This tofu noodle stir-fry recipe is a quick, satisfying, weeknight dinner - crispy cornflour-coated tofu with stir-fried vegetables and noodles tossed in a sticky soy, honey, and hoisin sauce. It's ready in about 20 minutes, uses one pan, and is packed with protein and veg and a mild sauce, perfect for families to share and enjoy!

The secret to great tofu stir fry is getting the tofu properly crispy before everything else goes in. A light dusting of cornflour and a few minutes in a hot pan gives you golden, crunchy edges that stay crispy even once the sauce is added. The sauce itself is dead simple - soy, honey, and hoisin mixed together - but it coats the noodles and vegetables in a sticky, savory-sweet glaze that's incredibly moreish.

If you love tofu recipes, try my spicy peanut noodles, tofu tikka masala, or crispy baked tofu nuggets. For more quick stir fry dinners, my laksa curry noodles are also a reader favorite. If you have time, this marinated tofu recipe is a great way to really elevate this simple recipe!

Ingredient Notes

Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.

For the Crispy Tofu

• Extra firm tofu: Extra firm is essential - softer tofu won't hold its shape or crisp up properly. Press out as much moisture as possible before cubing. The drier the tofu, the crispier it gets.
• Cornflour (cornstarch): This is the secret to crispy tofu without deep-frying. It creates a thin, crunchy coating that goes golden in the pan.

For the Vegetables

• Red bell pepper: Thinly sliced. Adds sweetness and color.
• Broccoli florets: They need to cook through in the short stir-fry time, so don't leave them too chunky. I'll sometimes blanch the broccoli and green beans to speed up the cooking process.
• Green beans: Trim the ends and cut in half if they're long.
• Carrot: Peeled into ribbons with a vegetable peeler. The ribbons cook quickly and look beautiful in the finished dish.

For the Sauce

• Light soy sauce: The salty, savory base of the sauce. Use tamari for a gluten-free option.
• Honey: Adds sweetness and helps the sauce go sticky and glossy. Use maple syrup for a vegan version.
• Hoisin sauce: Rich, sweet, and savory - it gives the sauce its depth and stickiness.
• Garlic and ginger paste: Jarred paste is perfectly fine for convenience, or use freshly minced garlic and grated ginger.

For the Noodles and Garnish

• Ready-to-wok noodles: 250g medium noodles. These just need heating through in the pan - no separate boiling required. If using dried noodles, cook according to package instructions first.
• Sesame seeds: 1 teaspoon, scattered on top. Adds a subtle nutty crunch.
• Cilantro and spring onions: For a fresh, bright garnish.

How to Make Tofu Noodle Stir-Fry

Step 1: Prepare and Crisp the Tofu

Squeeze as much moisture out of the tofu as possible and pat dry with paper towels. Cut into cubes, place in a container, sprinkle over the cornflour, and shake until evenly coated. Heat 1 tablespoon of oil in a large pan and fry the tofu until golden and crispy on all sides. 

Step 2: Stir Fry the Vegetables

In the same pan, add the other tablespoon of oil and add in the sliced red pepper, broccoli, green beans, and carrot ribbons. Stir fry for 4-5 minutes until the vegetables begin to soften and cook through - add a splash of water if needed to help the veg cook.

Step 3: Make the Sauce

Meanwhile, combine the soy sauce, honey, hoisin sauce, and garlic and ginger paste in a small bowl.

Step 4: Combine Everything

Add the noodles to the pan along with the sauce and another 2 tablespoons of water. Add the crispy tofu back in and toss everything together until the noodles and vegetables are coated in the sticky sauce.

Step 5: Serve

Serve immediately, sprinkled with sesame seeds, chopped cilantro, and sliced spring onions.

Expert Tips for the Best Tofu Stir Fry

• Press the tofu well: This is the most important step. Excess moisture prevents crisping. Wrap the tofu in paper towels and press firmly, or use a tofu press if you have one. The drier it is, the crispier it gets.
  
• Use cornflour for the crispiest coating: Just 1 tablespoon shaken over the tofu cubes creates a thin, crunchy shell that goes golden in minutes. No marinating, no batter, no deep-frying.
  
• Cook the tofu first and remove it: Frying the tofu before the vegetables means it gets properly crispy without steaming. Adding it back at the end keeps those crispy edges.
  
• Add water to the vegetables: A splash of water creates steam that helps the broccoli and green beans cook through quickly without burning. It evaporates fast, so don't worry about the stir-fry going soggy.
  
• High heat, fast cooking: Stir fries should be cooked hot and fast. Keep the pan on high heat and keep everything moving.

What to Serve with Tofu Noodle Stir-Fry

This is a complete meal in one pan, but if you want extras:

• A drizzle of sriracha or chili oil for extra heat
• Edamame beans on the side
• A wedge of lime for squeezing over

Storage

• Refrigerator: Store leftovers for up to 2-3 days. The tofu will lose its crispiness but the flavors are still great.
• Reheating: Reheat in a hot pan or wok for the best result - it'll re-crisp the tofu slightly. Microwave works but the texture won't be the same.
• Meal prep: You can prep the vegetables and sauce ahead of time. The tofu is best cooked fresh.
• Freezing: Not recommended - the noodles and vegetables go soggy when frozen.

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