If you love Asian foods, this easy broccoli tofu stir fry with buckwheat vermicelli is a great recipe to try. You are going to love these buckwheat noodles because they absorb flavors so well.
As with many stir-fries, you can use the vegetables you have on-hand in your refrigerator.
Last night was our first kid free night. If you have been following along, you know our kids are off at a sleep-away camp for the next two weeks. Two weeks of awesome date nights!!
This healthy vegan stir-fry recipe is a delicious vegan dinner the whole family will love.
My husband and I decided to make dinner together, something we never seem to have time for during our hectic week. We decided to adapt a recipe from our very favorite cookbook, The Gluten Free Asian Kitchen by Laura Russell.
If you have not seen this book or tried any of the recipes in this book, you need to check it out ASAP! This is the best gluten free meal cookbook I have ever seen.
If you love Asian foods but have balked because you didn’t think you could make Asian food gluten free, this is definitely the cookbook for you. (This is not a sponsored post, my opinion of this cookbook is my own.)
We changed this recipe a LOT, the end result is so different and so incredibly flavorful. (If you are following along in the cookbook, we adapted page 95, Soba Noodles with Stir-Fried Shiitake Mushrooms.)
So many Asian sauces are becoming more available in gluten free options. The vermicelli noodles are gluten free, making this the perfect dinner.
Here is a picture of the ingredients we used. Double check your red curry paste and hoisin to ensure they are gluten free. (We use Wok Mei hoisin, which is gluten free.) We also used buckwheat vermicelli noodles, which we found at our local Asian market.
How to make an easy stir fry sauce:
Mix the sesame oil, red curry paste, hoisin, tamari, and sake together in a small bowl. Whisk to blend thoroughly.
How to make a broccoli tofu stir fry:
The tofu should become golden and crispy on the edges.
Stir-frying the vegetables in my cast iron skillet.
Mix together buckwheat noodles with the stir-fried veggies and tofu in sauce. Then serve while warm.
More Delicious Gluten Free Dinner Recipes To Try:
Things You Need to Make This Gluten Free Stir Fry Recipe:
- Gluten free hoisin sauce is easier to find than it used to be.
- Gluten free buckwheat vermicelli noodles.
- 1 package buckwheat vermicelli noodles., (If you can't find buckwheat try this Rice Vermicelli
- 1 container sprouted tofu
- 6 ounces oyster mushrooms, fresh if possible
- 1 large head of broccoli, chopped
- 1/4 cup cilantro, chopped
- 1/2 large onion, thinly sliced
- 1 tablespoon sesame oil
- 1 teaspoon red curry paste
- 1 teaspoon gluten free hoisin sauce, gluten free
- 1/4 cup tamari
- 2 tablespoons sake
- light oil for frying tofu
- Remove tofu from container and wrap in paper towels to dry it out a bit.
- Heat light oil (not olive oil) in a pan. Pan should have 1/8" of oil coating the bottom.
- Cut tofu into bite sized pieces.
- When a tiny drop of water sizzles when it is dropped into a pan, add tofu cubes.
- Fry tofu until it is golden on all sides.
- Take out of pan and set onto a plate covered in paper towels to absorb extra oil.
- Set aside.
- In a small bowl, mix tamari, sesame oil, red curry paste, hoisin, tamari, and sake. Whisk to blend.
- Cut vegetables into small pieces.
- In a separate Cast Iron Skillet heat light oil.
- Add vegetables and stir fry until almost tender.
- When water is boiling, cook vermicelli per directions on the package.
- When soft, dump into a strainer to drain.
- In the cast iron skillet with vegetables, add tofu and sauce
- Stir until the sauce is blended together with all ingredients.
- Cook until vegetables are cooked.
- Add vermicelli and stir in.
- Serve warm.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 187 Saturated Fat: 1g Sodium: 921mg Carbohydrates: 18g Fiber: 5g Sugar: 5g Protein: 14g
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