Now that we know how to make Spicy Seaweed Tofu Rolls, let’s use them in a stir-fry!
These stir-fry noodles are garlicky, sweet and salty, a bit sour, and loaded with crunchy veggies. Ready?
First, you want to prepare the seaweed tofu rolls. Since I posted this recipe, it has been a regular here. It’s spicy, crispy, and simply delicious, so if you haven’t tried it yet you definitely should! If you don’t have tofu, feel free to make the rolls using tempeh!
Once your tofu rolls are ready, the rest is super simple.
You sautée veggies until just tender (you want to keep them a bit crunchy), then add the tofu rolls, cooked noodles, and finally the sauce. The sauce consists of lime juice, maple syrup, soy sauce, some garlic, and a good pinch of black pepper.
I also like to add a drizzle of toasted sesame oil before serving for extra flavor.
The addition of seaweed tofu rolls gives this dish a delicate sea flavor that pairs so well with the garlic and lime juice. If you are looking for something different, you will love this one!
Let me know in the comments if you try this recipe!
Seaweed Tofu Stir-Fry Noodles
- Heat the oil in a large non-stick skillet over medium-high heat. Once hot, add the carrot, pak choi, and mushrooms. Sautée for 5-7 minutes, or until veggies are cooked but still slightly crunchy.
- Add the seaweed tofu rolls and cook for one more minute.
- Cook the noodles according to the package instructions. Drain well and add to the skillet. Pour in the soy sauce, maple syrup, lime juice, minced garlic, and black pepper, and sautée for another 3 minutes. Stir to coat the noodles with the sauce.
- Taste and adjust seasonings if needed, adding more soy sauce for saltiness, maple syrup for sweetness, or minced chili if you want it spicy.
- Serve hot with a sprinkle of toasted sesame seeds. Noodles are best served the same day but will keep in the refrigerator for up to 2 days.