Veggie Stir Fry with Black Rice Noodles

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I made up this recipe a couple years ago and it has become one of my family’s favorites. If you want the story behind why I came up with it you can read the original post. Or check out the video to see how to make it and find the recipe below.

As always feel free to mix and match ingredients. I chose to use a frozen stir fry veggie mix for convenience, but you can choose your own fresh veggies to chop and sauté. There are also many substitutes in the notes below the recipe if you have allergies or sensitivities, or if you just want to mix up the flavors!

Veggie Stir Fry with Black Rice Noodles
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Veggie Stir Fry with Black Rice Noodles

Course: MainCuisine: Vegan, Oil-FreeDifficulty: Easy
Servings

3-4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1 block firm tofu that’s been frozen and defrosted*

  • 1 tablespoon chickpea flour

  • 1 package black rice noodles*

  • 2 10-ounce packages stir fry veggies

  • Tofu Marinade

  • 2 or 3 teaspoons coconut aminos*

  • 3 teaspoons rice vinegar

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Stir Fry Sauce

  • 2 tablespoons almond butter*

  • 1 teaspoon coconut aminos*

  • 1 teaspoon rice vinegar

  • 4 teaspoons Za’atar blend

  • Water to thin the sauce

Directions

  • Preheat oven to 375 degrees Fahrenheit. Start heating a pot of water for your noodles.
  • Whisk together the tofu marinade ingredients in a small measuring cup and set aside.
  • Break tofu into crumbly chunks in a shallow dish and pour marinade over top. You can let the tofu marinate for a couple hours to really soak up the flavor, but if you don’t have time, just gently press the tofu into the marinade to soak up as much as possible. Then toss with enough flour to coat. Bake for about 15 minutes, toss tofu around then bake 15 more minutes until tofu turns golden.
  • While the tofu bakes, cook noodles per package directions. Then start to warm up your frozen stir fry veggies in a large skillet, add splashes of water as needed to prevent sticking.
  • While the veggies heat up, mix together the stir fry sauce in a small measuring cup.
  • Once the noodles are done, drain and add them to the skillet with the veggies. Add the stir fry sauce and mix until everything is well incorporated. Serve the noodles and veggies with the tofu on top. Enjoy!

Notes

  • You can swap the tofu for roasted chickpeas. Drain and dry canned chickpeas or chickpeas you’ve cooked from dry. You can roast as many as you like and season them to your taste or leave plain. Spread them out on a parchment- or silicone-lined baking sheet and roast at 400 degrees Fahrenheit for about 20 minutes. Stir them around and bake another 20 minutes. If they are still not done to your liking continue baking, checking frequently to avoid burning. Then add them on top of your stir fry.
  • You can use any kind of noodles such as buckwheat, brown rice, or even try lentil pasta.
  • You could use tamari, soy sauce, or Bragg liquid aminos instead of coconut aminos. Or if you are avoiding added sodium, try a concentrated balsamic vinegar such as those from California Balsamic.
  • You could also try other nut or seed butters such as tahini, peanut butter, or sunflower seed butter. Or to reduce the fat content, use PB2 Pure instead.