Noodles with Tofu Stir-Fry

I’m very excited to have a special guest post on the site today!  Everyone please welcome my dear friend Lan from Angry Asian Creations.  If you’ve never visited her blog you need to do so!  Her recipes and photography are wonderful and I love her writing.  Her stories are both witty and eloquent.  Check out some of her gorgeous food: Boston Cream Pie CakePurple Peruvian BonbonsShaking Beef – Bo Luc Lac ...get the idea? I always want to try everything she makes.  And now she’s made something for all of you.  Enjoy! – Jen

It’s been that season, you know what I mean: long and steady with a side of mugginess. We went to sleep last night to the sound of rolling thunder, and thrashing rain, a downpour that has caused roof leakage. Dispirited, we slept poorly. I awoke to a grey morn. The roof still covers us, we have our four walls and now in the light of day, our setback is insignificant when compared those who are worse off from last night’s storm, or the week before.

In moments like these, when I am drained of enthusiasm, heavy in heart, but knowing in mind that everything will work itself out, I revert to childhood meals. Simplistic but filling, dishes that remind me of my grandmother who never showed her stress in times of hardship, instead, always lovingly fed me, weaving long –stranded stories of her home in Vietnam.

As of late, it is only on occasion that I steer away from the seasonal bounty of our csa, but when I do, I am not dissatisfied and instead reminded of my Asian roots: noodles and tofu stir fry. I kept to seasonings already on hand in the pantry, compromising with the use of organic peanut butter and farm-picked scallions.

Take heart, friends (old & new!), it is a new day, may it be inspiring and refreshing for you. Thank you Jen, for the opportunity to share a piece of me in your space.

Noodles with Tofu Stir-Fry


Noodles with Tofu Stir-Fry
  • 1 pound of noodles, cooked according to package instructions
  • 1 container of firm tofu, drained of excess water
  • 3 tablespoons ginger rice vinegar (regular rice vinegar is fine)
  • 3 tablespoons fish sauce (or soy sauce)
  • 1 tablespoon chili-garlic sauce
  • 1 ¼ cup pasta water, divided
  • 3 tablespoons peanut butter
  • 3 tablespoons hoisin sauce
  • 1 medium scallion, diced
  • 3 tablespoons grated fresh ginger
  • 3 cloves of garlic, minced
  • Coconut oil
  • Salt/pepper to season
  • Garnish with sesame oil & cilantro or green onions
  1. Bring a pot of water to boil too cook noodles accordingly. In the meantime, in a bowl, combine rice vinegar, fish sauce (or soy sauce), chili-garlic sauce, peanut butter, & hoisin sauce. When water boils, add about ¼ cup to thin out. Set aside.
  2. In large pan, heat up coconut oil. Add in shallots and sauté until translucent. Season with salt/pepper. Add in ginger & garlic, cook until fragrant, careful to not burn garlic. At this point, add in the tofu, heating it thru with the sautéed vegs. When sufficiently heated, add in the sauce and bring to a gentle simmer.
  3. When noodles are al-dente, add to the pan, along with a cup of the pasta water. Toss until fully incorporated. Adjust seasoning as needed.
  4. Drizzle sesame oil on finished dish, garnish with cilantro, or green onions.
This dish can certainly be served with rice or quinoa. I chose noodles for some luck in longevity. You can use lo mein, chow mein, or even spaghetti noodles. One of dw’s friends gifted us a package of wide flat noodles from Hong Kong that I’m not sure what it’s made of, the writing’s in Chinese!


Thanks to Lan for a beautiful guest post!  Don’t forget to visit her over at Angry Asian Creations.

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  1. First off, I love the name “Angry Asian Creations!” Genius. And so are these tofu noodles! I’m officially hungry…and it’s past midnight here in Toronto!

  2. This stir-fry is just beautiful, I must visit Lan’s site!

  3. These noodles look incredible my friend, close to irresistible with that tofu :D

    Choc Chip Uru

  4. Those are some amazing looking noodles!
    Thank you for the introduction to Lan’s blog, she has some amazing recipes there

  5. This looks beautiful – love the color of the sauce! Will be sure to check out Lan’s blog —

  6. Thanks for introducing me to another talented blogger. (Bonus points for quoting Hemingway!) :-)
    This looks delicious!!

  7. Ohh yummy noodle dish! I’ve never visited Lan’s site, so I’m going to visit after here. I always enjoy noodle dish – almost all kinds. This looks yummy and healthy!

  8. What a lovely and delicious guest post! This would be a perfect summer meal. Thank you for sharing and inspiring me!

  9. Love it! This looks delicious, and I’m excited to check out Lan’s site!

  10. This sounds wonderfully delicious! This is a favorite takeout dish…I would love to make it at home!

  11. Rebecca says:

    looks so good and great guest post :-)

  12. I loves Lan! She baked me a birthday cake! And now here she is is with my Savory friend. Perfectly lovely…

  13. Yummm! Looks like take-out, which I’m guilty of loving despite the heinous amount of bad stuff, but BETTER. So fresh and those noodles… I’m a carb girl, can you tell?

  14. Tofu and noodles, I could no ask for a better meal!

  15. What a beautiful, simple noodle dish. I could eat this once a day.

  16. Oh my! What a gorgeous and simple dish. Surely this would make for an exquisite meal.

  17. Yay, I am finally subscribed to your feed again. I love these flavors Jen, really some of my favorites. And I’ll take noodles any day!! :)

  18. amazing! This looks like pure take out food! Tofu stir fry is my order of choice all the time, too!

  19. I love following Lan on twitter and her blog!! I love tofu and I’ll have to try this stir fry!!

  20. A beautiful and filling meal!! Love all that tofu!

  21. what a great guest post! definitely bookmarking this!

  22. I love the title by the way – and this noodle dish is something I would love! I’d head over to Lan’s blog now :)

  23. Mich - Piece of Cake says:

    This looks really delicious and looks easy to make at home. This is my favourite kind of noodles when I eat out at Chinese noodle shops.

  24. I’m always slightly leery of tofu. I’ve had it a few times where it was a – ma – zing but most of the time I don’t enjoy it. However, this looks to be one of those amazing dishes and I can’t wait to try it! LOVE the photos, too!

    • Savory Simple says:

      I’m very picky about tofu as well. I like the silken tofu pureed into desserts and I like the spongier tofu in Asian dishes like this one where it’s pan fried. But when it’s good, it’s good! I almost always swap out the meat for tofu when I order Chinese carryout.

  25. claire @ the realistic nutritionist says:

    Oh this looks great!! I too made a tofu dish today!

  26. This NEEDS to appear on my menu rotation next week. It looks fabulous!

  27. That is a scrumptious dish! Lovely pics!

  28. That looks delicious!

  29. Hi! Love the guest post concept, get to meet amazing chefs and pin more recipes to my list. Glad to make your acquaintance. I’m just getting into baking and your blueberry corn muffins look so tempting! Am pinning it to try out when I’m back from my vacation.

  30. Hehe what a great name for a blog! Thanks for introducing me to a blog that I hadn’t seen before! :)

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