Marinated Tofu Stir-Fry

Stir-fry is one of the easiest things you can throw together. I’m sure there are a million different recipes out there using a number of combinations of ingredients. Well here is one more. I would like to think mine is unique though.

Marinating tofu is time-consuming and requires planning ahead which makes this stir-fry more difficult than the usual last-minute meal that it tends to be. Buckwheat Soba Noodles are my favorite to use with stir-fry but this time we tried something new. Maifun are very thin noodles made from rice. The one I used was made from brown rice. They were very interesting and light and easy to prepare. I would definitely use them again.

Note: To make this dish gluten-free make sure you have a gluten-free soy sauce and hoisin sauce.


Marinated Tofu Stir-fry

Makes 6 servings


  • 14 ounce block of extra firm tofu, pressed and cut into 1/2″ cubes
  • 1/3 cup soy sauce
  • 3 tablespoons ume plum vinegar, divided
  • 1 tablespoon sriracha
  • Noodles or rice, for serving (I used 8 oz. box of Maifun noodles)
  • 2 tablespoons vegetable oil
  • 8 oz. can of sliced bamboo shoots
  • 12 leaves Napa cabbage, discard green parts, cut white parts into bite-size squares
  • 4 ounces sliced mushrooms
  • 10 mini carrots or 2 large carrots, sliced into 2″ strips
  • 1 red bell pepper, sliced into 2″ strips
  • 2 garlic cloves, minced
  • 3 green onions, both white and green parts sliced
  • 1 teaspoon fresh grated ginger
  • 3 tablespoons hoisin sauce
  • 1/3 cup vegetable broth



  1. To marinate tofu place cubes in an air-tight container. Mix soy sauce, 2 tablespoons plum vinegar, and sriracha. Pour mixture over cubes and cover. Marinate for at least two hours. Every now and then flip container over to make sure all the cubes get a chance to soak up the flavor.
  2. Prepare noodles or rice as directed on package.
  3. Heat oil in a wok on high.
  4. Add tofu and cook for about 5 minutes or until you get a nice sear.
  5. Add bamboo, cabbage, mushrooms, carrots, pepper, and garlic. Cook until veggies are crisp but tender, stirring occasionally to make sure nothing is sticking to the wok.
  6. In a bowl combine green onions, ginger, hoisin, and broth.
  7. Add noodles or rice to wok with the broth mixture and toss to combine. Cook until heated through.
  8. Serve immediately.

The ume plum vinegar adds a little sweetness without using sugar and the tad bit of sriracha balances it all out. If you want to add  more of a kick to your stir-fry top it off with more sriracha. You could also sprinkle with sesame seeds or chopped cashews for an added crunch before eating.

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