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Spicy Tofu Noodle Stir Fry

Spicy Tofu Noodle Stir Fry
This bold and satisfying stir fry delivers a punch of heat and flavor in every bite. Silky firm tofu crisps up beautifully, soaking in the rich red curry and sesame notes, while tender-crisp vegetables and springy egg noodles create perfect texture contrast. Ready in under 30 minutes, it’s ideal for fast weeknight dinners when you want something deeply flavorful without fuss. Finish with fresh cilantro and a drizzle of honey for balance—this dish sticks to your ribs and lingers on your mind.
Ingredients
  • 3.5 oz (100 g) Asian-style egg noodles
  • 7 oz (200 g) firm tofu, drained and patted dry
  • 1/4 cup (60 g) red curry paste
  • 3 tbsp (45 ml) sesame oil, divided
  • 2 tbsp (30 ml) neutral oil (such as canola or vegetable)
  • 2 tbsp (30 ml) Japanese soy sauce, divided
  • 1/4 cup (60 g) honey or agave syrup
  • 1 cup (150 g) frozen green peas, thawed
  • 1/2 cup (75 g) raw cashews
  • 1 large carrot, julienned
  • 2 scallions, thinly sliced
  • Handful of fresh cilantro leaves
  • Salt to taste
Instructions

1. Prepare julienned carrot and slice scallions; set aside

2. In a small bowl, blend cashews with 1 tablespoon (15 ml) sesame oil and 2 tablespoons water until smooth; set aside

3. Cook egg noodles according to package directions; drain and set aside

4. Heat 1 tablespoon (15 ml) neutral oil in a large wok or skillet over medium-high heat

5. Add tofu in cubes and cook 5–7 minutes, turning occasionally, until golden and crisp on all sides; remove and set aside

6. Add 1 tablespoon (15 ml) neutral oil to the skillet

7. Toss in julienned carrot and stir-fry 4–5 minutes until slightly softened but still crisp

8. Push carrot to one side, add red curry paste, and cook 1 minute, stirring constantly to release aroma

9. Stir in remaining 1 tablespoon (15 ml) sesame oil, 1 tablespoon soy sauce, honey or agave, cashew cream, and peas; mix well and cook 2 minutes

10. Add cooked noodles, tofu, and remaining 1 tablespoon soy sauce; toss vigorously to coat and heat through, about 2–3 minutes

11. Season with salt to taste

12. Remove from heat and garnish with scallions and fresh cilantro

13. Serve immediately while hot

Tools
  • wok or large skillet
  • blender or food processor
  • cutting board
  • chef's knife

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