Tofu Noodles: A Quick, Comforting Classic

This quick and delicious tofu noodles stir-fry is one of my mum’s all-time favorite recipes—and it’s easy to see why. It’s flavorful, comforting, and comes together in under 20 minutes, making it the perfect weeknight meal. The dish features pan-fried tofu, crisp vegetables, and chewy ramen noodles tossed in a savory soy-sesame sauce.

Growing up, this was a staple in our home—whipped up whenever only a warm bowl of noodles would do. It's the kind of simple, satisfying food that feels like a hug in a bowl.

Why You’ll Love These Tofu Noodles

Whether you're short on time or craving something cozy and deeply savory, this stir-fry is a dependable favorite. It’s:

• Packed with flavor from toasted sesame oil, soy, and aromatics
• Quick to make
• Easy to customize
• Naturally vegan

This dish pairs perfectly with a hot bowl of miso soup, some pickled radish and a nice glass of Asahi beer.

Key Ingredients & Notes

Yutaka Frozen Ramen Noodles

These frozen noodles are bouncy, chewy, and ready in one minute. They’re a major time-saver without compromising texture or flavor.
Tip: Keep them stocked in your freezer for quick upgrades to any stir-fry noodle dish.

Tofu

Tofu is a great source of plant-based protein and absorbs flavor exceptionally well—especially when pan-fried with garlic, ginger, and soy sauce. For best results, I recommend using super firm tofu, like the variety from Tofoo. Its dense, meaty texture holds its shape during cooking and provides a satisfying bite. Thanks to its low moisture content, it crisps up well and is far less likely to fall apart when stir-fried.

Ingredients

Serves 2 | Prep time 5 mins | Cooking time 8-10 mins

Main ingredients:

• 3 cloves garlic, thinly sliced
• 2-inch piece ginger, julienned
• ¼ medium cabbage (~150g), shredded
• ½ red pepper (~85g), diced
• 1 medium carrot (~60g), julienned
• 1 block tofu (280g), cubed
• 3 tablespoons toasted sesame oil
• 400g fresh/frozen ramen noodles (or 200g dried)
• 1 teaspoon kombu dashi powder (optional)
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• Salt and black pepper to taste

For garnish:

• 1 spring onion, thinly sliced
• 5 cm piece takuan (pickled daikon), thinly sliced

Instructions

Boil and prep the veggies:

1. Place a large saucepan (2–3 L) of water over high heat so it reaches a rolling boil by the time you need to cook the noodles.

2. Remove the core from the cabbage quarter, then cut cross-wise into 5 mm ribbons for quick, even cooking.

3. Dice the red bell pepper into neat 1 cm cubes, ensuring uniform pieces that cook quickly and evenly.

4. Peel the carrot and julienne it into fine matchsticks about 8 cm long and 3 mm thick; this keeps the carrot crisp while allowing rapid stir-fry cooking

5. Peel the garlic cloves and slice them paper-thin so they perfume the oil without burning.

6. Peel the ginger and cut it into hair-thin batons; this distributes its aromatic heat throughout the pan.

7. Drain and pat the tofu dry, then cut into 1 cm cubes; the small, even size promotes thorough browning and perfect bite-size pieces

8. Trim the spring onion and slice it into thin discs; this garnish adds fresh bite and color.

9. Slice the takuan (pickled daikon) into delicate half-moon slivers to deliver tang and a pop of yellow at serving time.

Time to fry:

10. Heat 1 tablespoon toasted sesame oil in a large frying pan or wok over medium-high heat. Add the garlic and ginger; stir for about 60 seconds until fragrant and just golden.

11. Add the tofu cubes and sauté for roughly 1 minute. Sprinkle in 1 teaspoon sugar, a splash of mirin, and 1 tablespoon soy sauce; continue frying until each cube is seared and lightly caramelised.

12. Tip in the cabbage, red pepper, and carrot. Increase heat to high, season with salt and pepper, and stir-fry for 1–2 minutes until the veg starts to sear and glisten.

13. Once the water is boiling, par-cook the noodles for half their packet time (for example, 1 minute if total cook time is 2 minutes). Drain well; they will finish cooking in the wok.

14. Heat up the remaining sesame oil in a frying pan over a medium heat and add your noodles. Sprinkle over the dashi powder, remaining sugar, soy sauce, and another splash of mirin. Toss rapidly to coat.

15. Add the fried tofu and vegetables back into the wok. Stir vigorously for about 60 seconds, lifting and tossing so the noodles char slightly and all flavours meld.

Now plate up and garnish:

16. Divide the noodles into bowls. Top with sliced spring onion and arrange takuan on the side for colour and tang. Serve immediately.

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Hint: For the best texture and flavor, make sure your pan is hot before adding the noodles and vegetables—this helps everything sear rather than steam, giving you that irresistible pan-charred finish.

Substitutions

• Noodles: Udon, soba, or rice noodles can be used in place of ramen. Dry varieties are also fine but for best results opt for fresh - either vacuum packed or frozen.
• Tofu: Tempeh or your preferred plant based protein. I've made this before with good quality soya mince which was just as delicious!
• Vegetables: Use what you have—mushrooms, broccoli, peas, edamame all work well
• Kombu Dashi Powder: Optional; can substitute with a pinch of bouillon or omit entirely.

Variations

• Add spice: A drizzle of chili oil or pinch of chili flakes gives it a kick
• Citrus boost: A little lime juice or lemon zest adds brightness
• Gluten-free: Use rice noodles and tamari instead of wheat-based noodles and soy sauce

Equipment

• Large frying pan or wok – For stir-frying tofu, noodles, and vegetables.
• Large saucepan – To boil the noodles.
• Sharp knife – For slicing vegetables and tofu with precision.
• Chopping board – Preferably two: one for veg, one for tofu.
• Strainer or colander – To drain noodles quickly.
• Wooden spatula – For stir-frying without damaging non-stick surfaces.
• Prep bowls (optional) – To keep prepped ingredients organised before cooking.

Storage

• Fridge: Store in an airtight container for up to 2 days
• Reheating: Gently pan-fry with a splash of sesame oil to revive flavor and texture
• Avoid freezing: The noodles may become mushy after defrosting

FAQ

Related

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Pairing

These are my favorite dishes to serve with [this recipe]:

Tofu Noodles: A Quick, Comforting Classic

Aaron Zahl

Quick tofu noodle stir-fry with crisp vegetables, chewy noodles, and a savory sesame-soy sauce. Ready in under 20 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine noodles, vegan, vegan Japanese

Servings 2

Equipment

• 1 Large frying pan or wok
• 1 Large saucepan
• 1 Sharp knife
• 1 Chopping board
• 1 Strainer or colander
• 1 Wooden spatula

Ingredients

  

Main ingredients:

• 3 cloves garlic thinly sliced
• 2- inch piece ginger julienned
• ¼ medium cabbage ~150g, shredded
• ½ red pepper ~85g, diced
• 1 medium carrot ~60g, julienned
• 1 block tofu 280g, cubed
• 3 tablespoons toasted sesame oil
• 400 g fresh/frozen ramen noodles or 200g dried
• 1 teaspoon kombu dashi powder optional
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• Salt and black pepper to taste

For garnish:

• 1 spring onion thinly sliced
• 5 cm piece takuan pickled daikon, thinly sliced

Instructions

 

Boil water and prep veggies:

• Place a large saucepan (2–3 L) of water over high heat so it reaches a rolling boil by the time you cook the noodles.
• Remove the core from the cabbage quarter, slice it lengthways, then chop into 5 mm ribbons.
• Dice the red bell pepper into 1 cm cubes for even cooking and texture.
• Peel and julienne the carrot into thin matchsticks.
• Peel the garlic cloves and slice them as thinly as possible.
• Peel the ginger and slice into very thin batons.
• Pat the tofu dry, then cut into 1 cm cubes for even browning.
• Thinly slice the spring onion on a diagonal.
• Slice the takuan into thin semi-circles for garnish.

Fry time:

• In a large frying pan or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add garlic and ginger and cook for 1 minute until fragrant and lightly golden.
• Add tofu to the pan. Stir for 1 minute, then add 1 teaspoon sugar, a splash of mirin, and 1 tablespoon soy sauce. Continue frying until the tofu is lightly seared and caramelised.
• Add the cabbage, red pepper, and carrot. Increase heat to high, season with salt and pepper, and stir-fry for 1–2 minutes until the vegetables are just tender.
• When the water is boiling, par-cook the noodles for half the packet time (e.g., 1 minute if the total time is 2). Drain well.
• In the same frying pan, heat the remaining sesame oil over medium-high heat. Add the noodles, then immediately sprinkle over dashi powder (if using), the remaining sugar, soy sauce, and a splash of mirin. Stir to coat.
• Return the tofu and vegetables to the pan. Stir-fry everything together for about 1 minute, tossing well to combine and sear.

Plate up:

• Serve in bowls and garnish with sliced spring onions and takuan. Enjoy immediately.

Keyword tofu noodles, vegan stir-fry