Medium | Servings: 3 | Ready In: 30 minutes | Yield: about 8 cups
Spicy ginger, sweet orange, and rich toasted cashews flavor this plant-based Asian stir-fry.  Using brown rice noodles, tofu, and a colorful array of vegetables, this vegan recipe is gluten-free and oil-free.  Make extra sauce for a future dinner, or use as a healthy salad dressing.  This easily adapts to a meal-for-one. Serve with Asian Adzuki Bean Salad, Detox Salad, or Easy Raw Nori Rainbow Rolls.
Ingredients
For the stir-fry:
- 10 oz firm tofu block
- 3 servings (6 ounces) brown rice pad Thai noodles (fettuccini noodles)
- 2 bell peppers, any color, seeded and sliced
- 1 bunch scallions, whites separated from greens and sliced
For the Cashew Orange Sauce:
- 3/4 cup roasted cashew pieces
- 2 navel oranges, peeled
- 3 inches fresh ginger, peeled and chopped
- 2 teaspoons tamari
- 1 teaspoon red chili flake
- 2 limes, quartered, for serving
How it’s Done:
Preheat your oven to 375. Line a baking sheet with parchment paper on a nonstick silicon baking mat.
Bring a large pot of water to a rolling boil.Â
To Roast the Tofu: Dice the tofu into bite-sized cubes and spread into a single layer on the pre-lined baking sheet. Roast 12-15 minutes, stirring halfway through. Tofu should be golden around the edges. Let cool slightly.
To cook the Brown Rice Noodles and Veggies: Cook noodles in the pot of boiling water, according to package directions. Leave them a little under-done, with a little “bite” in them. Add the sliced bell pepper and white parts of green onion during last minute of cooking. Drain noodles and peppers and immediately rinse under cold water to stop the cooking.
To make the Oil-Free Ginger Orange Sauce: Combine the roasted cashews, whole oranges (peeled), ginger, and red chili flake in a blender. Puree until smooth. Add water, if needed, to reach a pourable consistency similar to Caesar dressing. Taste to adjust seasoning.
To make the Oil-Free Vietnamese Orange Ginger Tofu Stir-fry: Get your stir fry station set up: tofu, noodles and peppers, sauce. In a wide sauté pan or wok, pour the Oil-Free Ginger Orange sauce and 1/2 cup water. Bring to a simmer over high heat. Add the noodles, veggies, and tofu. Stir-fry 3-5 minutes, until hot.
Garnish with green onion and serve with lime wedges. Serve immediately.
Enjoy with Asian Adzuki Bean Salad, Detox Salad, or Easy Raw Nori Rainbow Rolls.
Chef’ Katie’s Tips
Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, roasted cashews add rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nuts and seeds (pistachios, pumpkin seeds, or ½ an avocado are my favorites). For a less calorie-dense option, swap out the cashews for 1 cup of chickpeas.
Tamari vs. Soy Sauce: Tamari is similar to soy sauce, but it is gluten-free. If gluten isn’t a concern for you, you can use them interchangeably in recipes.
Soy-Free: If you’re avoiding soy, use Coconut Aminos instead of the tamari. Replace the tofu with frozen green peas, canned black beans, or cookedchickpeas.
Raw Version: This version uses roasted cashews to add a layer of rich, nutty flavor. For a raw version, simply substitute with raw cashews.
Stir-Fry Tip:Â The key to stir-fry is preparing having all of your components ready to go when you’re cooking. Â First, roast your cashews and tofu. Â While the tofu roasts in the oven, get the rest of your ingredients ready — slice your veggies, cook the noodles, make the sauce, and quarter your limes. Â This will make for a quick, easy meal. Â You can even prep this entire meal on the weekend so that it’s a quick stir-fry during a weeknight.
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 396 | |
| % Daily Value * | |
| Total Fat 16 g | 25 % |
| Saturated Fat 3 g | 14 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 192 mg | 8 % |
| Potassium 366 mg | 10 % |
| Total Carbohydrate 57 g | 19 % |
| Dietary Fiber 8 g | 32 % |
| Sugars 13 g | |
| Protein 14 g | 29 % |
| Vitamin A | 45 % |
| Vitamin C | 218 % |
| Calcium | 7 % |
| Iron | 18 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Thai Kitchen Gluten Free Brown Rice Noodles, 8 oz (Pack of 6)
- KARMA Premium Whole Cashews, Dry Roasted Salted, 8 Ounce
- SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic) 10OZ[1PACK]
- Red Pepper Flakes – 1/4 Pound (4 Ounces ) – Crushed Red Chili 40K Units Heat
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