Tofu and Brown Rice Noodles in Vegan Hoisin Sauce with from scratch hoisin sauce. Hoisin Noodles Veggie Stir fry. Use more veggies to make tofu-free. Vegan Hoisin Sauce Recipe. Gluten-free.
1 pot meals are perfect for weekdays and weekends and this one comes together quickly. Make your vegan hoisin sauce marinade. Marinate the tofu and set aside. Chop up the veggies you want to use. Boil the noodles, transfer to skillet and stir fry.
Easy, delicious and satisfying. You can use a vegan hoisin sauce or use my homemade version below. To make this nut-free use sun butter and omit the nuts.
More easy 1 pot meals from the blog
- Sweet Potato Chickpea Spinach Curry GF Soy-free
- 1 pot Peanut Butter Noodles and Veggies GF
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Lentil and Brown Rice soup. Soy-free GF
- Hoisin Tofu and Mushrooms
Tofu and Brown Rice Noodles in Hoisin Sauce
Tofu and Brown Rice Noodles in Vegan Hoisin Sauce. Hoisin Noodles Veggie Stir fry. Use more veggies to make tofu-free. Vegan Hoisin Sauce Recipe. Gluten-free, can be nut-fre
Servings: 2
Calories: 672kcal
Ingredients
Hoisin Marinade Sauce
- 2 to 3 tbsp soy sauce use tamari for gluten-free
- 2 tbsp water
- 2 tsp sesame oil
- 1 Tbsp rice vinegar
- 1 tsp lime juice
- 1 tbsp peanut butter or almond butter
- 1.5 Tbsp maple syrup
- 1 tsp sugar
- 1.5 Tbsp minced ginger
- 4 cloves of garlic minced
- 1/2 to 1 hot green or red chili pepper finely chopped
- red pepper flakes to taste
- 10 oz (283.5 g) firm Tofu cubed ( 3/4 of the 14 oz slab)
For the veggies and noodles:
- 6 oz (170.1 g) brown rice noodles I use pad thai noodles
- 1 cup (91 g) chopped broccoli heaped
- 1 tsp oil
- 1/2 cup (64 g) thinly sliced carrots
- 2 tbsp chopped peanuts or cashews optional
- 1/2 cup (91 g) Other veggies of choice
- salt and pepper flakes to taste
Instructions
- Wrap the Tofu in paper towels then kitchen towel and press with a heavy weight for 5 mins to remove excess water. Then slice into small cubes or rectangles. Mix everything under marinade until the mixture is smooth. It will take a minute for the nut butter to mix in. Add Tofu to the marinade, toss to coat and let it sit for atleast 10 minutes.
- Meanwhile, Prep the noodles accordingly to package instruction ( Bring apot of water to a boil, add noodles and cook for 4 minutes for brown rice pad thai noodles). You can blanch the broccoli with the boiling noodles by adding the broccoli in the last 3 minutes of cooking. Or blanch separately for 2 minutes.
- In a skillet, add oil and heat over medium heat.
- Add the marinating tofu along with the marinade. Cover and cook for 5 minutes.
- Uncover, move the tofu around and cook for another minute or 2 until the sauce thickens and forms a light glaze over the tofu. Remove half of the tofu and set aside.
- Add the carrots and nuts to the sauce skillet and mix well. Cook for a minute. Add the noodles and broccoli and toss to mix in the sauce. Taste and adjust salt and spice. Add a good dash of salt and mix in. Add red pepper flakes if needed. Cover and cook for a minute. Add the reserved tofu back to the noodles. Do not toss. Take off heat. Let it sit covered for another 1 to 2 minutes before serving.
Video
Notes
If using store bought hoisin sauce, use 3 to 4 tbsp sauce + 2 tbsp water. Add 1/2 tsp molasses to the marinade for deeper flavor. Nutritional values based on one serving
Nutrition
Nutrition Facts
Tofu and Brown Rice Noodles in Hoisin Sauce
Amount Per Serving
Calories 672 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 829mg36%
Potassium 870mg25%
Carbohydrates 99g33%
Fiber 10g42%
Sugar 20g22%
Protein 23g46%
Vitamin A 6940IU139%
Vitamin C 108.8mg132%
Calcium 115mg12%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Sarah | Well and Full says
January 7, 2017 at 3:02 pmThese noodles look delicious, Richa!! I wish I had a big bowl of them in front of me right now 🙂
Randy says
January 7, 2017 at 4:17 pmAre all of these recipes in your cookbook?
Gwyneth says
January 8, 2017 at 3:24 amYummy! How long can you keep the sauce?
Was I dreaming you said you were writing a second book? Please say it’s true,
Richa says
January 9, 2017 at 12:25 pmThe sauce keeps well for upto 2 weeks. A variation will be in my book to make and store.
I dont have a preorder link yet. I will put up an email sign up shortly 🙂
Richa says
January 10, 2017 at 2:05 pmI set up an email list finally. The preorder link will hopefully be available in feb. Do join the email list so you hear about the links and dates as they are available! Sign up here http://www.veganricha.com/vegan-richas-everyday-kitchen
miaC says
January 8, 2017 at 5:14 amI made this last night using udon noodles and also added sliced mushrooms. it was delicious- thank you for the recipe!
Richa says
January 8, 2017 at 11:50 amAwesome!
Nina Olsson - Nourish Atelier says
January 8, 2017 at 1:45 pmI just ordered your book, can’t wait to cook from it! x
Richa says
January 10, 2017 at 2:03 pmThank you Nina! I am excited to see what you make from it and your gorgeous photos of the food!
Bernardette says
January 9, 2017 at 5:21 amAmazing recipe! I think it’s always difficult to find a tasty vegan alternative (no fish sauce) to this recipe but Richa does an amazing job!
Richa says
January 13, 2017 at 6:54 pmThanks!
Karen says
January 9, 2017 at 1:54 pmYes, another winner in the “easy, any night” category. These easy, delicious, plant-based recipes will change the world!
Richa says
January 13, 2017 at 7:02 pmyay!
Emily says
January 25, 2017 at 5:38 pmThis dish made a perfect carry out lunch yesterday. Thank you for the amazing recipes!
Sk says
January 26, 2017 at 2:08 pmMade this twice this week already! Toddler approved means double the points! Thanks for the great recipes Richa.
Richa says
January 26, 2017 at 2:48 pmyay!!!
JOSIE LEJEUNE says
February 10, 2017 at 5:10 amJust had this for lunch – yum! I added other veg – leeks, mushrooms & beansprouts. Thanks Richa. I think you’ve become my fave vegan blogger!
Richa says
February 13, 2017 at 11:00 amawesome!
chelly says
March 3, 2017 at 12:24 pmI love this recipe! My husband constantly requests this! It’s one of our favourites. 🙂
Ayaka says
June 8, 2017 at 12:49 pmI have Lee Kum Kee Hoisin Sauce. I’m not sure you have had that but do you think I can just short cut the sauce making and it will taste as good??
Richa says
June 8, 2017 at 4:02 pmyes you can use the sauce. start with a few tbsps and also 1-2 tbsp water and then add more into the noodles if needed. the packaged sauces are thicker and very strong flavored.
Amy says
May 3, 2018 at 7:37 pmCan I replace sesame oil with something else due to allergies? Also peanut butter-can I use sunbutter?
Richa says
May 4, 2018 at 12:07 amyes for sunbutter. You can omit sesame oil as well, the flavor will be a bit different thats all.
Traci says
August 1, 2018 at 1:29 pmI just made this for lunch. Delicious! I was out of carrots, so I used matchstick sized pieces of red bell pepper instead. I like lots of veggies, so I doubled the broccoli. This recipe is a keeper!
Richa says
August 1, 2018 at 1:47 pmawesome!
Nina Otazo says
December 23, 2018 at 1:08 pmMade for my daughter and she really enjoyed. We sauteed up some onion to go with broccoli and carrots. We added fresh cilantro to it when served. The gluten-free pasta really soaked up the sauce. My daughter said the sauce was a bit too watery and we mixed together more soy sauce and peanut butter and put over the top. No cashews. Thanks again..another keeper!
Audrey O. says
August 22, 2019 at 7:43 pmI’m not sure what I did wrong. Could it be that I used previously frozen tofu? Or maybe because I accidentally used the whole slab. Or maybe because it was extra firm tofu?
I’m new to tofu, and there was little marinade left after the tofu soaked. Pouring it into the pan, it disappeared quite quickly;,before the original 5 minutes of cooking was even over. We added bottled hoisin sauce to the pan after the homemade one was gone, and added a little water to thin it out, but do you have Any thoughts or suggestions for next time.
Richa says
August 23, 2019 at 10:48 amYes,its most likely the tofu absorbed it all. Tofu on freezing gets very porous, while the regular tofu doesnt absorb much. You can make another batch of the sauce for the noodles.
Kim says
December 30, 2019 at 9:04 amI made this a couple of nights ago. It was fast and tasty but i have a couple of comments.
1. It doesn’t really make sense to use only 3/4 of a block of tofu – you end up with a 1/4 block left and that is somewhat wasteful. It would have been better to increase the volume of the marinating sauce and use the entire block of tofu – that way there is more for leftovers.
The sauce was easy to make and really tasty but I found the order of cooking a bit questionable. I question when there is fiddling with the order of cooking things – here you instruct to remove some of the tofu and then add the veggies. It is easier to remove all of the tofu add a bit more oil and fully stir fry the veggies including the broccoli and then add a small amount of liquid to loosen and blend the bits of marinade that remain in the pan with the stirfried veggies and then add the tofu back in along with the noodles to blend everything together. It is very tasty though and I will make it again.
Denise says
January 12, 2020 at 6:22 pmDidn’t have any type of nut butter so we replaced with tahini and ate with white rice and it was superb! Thank you for a great recipe to help with dinner tonight.
rana says
January 21, 2020 at 7:36 amSo good !
Danielle says
March 30, 2020 at 8:42 pmThis is hands-down my favourite recipe of all time!!!!!!!!!!!!!!! I have made it for many people and every single person has loved it!! I sometimes use wow butter if I am taking leftovers to work due to peanut allergies, and it tastes great that way too. But it tastes the best with peanut butter. I sometimes double the sauce to make a saucier dish and usually omit the sugar. Amazing amazing amazing! Can’t say enough good things about it. Thank you 🙂
Richa says
March 31, 2020 at 12:43 pmawesome