Quick Tofu & Rice Noodle Stir-Fry Recipe – Tamarind-Soy Sauce

Last Updated on 6 months ago by Neha Deshmukh

Quick Tofu & Rice Noodle Stir-Fry Recipe – Tamarind-Soy Sauce

Hey everyone! I’m so excited to share this super quick and flavorful tofu and rice noodle stir-fry with you. It’s become a weeknight staple in my kitchen – seriously, it’s ready in under 30 minutes! The tangy tamarind-soy sauce is what really makes it special, and it’s a flavor combination I fell in love with during my travels through Southeast Asia. Let’s get cooking!

Why You’ll Love This Recipe

This stir-fry is a winner for so many reasons. It’s fast, easy, and packed with flavor. Plus, it’s a fantastic way to use up any veggies you have hanging around in the fridge. But honestly, the best part is that incredible sauce. It’s sweet, sour, and savory all at once – totally addictive! It’s a little different from your typical stir-fry sauce, and I think you’ll really enjoy the twist.

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 200 grams rice stick noodles
• 2.5 tablespoons tamarind concentrate
• 2 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon water
• 4 oz extra-firm tofu
• 1 tablespoon cornstarch
• 3 tablespoons oil
• 3 large garlic cloves
• 1 medium onion
• 1 Thai chili (or more, to taste!)
• 1 medium carrot
• 1 large red pepper
• 1.5 cups bean sprouts
• 0.5 cup garlic chives
• 0.25 teaspoon salt
• 0.25 teaspoon red chili flakes
• Crushed peanuts, lime wedges, and cilantro (optional, for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Tamarind Concentrate: This is the star of the show! It adds a unique tangy flavor that’s common in Indian-influenced Southeast Asian cuisine. You can find it at most Asian grocery stores, or even online. It’s a little sour on its own, but balances beautifully with the sweetness of the brown sugar.
• Rice Stick Noodles: These noodles come in different widths. I prefer the medium-width ones, but feel free to use whatever you like. They cook really quickly, which is perfect for a speedy stir-fry.
• Thai Chili: These can be hot! Start with one and taste as you go. If you’re not a fan of spice, you can substitute with a milder chili or omit it altogether. A pinch of cayenne pepper can also add a little heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those noodles ready. Soak the rice stick noodles in boiling water for about 8 minutes. Once they’re softened, drain them and rinse under cold water to stop the cooking process. If they’re a little long, feel free to trim them with scissors.
2. Now, let’s make the sauce. In a bowl, whisk together the tamarind concentrate, soy sauce, brown sugar, and water until the sugar is dissolved. Set this aside – we’ll add it later.
3. Time for the tofu! Press the tofu for about 20 minutes to remove excess water. This helps it get nice and crispy. Then, cube it and toss it with cornstarch. Heat 1 tablespoon of oil in a pan and fry the tofu until it’s golden brown and crispy. Set it aside.
4. Heat the remaining oil in a wok or large skillet over medium-high heat. Add the minced garlic, chopped onion, and sliced Thai chili. Sauté for about 2 minutes, until fragrant.
5. Add the sliced carrot and red pepper to the wok and cook for another 2 minutes, until slightly softened.
6. Stir in the bean sprouts and pour in the tamarind-soy sauce. Mix everything well to coat the vegetables.
7. Add the drained noodles to the wok and toss until they’re evenly coated with the sauce. Cook for about 3 minutes, stirring constantly.
8. Finally, fold in the garlic chives, salt, and chili flakes. Remove from the heat.
9. Serve immediately, garnished with crushed peanuts, lime wedges, and a sprinkle of fresh cilantro, if desired.

Expert Tips

• Don’t overcrowd the wok! Cook in batches if necessary to ensure everything gets properly stir-fried.
• Make sure your wok is nice and hot before adding the ingredients. This helps create that signature stir-fry flavor.
• Taste the sauce before adding it to the noodles and adjust the sweetness or sourness to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Simply use gluten-free soy sauce.
• Spice Level: Adjust the amount of Thai chili and chili flakes to control the heat. My husband loves it extra spicy, so I often add another chili for him!
• Quick Weeknight Meal: To save even more time, you can use pre-cut veggies.

Serving Suggestions

This stir-fry is delicious on its own, but it also pairs well with a side of steamed rice or a fresh spring roll. A cold glass of Thai iced tea is the perfect accompaniment!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

FAQs

1. What is the best way to press tofu to get it crispy?

Wrap the tofu in several layers of paper towels and place something heavy on top (like a cast iron skillet or a few books) for at least 20 minutes. This removes excess water, allowing it to get nice and crispy when fried.

2. Can I use a different type of noodle for this stir-fry?

Absolutely! You can use udon noodles, egg noodles, or even spaghetti in a pinch. Just adjust the cooking time accordingly.

3. Where can I find tamarind concentrate, and what can I substitute if I don’t have any?

Tamarind concentrate is usually found in Asian grocery stores. If you can’t find it, you can substitute with a mixture of lime juice and brown sugar (about 2 tablespoons lime juice + 1 tablespoon brown sugar). It won’t be exactly the same, but it will still add a nice tangy flavor.

4. How can I adjust the sweetness of the sauce?

Simply add more or less brown sugar to the sauce. Start with the recommended amount and taste as you go.

5. Can this stir-fry be made ahead of time?

You can prep the ingredients ahead of time (chop the veggies, press the tofu, make the sauce). However, it’s best to cook the stir-fry just before serving for the best texture and flavor.