Ingredients
Equipment
Method
- If needed, press the tofu for about 20 minutes before beginning. Cook the rice noodles according to their package directions while preparing the remaining ingredients. Drain, rinse if the package directs and toss with the 1 tablespoon sesame oil reserved for noodles.
- Cut the tofu into 1/2-inch-thick slices, then halve each lengthwise into long planks. Pat dry and coat lightly with cornstarch. Heat the 2 tablespoons tofu oil in a wide skillet over medium-high heat. Cook the tofu in a single layer for about 3–4 minutes per side until golden; work in batches if necessary. Set aside.
- Whisk the tamari, sauce sesame oil, maple syrup, rice vinegar, chili garlic sauce, ginger, garlic, optional tahini and water until smooth.
- Heat the remaining 2 tablespoons neutral oil in a large wok or skillet. Add the scallion whites, cabbage, carrots and snap peas. Stir-fry for 2–3 minutes until just tender and still bright.
- Add the cooked noodles and tofu, pour in the sauce and toss gently for 2–3 minutes until hot throughout and evenly coated. Divide among four bowls and finish with scallion greens and sesame seeds.
Nutrition
Notes
Timing and crispness: The 35-minute prep-and-cook method starts with pressed tofu. Add about 20 minutes if pressing is needed, plus extra time for a small-pan second batch. Coat tofu just before frying and leave space between pieces.
Seasonal vegetables: Replace the winter vegetables with 1/2 julienned zucchini, 1/2 cup corn and 1 cup spinach; add spinach near the end. Or use 1/2 cup sliced shiitake mushrooms, 1/2 cup already cooked diced sweet potato and 1/2 cup shredded kale; allow the mushrooms to cook through before tossing. Raw sweet potato will not cook in the short stir-fry time.
Swaps and finish: Tahini is the optional creamy sauce choice. Coconut sugar can replace the maple syrup, dissolved well. Noodles need their own package timing; ordinary soba may contain wheat. Cashews can add crunch, and lime wedges or chili flakes make optional finishes. These extras change nutrition.
Air fryer tofu: Cook at 400°F (200°C) for 12–15 minutes, turning halfway; basket size and browning determine timing. Use the measured tofu oil and avoid overcrowding. A stovetop wok remains the method for the noodles and vegetables.
Allergens and storage: Contains soy and sesame. Choose gluten-free noodles, tamari, starch and sauces for a gluten-free dish. Refrigerate promptly in shallow containers for 3–4 days at 40°F (4°C) or colder; reheat to 165°F (74°C), adding a little water to loosen noodles.
