Tamari & Garlic Marinated Tofu Stir-fry with Rice Noodles

The Balanced Kitchen
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2


Rice noodles

  • 2 portions rice noodles
  • 200 mls vegetable stock

Tofu & Marinade

  • 300 g tofu drained, pressed to removed excess liquid
  • 1 clove garlic
  • 4 tbsp tamari

Stir fry

  • 2 sweet red peppers washed, seeds removed, chopped
  • 4 spring onions washed, ends removed, chopped
  • 2 shallots skin removed, sliced
  • 1 tbsp sesame oil
  • 1 tbsp rapeseed oil
  • 1 juice of lime
  • 2 handfuls fresh coriander



  • Place the tofu, tamari, and garlic in a bowl and allow to marinate while you cook the noodles and prepare the other ingredients.


  • Place the vegetable stock in a pan and bring to the boil.
  • Add the rice noodles and simmer for a few minutes until soft, as per packet instructions.
  • Drain, retaining some of the stock for serving and set to one side.

Stir fry

  • Add the rapeseed oil to a large frying pan or wok and heat for 1 min.
  • Add the onions, sweet red pepper and tofu to the pan and toss frequently while they cook for a few minutes.
  • Once cooked through, add the rice noodles and toss again until mixed and heated through.
  • Add the sesame oil and retained stock.
  • Turn off the heat and divide the stir-fry into 2 bowls.  
  • Top with a squeeze of lime juice and lots of fresh coriander.
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