Garlic Noodles

5 from 3 votes

This quick and easy garlic noodle recipe is full of savory, sweet, and rich flavor, loaded with garlic, veggies in an oil-free tasty garlic sauce.

Prep Time5

Cook Time15

Total Time20

Course: Entrees

Cuisine: Asian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 476kcal

14 ounces extra firm tofu drained and pressed
1 inch fresh ginger minced
3 Tablespoons chili paste
2 Tablespoons soy sauce or Tamari
1 Tablespoon maple syrup or date syrup
½ Tablespoon white wine vinegar
1 red chili pepper seeded and sliced finely (optional; this will add more spice)
3 cloves minced garlic

Press the tofu if using firm tofu. If using sprouted or extra firm tofu, skip this step and dry off the tofu.
Cut the tofu into 4 equal slices (makes it easier to grill). If using another cooking method, cut into equal-sized cubes.
Prepare marinade by whisking all ingredients together.
Pour a small amount of marinade into a refrigerator-safe dish.
Add two pieces of tofu, more marinade, more tofu, and end with marinade.
Marinate the tofu overnight or for at least a few hours.

Combine all ingredients, except for the arrowroot powder, in a high-speed blender, and blend until smooth.
Pour the contents into a small saucepan.
Now, add the cornstarch or arrowroot powder to a small dish and add 1 Tablespoon of water. Combine to make a paste.
Add the corn starch mixture to the saucepan and stir over medium-low heat. The sauce will thicken upon heating.
Remove from heat.
The sauce may be made ahead of time and used to make the rest of the dish.

Choose the best cooking method for the tofu provided in the post.
If grilling the tofu, as I did, pre-heat your grill to 400 degrees.
Wait until the grill is hot, and place the tofu pieces directly on the grill or use a grilling mat.
Then, flip tofu every 4 minutes for 16 minutes to get beautiful grill marks.
Return the grilled tofu to the marinade, and when cooled, cut into cubes.
Set aside.

Preheat the air fryer to 370 degrees.
Place the marinated tofu cubes in a single layer in the base of the air fryer or on the air fryer pan.
Cook for 14 minutes, flipping the tofu pieces over halfway through cooking.

Prepare the noodles according to the package directions.
Noodle preparation depends on the type of noodles chosen.
In the meantime, saute the onion and garlic together in a wok until the onion is translucent. I use a little vegetable broth or water to prevent sticking.
Then, add the mushrooms and cook until brown.
Now, add the red cabbage, snow peas, red bell pepper, and mame.
Toss the vegetables with a wooden spoon until heated through (about 8 minutes total)
Using tongs, toss the noodles and in ½ the sauce.
Place the noodles on the center of a tray and add the vegetables.
Then, add cubed chili-glazed tofu (if used) and sprinkle with sesame seeds and scallions.
Drizzle the vegetables with the remaining sauce.
Add a generous portion of Thai basil (or regular basil) to each dish (optional)

Cook rice noodles using one of the two methods provided on the package. Soaking or boiling the noodles are the two options.

Cook the tofu in advance, and reheat in the stir fry. Not only will the tofu keep its firmness, but it also takes on additional flavor from the garlic sauce.

Do not add sauce until everything is done cooking and you are about to serve teh garlic noodles. This trick is how you keep the vegetable firm and not soggy.