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+ servings

Buckwheat vermicelli Stir fry with Tofu

Sandi Gaertner
A delicious Asian tofu broccoli stir fry with buckwheat vermicelli noodles
5 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Meal Recipes
Cuisine Chinese
Servings 4
Calories 425 kcal

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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
  • ¼ cup cilantro chopped
  • ½ large onion thinly sliced
  • 1 tablespoon sesame oil
  • 1 teaspoon red curry paste
  • 1 teaspoon gluten free hoisin sauce gluten free
  • ¼ 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.

Notes

You can use several different gluten free Asian noodles in this recipe. I have used rice noodles, sweet potato starch noodles, and buckwheat noodles.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 425kcalCarbohydrates: 51gProtein: 25gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 1111mgFiber: 8gSugar: 5g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.