Broccoli Tofu Stir Fry with Buckwheat Vermicelli

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 vermicelli noodles with the stir-fried veggies and tofu in sauce. Then serve while warm.

More Delicious Gluten Free Dinner Recipes To Try:

• Herb Roasted Chicken
• Gluten Free Ramen Soup
• Asian Marinated Chicken Legs
• Paleo Asian Lettuce Wraps

(*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:

1. Gluten-free hoisin sauce is easier to find than it used to be.
2. Gluten-free buckwheat vermicelli noodles.

5 from 2 votes

Print

Buckwheat vermicelli Stir fry with Tofu

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

A delicious Asian tofu broccoli stir fry with buckwheat vermicelli noodles

Course: Main Course, Main Dish

Cuisine: Chinese

Servings: 4

Calories: 187 kcal

Author: Sandi Gaertner

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

1. Remove tofu from container and wrap in paper towels to dry it out a bit.
2. Heat light oil (not olive oil) in a pan. Pan should have 1/8" of oil coating the bottom.
3. Cut tofu into bite sized pieces.
4. When a tiny drop of water sizzles when it is dropped into a pan, add tofu cubes.
5. Fry tofu until it is golden on all sides.
6. Take out of pan and set onto a plate covered in paper towels to absorb extra oil.
7. Set aside.

For sauce

1. In a small bowl, mix tamari, sesame oil, red curry paste, hoisin, tamari, and sake. Whisk to blend.

For vegetables

1. Cut vegetables into small pieces.
2. In a separate Cast Iron Skillet heat light oil.
3. Add vegetables and stir fry until almost tender.

For vermicelli

1. When water is boiling, cook vermicelli per directions on the package.

2. When soft, dump into a strainer to drain.

Cook together

1. In the cast iron skillet with vegetables, add tofu and sauce
2. Stir until the sauce is blended together with all ingredients.
3. Cook until vegetables are cooked.

4. Add vermicelli and stir in.

5. Serve warm.

Nutrition Facts

Buckwheat vermicelli Stir fry with Tofu

Amount Per Serving (1 g)

Calories 187 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 921mg 38%

Potassium 901mg 26%

Total Carbohydrates 18g 6%

Dietary Fiber 5g 20%

Sugars 5g

Protein 14g 28%

Vitamin A 24.6%

Vitamin C 165.9%

Calcium 10.9%

Iron 16.9%

* Percent Daily Values are based on a 2000 calorie diet.

More Yummy Gluten Free Dinner Ideas

Save