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High Protein Stir Fry Veggies with Tofu

High Protein Stir Fry Veggies with Tofu is an easy vegan stir fry loaded with smoked tofu, edamame, colorful vegetables, and ramen noodles in a savory sesame sauce. Ready in 35 minutes, it's perfect for meal prep and healthy weeknight dinners.

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Prep Time 15 minutes
Course: Main Course
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

For the Stir Fry
  • 1 tablespoon sesame oil
  • 1 180 g package smoked tofu
  • 2 tablespoons sesame oil
  • 2 garlic cloves minced
  • 2 cups napa cabbage shredded
  • 2 cups shelled edamame
  • 1 large bell pepper thinly sliced
  • 1 large carrot shredded
  • 3 green onions sliced
  • 3 tablespoons fresh basil chopped
  • 3 cakes Lotus Foods Ramen or cooked vermicelli noodles
For the Sauce
  • 4 tablespoons vegan oyster sauce
  • 3 tablespoons tamari
  • 2 tablespoons sesame oil
  • 1 tablespoon maple syrup
  • 2 teaspoons rice vinegar
  • 1 teaspoon vegetable stock paste
  • ⅓ cup water

Method
 

  1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
  2. Cut the smoked tofu into bite-sized cubes and add them to the hot pan. Cook for 6 to 8 minutes, turning occasionally, until golden brown on all sides. Remove the tofu and set aside.
  3. Cook the Lotus Foods ramen noodles or vermicelli according to the package directions. Drain well and set aside.
  4. In a medium bowl, whisk together the vegan oyster sauce, tamari, sesame oil, maple syrup, rice vinegar, vegetable stock paste, and water until smooth.
  5. Prepare all of the vegetables by shredding the napa cabbage and carrot, slicing the bell pepper and green onions, mincing the garlic, and chopping the basil.
  6. Heat the remaining 2 tablespoons of sesame oil in a large wok or skillet over medium-high heat.
  7. Add the garlic, napa cabbage, edamame, bell pepper, carrot, and green onions. Stir-fry for about 8 to 10 minutes until the vegetables are tender-crisp and lightly caramelized.
  8. Return the smoked tofu to the pan.
  9. Pour the prepared sauce over the vegetables and tofu, stirring until everything is evenly coated.
  10. Add the cooked ramen noodles and gently toss everything together.
  11. Continue cooking for another 3 to 5 minutes until the sauce thickens slightly and coats the noodles.
  12. Remove from the heat and garnish generously with fresh chopped basil before serving.

Notes

  • Rice noodles can replace ramen for a gluten-free option when paired with gluten-free tamari.
  • Fresh basil can be substituted with cilantro if preferred.
  • Coconut aminos work as a soy-free alternative to tamari.
  • This recipe is ideal for weekly meal prep because the flavors deepen overnight.
  • Store leftover sauce separately if preparing ingredients ahead of time.