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.
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:
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
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.

Buckwheat vermicelli Stir fry with Tofu
Ingredients
- 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
Instructions
For 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.
For sauce
- In a small bowl, mix tamari, sesame oil, red curry paste, hoisin, tamari, and sake. Whisk to blend.
For vegetables
- Cut vegetables into small pieces.
- In a separate Cast Iron Skillet heat light oil.
- Add vegetables and stir fry until almost tender.
For vermicelli
- When water is boiling, cook vermicelli per directions on the package.
- When soft, dump into a strainer to drain.
Cook together
- 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: 4Amount Per Serving:Calories: 187 Saturated Fat: 1g Sodium: 921mg Carbohydrates: 18g Fiber: 5g Sugar: 5g Protein: 14g
More Yummy Gluten Free Dinner Ideas
- 5 Ingredient Slow Cooker Pulled Pork
- Asian Marinaded Chicken Legs
- Paleo Lettuce Wraps
- GF Cauliflower Cheddar Pancakes
- Jambalaya Stuffed Baked Potatoes
- GF Beef and Broccoli Stir Fry
Dawn
I think the only thing I would leave out is broccoli haha. Broccoli and I don’t get along.
Sandi Gaertner
LOL my kids don’t like broccoli either!
Misty
My husband loves asian food. I may have to not tell him it has tofu in it though.
Sandi Gaertner
LOL, you don’t think he would notice?
Debi @ Life Currents
Not only would this be great for dinner, it’d be awesome for lunch. I make my husband’s lunch each day, and this is just the perfect thing for him! And, it looks so delicious! Thanks for the recipe!
Sandi Gaertner
Thank you Debi 🙂