Stir Fry Edamame Noodles and Tofu
Last week, I had a serious craving for something sweet, tangy, and just a little spicy—something wholesome, with bold flavors that I could snack on. I decided to experiment with stir-fry noodles, throwing caution to the wind and skipping the marinating step, instead trusting my instincts. In an effort to cut back on animal products, I crisped up some tofu in my cast-iron skillet for the first time. Turned out to be absolutely delicious—definitely no regrets.
This dish brings together a variety of ingredients to create the perfect balance of ginger and garlic, all infused with soy sauce and a touch of sweetness. While it might sound like a recipe that could derail your low-carb or low-sodium goals, I promise this is a far healthier alternative to your usual takeout. That said, I’d recommend this as the ideal meal for a cheat day—indulgent, but with a much better nutritional profile.
Stir Fry Edamame Noodles and Tofu
Ingredients
For sweet potatoes:
1 Small sweet potato, peeled and chopped into small cubes
1 Tablespoon canola oil
1/2 Teaspoon soy sauce
1/2 Cup low-sodium veggie broth, plus more
1/2 Cup water
For the noodles and tofu mix:
2 Ounces baby bella mushroom, thinly sliced from top to bottom and sauteed
14 Ounces packaged firm tofu, drained and dried
2 Tablespoon vegetable oil
2 Tablespoon sesame oil
8 Ounces packaged edamame noodles
4 Garlic cloves, crushed
1-Inch (0.26 ounces) piece ginger, peeled and minced
1 Small bunch green onions including the whites, cut into 2-inch matchsticks
1/3 Cup amino acid (or soy sauce/ tamari)
3 Tablespoon coconut palm sugar
1 Teaspoon ground black pepper
Pinch of red pepper flakes
Handful of cilantro leaves for serving
1/2 Lime cut into wedges for serving
Instructions
In a medium skillet, heat up canola oil over medium-high heat. Add chopped sweet potato and stir with soy sauce until lightly crisp. Reduce the heat to a simmer and add veggie broth and water. Stir and cook for 15-20 minutes. Add more broth and/or water 1/2 cup at a time to prevent from sticking and stir around. Once the sweet potatoes are crisp on the outside and soft on the inside, transfer them to a bowl and set aside.
In the same skillet, toss in the sliced mushrooms and cook for 10-15 minutes over medium heat until they’re brown and tender. Set aside.
Drain the tofu in a colander and pat dry on a paper-towel lined plate. Make sure most of the water has been patted out, your tofu should look like a sponge. Meanwhile, bring a medium pot of water to a boil for the edamame noodles.
Cut the tofu into 1-inch cubes. Heat a medium cast-iron skillet (or any skillet) over medium-high heat. Add the vegetable oil and allow it to simmer. Place the tofu in batches in a single layer and cook until all sides are golden brown, about 8-10 minutes. Add 1 tablespoon of sesame oil and cook for another 1 minute, until tofu has taken all the oil and is slightly browner. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
In the meantime, cook the edamame noodles in boiling water for about 8 minutes (or according to package directions), until al dente. Drain and set aside.
In the same skillet you used for the tofu, bring the heat to medium and add garlic, ginger and the whites of green onions along with the remaining 1 tablespoon sesame oil. Cook until the oil is fragrant and stir frequently for about a minute.
Add the edamame noodles to the skillet along with coconut amino acid, sugar, black pepper, red pepper, sauteed mushrooms, sweet potatoes, and the remaining green onions. With a tong, stir the noodles together with the rest of the ingredients to fully coat them. Toss in the tofu until everything is coated with the sauce and ingredients.
Remove the skillet carefully from the heat and sprinkle on cilantro. Serve warm with lime and enjoy!
