Tofu and brown rice noodles tossed in a homemade vegan hoisin-style sauce. This quick one-pot meal is a versatile veggie stir-fry—skip the tofu and add extra vegetables for a tofu-free version. The recipe is gluten-free when you use tamari and can be made nut-free by substituting sun butter for the nut butter.
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This recipe comes together quickly and works well for busy weeknights. Prepare the hoisin-style marinade, press and cube the tofu, chop your vegetables, cook the noodles, then stir-fry everything in one skillet until coated in a glossy sauce. Use store-bought vegan hoisin if you prefer, but the homemade version below gives more control over flavor and sweetness.
For a nut-free version, substitute sun butter for the peanut or almond butter and skip the optional chopped nuts. Use tamari instead of soy sauce to keep the dish gluten-free.
More easy one-pot meals:
- Sweet Potato Chickpea Spinach Curry — GF, soy-free
- One-Pot Peanut Butter Noodles and Veggies — GF
- Sweet and Sour Chickpeas with Peppers & Broccoli — GF
- Kung Pao Lentils — GF
- Lentils & Veggies in Thai Peanut Sauce — GF, soy-free
- Lentil and Brown Rice Soup — GF, soy-free
- Hoisin Tofu and Mushrooms
Tofu and Brown Rice Noodles in Hoisin Sauce
Ingredients
Hoisin Marinade Sauce
- 2 to 3 tbsp soy sauce use tamari for gluten-free
- 2 tbsp water
- 2 tsp sesame oil
- 1 Tbsp rice vinegar
- 1 tsp lime juice
- 1 tbsp peanut butter or almond butter (use sun butter for nut-free)
- 1.5 Tbsp maple syrup
- 1 tsp sugar
- 1.5 Tbsp minced ginger
- 4 cloves garlic, minced
- 1/2 to 1 hot green or red chili pepper finely chopped
- red pepper flakes, to taste
- 10 oz firm tofu cubed (about 3/4 of a 14 oz slab)
For the veggies and noodles
- 6 oz brown rice noodles (pad thai style works well)
- 1 cup chopped broccoli
- 1 tsp oil
- 1/2 cup thinly sliced carrots
- 2 tbsp chopped peanuts or cashews optional
- 1/2 cup other veggies of choice
- salt and pepper flakes, to taste
Instructions
- Wrap the tofu in paper towels and a kitchen towel, then press with a heavy weight for about 5 minutes to remove excess water. Cut into small cubes or rectangles.
- Combine all hoisin marinade ingredients, stirring until smooth. It may take a minute for the nut butter to blend in. Toss the tofu in the marinade and let sit for at least 10 minutes.
- Cook the noodles according to the package instructions (for brown rice pad thai noodles, boil about 4 minutes). You can blanch the broccoli by adding it to the noodles for the last 2–3 minutes or blanch separately for 2 minutes.
- Heat oil in a skillet over medium heat. Add the marinated tofu and the remaining marinade. Cover and cook for 5 minutes.
- Uncover, move the tofu around and cook 1–2 more minutes until the sauce thickens and glazes the tofu. Remove half the tofu and set aside.
- Add carrots and nuts to the skillet, stir for a minute. Add the cooked noodles and broccoli, toss to coat in the sauce. Taste and adjust salt and spice, adding red pepper flakes if desired. Cover and cook for 1 minute. Return the reserved tofu to the top (do not over-toss), remove from heat and let sit covered for 1–2 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.