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Tofu Stir-Fry with Noodles


If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2005


  • 2 tablespoons vegetable oil
  • 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
  • Coarse salt
  • 2 red bell peppers, ribs and seeds removed, thinly sliced
  • 1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise
  • 2 garlic cloves, slivered
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 2 tablespoon smooth peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • Leftover spaghetti from Tomato-Garlic Spaghetti


  1. Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook, tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate.

  2. Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt; toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.

  3. Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar.

  4. Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes.

Cook's Notes

When cooked, extra-firm tofu holds its shape better than other types; drain well on paper towels before using.

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