Gluten-Free Sweet Chili Tofu Noodles | For Meatless Monday inspiration, look no further than this vegetarian stir-fry recipe. Quick and easy, it's a one pot recipe full of healthy vegetables, gluten-free ingredients, and rich flavor from an easy homemade stir-fry sauce. It’s budget-friendly takeout at home or the perfect meal prep recipe and it comes together in minutes. Enjoy as a weeknight dinner and remember that the leftovers taste incredible for lunch the next day!
For Stir Fry 8 ounces firm tofu 8 ounces gluten-free rice noodles 1 tablespoon + 1 tablespoon vegetable oil, divided 1 cup halved sugar snap peas 1 cup broccoli florets 1 mediumcoarsely chopped bell pepper, seeds and ribs removed
For Sauce ⅓ cup Kikkoman® Gluten-Free Sweet Chili Sauce 2 tablespoons Kikkoman® Gluten-Free Tamari Soy Sauce 3 tablespoons water 1 teaspoon cornstarch ¼ teaspoon red pepper flakes (optional)
For Serving ¼ cup chopped cilantro 1 tablespoon toasted sesame seeds
Place tofu between a few sheets of paper towel and rest a heavy pan on top to release moisture for 10 minutes. Slice tofu into bite-sized cubes.
In the meantime, begin boiling water for noodles and cook according to package directions. Heat oil over medium-high heat for 1 minute. Add tofu to the pan. Stir fry for 8 minutes until tofu is lightly browned, turning after 2-3 minutes. Transfer tofu cubes to a plate.
Add remaining tablespoon of oil to pan and stir in snap peas, broccoli, and bell pepper. Cook 3 minutes, stirring occasionally. Reduce heat to medium-low.
In a small bowl, whisk together ingredients for sauce. Add cooked noodles, tofu and sauce to pan. Use tongs to coat noodles, tofu, and vegetables with sauce. Cook 2 minutes longer until sauce has thickened. Serve hot, garnished with cilantro and sesame seeds.