star values:        4    2 star values:        9    1 star values:        3

Reviews (9)

Add Rating & Review     24 Ratings   5 star values:        3    4 star values:        5    3 star values:        4    2 star values:        9    1 star values:        3

Add Rating & Review

24 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 9 1 star values: 3

24 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 9 1 star values: 3

24 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 9 1 star values: 3

  • 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 9 1 star values: 3

    Martha Stewart Member     Rating: Unrated       06/17/2010   I would add some Chinese sesame oil and use seasoned rice vinegar rather than plain. Top with toasted sesame seeds and chopped green onions. Yum!  

Martha Stewart Member     Rating: Unrated       03/27/2009   The worst recipe. Without the sauce it was good, but with it, it was just unpalatable. Will never ever try again.  

Martha Stewart Member     Rating: Unrated       03/11/2009   I've tried a lot of recipes from this website, and this was by far one of my favorites. Very easy to make and cheap too.  

Martha Stewart Member     Rating: Unrated       01/10/2009   The peanut sauce was good except that the vinegar flavor was too strong. I would try it again with less than the listed 1/4 cup rice vinegar. I also did not have cabbage, but it was nice without it.

    Martha Stewart Member

    Rating: Unrated 06/17/2010

I would add some Chinese sesame oil and use seasoned rice vinegar rather than plain. Top with toasted sesame seeds and chopped green onions. Yum!

Rating: Unrated

Rating: Unrated 03/27/2009

The worst recipe. Without the sauce it was good, but with it, it was just unpalatable. Will never ever try again.

Rating: Unrated 03/11/2009

I’ve tried a lot of recipes from this website, and this was by far one of my favorites. Very easy to make and cheap too.

Rating: Unrated 01/10/2009

The peanut sauce was good except that the vinegar flavor was too strong. I would try it again with less than the listed 1/4 cup rice vinegar. I also did not have cabbage, but it was nice without it.

All Reviews for Tofu Stir-Fry with Noodles

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tofu Stir-Fry with Noodles

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest