Veggie Noodle Stir Fry with Peanut Lime Sauce

eal prep containers filled with veggie noodle stir fry topped with black sesame seeds and lime wedges

Veggie Noodle Stir Fry with Peanut Lime Sauce

Quick tofu and veggie udon with a creamy peanut lime sauce. Bake tofu, stir-fry broccoli, mushrooms, pepper, carrots, and cabbage, then toss with noodles and a blender sauce. High protein and great for meal prep.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME25

TOTAL TIME40

Servings 4

Course Main Course

Cuisine Asian-Inspired

Keyword broccoli, cabbage, carrots, Easy Dinner, garlic, ginger, High Protein, lime, maple syrup, Meal Prep, mushrooms, peanut butter, red bell pepper, scallions, soy milk, tamari, tofu, udon noodles, vegan stir-fry

Ingredients

Stir Fry

1 lb extra firm tofu chopped in small cubes
9.5 oz udon noodles, uncooked
2 tsp sesame oil
1 broccoli medium, chopped into florets
3.5 oz shiitake mushrooms sliced
1 red bell pepper sliced into strips
2 carrots cut into matchsticks
5.5 oz cabbage finely sliced
4 scallions sliced
2 tsp black sesame seeds optional

Peanut Sauce

¼ cup peanut butter
1 cup dairy-free milk soy preferred
1.5 tbsp tamari, reduced sodium preferred
1 tbsp Sriracha
2 tbsp lime juice
2 garlic cloves
1 tbsp fresh ginger
1 tbsp maple syrup

Instructions

Cook the tofu: Preheat the oven to 390 degrees F (200 C), and bake the tofu for 25 minutes, until slightly golden and puffy. Alternatively, you can use an air fryer or stir fry it on a pan for a similar result.
Prepare the noodles: Cook the udon noodles according to the package instructions. Drain, then rinse under cold water until completely cooled to prevent the noodles from sticking.
Prepare the peanut sauce: In a blender, combine the peanut butter, milk, tamari, sriracha, lime juice, garlic, ginger, and maple syrup. Blend until smooth and set aside. Add all the sauce ingredients to a blender and blend until smooth. Set aside.
Prepare the stir fry: In a large pot on medium heat, add the sesame oil, broccoli, shiitake mushrooms, bell pepper, and carrots. Cook for 10 minutes, covered, until the vegetables soften. Stir occasionally.
Add the cabbage and cook for a further 2 minutes.
Add the tofu, scallions, and peanut sauce to the pot. Stir well to combine. Cook for a couple of minutes, until the sauce is heated through (skip this step if you’re meal prepping for later).
Divide the noodles and stir-fry into 4 containers or bowls, top with sesame seeds if using, and enjoy!

Video

Nutritional Information - Per Serving