• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Asian Vegan Recipes

    Tofu and Brown Rice Noodles in Hoisin Sauce

    Published: Jan 7, 2017 · Modified: Jan 9, 2019 by Richa 37 Comments

    Jump to Recipe   Print Recipe

    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.

    Jump to Recipe   

    Tofu and Brown Rice Noodles in Hoisin Sauce. Vegan Hoisin Sauce Noodle Stir fry. Use more veggies to make tofu-free. Vegan Gluten-free Recipe | VeganRicha.com

    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.


    Tofu and Brown Rice Noodles in Hoisin Sauce. Vegan Hoisin Sauce Noodle Stir fry. Use more veggies to make tofu-free. Vegan Gluten-free Recipe | VeganRicha.com

    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. Vegan Hoisin Sauce Noodle Stir fry. Use more veggies to make tofu-free. Vegan Gluten-free Recipe | VeganRicha.com

    Print Recipe
    4.94 from 15 votes

    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
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main
    Cuisine: Gluten-free, Vegan
    Servings: 2
    Calories: 672kcal
    Author: Vegan Richa

    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.

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce
    Golden Milk Chia Pudding with Orange & Ginger »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Gabrielle Ottavio

      August 03, 2021 at 10:11 am

      5 stars
      Love this. Easy week night dinner. I marinated tofu overnight- then cooked and briught it to work with me. So quick, tasty and delicious.
      🙏🙏🙏❤️❤️❤️

      Reply
    2. Sandra

      February 16, 2021 at 12:47 pm

      5 stars
      This was very good. I always tend to have hoisin sauce around so I just made it with that. This is mos def a quick and easy one that tastes like you toiled all day.

      Reply
    3. Danielle

      March 30, 2020 at 8:42 pm

      5 stars
      This 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 🙂

      Reply
      • Richa

        March 31, 2020 at 12:43 pm

        awesome

        Reply
    4. rana

      January 21, 2020 at 7:36 am

      5 stars
      So good !

      Reply
    5. Denise

      January 12, 2020 at 6:22 pm

      5 stars
      Didn’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.

      Reply
    6. Kim

      December 30, 2019 at 9:04 am

      4 stars
      I 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.

      Reply
    7. Audrey O.

      August 22, 2019 at 7:43 pm

      I’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.

      Reply
      • Richa

        August 23, 2019 at 10:48 am

        Yes,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.

        Reply
    8. Nina Otazo

      December 23, 2018 at 1:08 pm

      5 stars
      Made 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!

      Reply
    9. Traci

      August 01, 2018 at 1:29 pm

      5 stars
      I 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!

      Reply
      • Richa

        August 01, 2018 at 1:47 pm

        awesome!

        Reply
    10. Amy

      May 03, 2018 at 7:37 pm

      Can I replace sesame oil with something else due to allergies? Also peanut butter-can I use sunbutter?

      Reply
      • Richa

        May 04, 2018 at 12:07 am

        yes for sunbutter. You can omit sesame oil as well, the flavor will be a bit different thats all.

        Reply
    11. Ayaka

      June 08, 2017 at 12:49 pm

      I 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??

      Reply
      • Richa

        June 08, 2017 at 4:02 pm

        yes 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.

        Reply
    12. chelly

      March 03, 2017 at 12:24 pm

      5 stars
      I love this recipe! My husband constantly requests this! It’s one of our favourites. 🙂

      Reply
    13. JOSIE LEJEUNE

      February 10, 2017 at 5:10 am

      5 stars
      Just had this for lunch – yum! I added other veg – leeks, mushrooms & beansprouts. Thanks Richa. I think you’ve become my fave vegan blogger!

      Reply
      • Richa

        February 13, 2017 at 11:00 am

        awesome!

        Reply
    14. Sk

      January 26, 2017 at 2:08 pm

      Made this twice this week already! Toddler approved means double the points! Thanks for the great recipes Richa.

      Reply
      • Richa

        January 26, 2017 at 2:48 pm

        yay!!!

        Reply
    15. Emily

      January 25, 2017 at 5:38 pm

      5 stars
      This dish made a perfect carry out lunch yesterday. Thank you for the amazing recipes!

      Reply
    16. Karen

      January 09, 2017 at 1:54 pm

      5 stars
      Yes, another winner in the “easy, any night” category. These easy, delicious, plant-based recipes will change the world!

      Reply
      • Richa

        January 13, 2017 at 7:02 pm

        yay!

        Reply
    17. Bernardette

      January 09, 2017 at 5:21 am

      5 stars
      Amazing 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!

      Reply
      • Richa

        January 13, 2017 at 6:54 pm

        Thanks!

        Reply
    18. Nina Olsson - Nourish Atelier

      January 08, 2017 at 1:45 pm

      I just ordered your book, can’t wait to cook from it! x

      Reply
      • Richa

        January 10, 2017 at 2:03 pm

        Thank you Nina! I am excited to see what you make from it and your gorgeous photos of the food!

        Reply
    19. miaC

      January 08, 2017 at 5:14 am

      5 stars
      I made this last night using udon noodles and also added sliced mushrooms. it was delicious- thank you for the recipe!

      Reply
      • Richa

        January 08, 2017 at 11:50 am

        Awesome!

        Reply
    20. Gwyneth

      January 08, 2017 at 3:24 am

      5 stars
      Yummy! How long can you keep the sauce?

      Was I dreaming you said you were writing a second book? Please say it’s true,

      Reply
      • Richa

        January 09, 2017 at 12:25 pm

        The 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 🙂

        Reply
      • Richa

        January 10, 2017 at 2:05 pm

        I 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 https://www.veganricha.com/vegan-richas-everyday-kitchen

        Reply
    21. Randy

      January 07, 2017 at 4:17 pm

      Are all of these recipes in your cookbook?

      Reply
    22. Sarah | Well and Full

      January 07, 2017 at 3:02 pm

      These noodles look delicious, Richa!! I wish I had a big bowl of them in front of me right now 🙂

      Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi
    • Vegan Mac and Cheese Powder – Cheese Mix Recipe

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa