I reworked Mongolian noodles and stir-fried vegetables into a spicy soy ginger dish that joined my Vegan Asian Recipes, and I can’t wait to show the simple trick that makes it come together so quickly.

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I love taking familiar takeout vibes and twisting them a bit. In this Vegan Mongolian Noodles And Veggies stir fry I pile chewy lo mein style noodles with extra firm tofu so the bites are both silky and a little crunchy, and honestly I could not stop testing it.

It’s loud on the tongue, sticky in the best way, and makes you wonder what creates that charred sweet heat. I kept thinking about where this would live in my Vegan Asian Recipes posts, and of course it slid right into my Vegan Dinners lineup because it’s fast, bold and a little surprising.

Ingredients

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Firm tofu adds protein and chew, soaks up all the spicy sweet sauce.
Broccoli gives fiber, vitamins and crunch, keeps the dish fresh and bright.
Ginger and garlic bring heat, aroma and depth, punchy but not overwhelming.
Soy sauce supplies umami and salt, balances sweet elements in the sauce.
Brown sugar and hoisin add caramelized sweetness and sticky glaze to noodles.
Chili garlic sauce gives spicy kick, adjust how much for your tolerance.
Wheat lo mein noodles bring carbs and chew, soak up sauce so well.
Toasted sesame oil and seeds add nutty aroma and finishing richness.
Rice vinegar gives tangy brightness that cuts through sweet and salty.

Ingredient Quantities

12 oz lo mein or ramen style wheat noodles (dried)

14 oz extra firm tofu (about 1 block)

2 to 3 tbsp neutral oil like canola or vegetable oil

2 cups broccoli florets

1 large carrot, thinly sliced

1 red bell pepper, sliced

1 cup snap peas or snow peas

4 green onions (scallions), roughly chopped

4 cloves garlic, minced

2 tbsp fresh ginger, grated

1/3 cup low sodium soy sauce or tamari

1/4 cup water

1/4 cup packed light brown sugar

2 tbsp rice vinegar

2 tbsp hoisin sauce (optional but nice)

1 to 2 tbsp chili garlic sauce or sriracha, adjust to taste

1 tbsp toasted sesame oil

1 tbsp cornstarch

2 tbsp water for mixing with cornstarch

1 to 2 tbsp toasted sesame seeds for garnish

Fresh cilantro or basil for garnish, optional

How to Make this

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1. Press the tofu 15 to 30 minutes to remove moisture (wrap in paper towels and weigh with a plate or cans), then cut into 1 inch cubes and pat extra dry.

2. Cook the lo mein or ramen noodles according to package directions until al dente, drain, rinse under cold water and toss with a tiny drizzle of oil so they don’t stick. Set aside.

3. Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add tofu in a single layer, don’t overcrowd, and fry until golden and crispy on at least two sides, about 6 to 8 minutes total. Remove tofu to a plate.

4. Add another tablespoon oil if needed, then stir fry broccoli, sliced carrot, red bell pepper and snap peas over high heat until bright and just tender, 3 to 5 minutes.

5. Push veggies to the side, lower heat slightly and add minced garlic and grated ginger, cook 30 to 45 seconds until fragrant, don’t burn it.

6. Whisk together the sauce: soy sauce or tamari, 1/4 cup water, packed brown sugar, rice vinegar, hoisin if using, chili garlic sauce or sriracha (start with less if you like it milder), and 1 tablespoon toasted sesame oil.

7. In a small cup stir the 1 tablespoon cornstarch into the 2 tablespoons water until smooth, then pour that slurry into the sauce and mix. Pour the whole sauce into the pan and simmer 1 to 2 minutes until it thickens and becomes glossy.

8. Return the tofu to the pan, add the cooked noodles and most of the chopped green onions, toss everything gently so the sauce coats the noodles and tofu, warm through for another minute or two. Taste and adjust with more soy or chili if needed.

9. Remove from heat and finish with a sprinkle of toasted sesame seeds, the remaining green onions and some chopped cilantro or basil if you like. Serve hot and try not to burn your tongue, it’s easy to do.

Equipment Needed

1. Large pot for boiling the noodles
2. Colander for draining and rinsing
3. Large skillet or wok for frying tofu and stir frying veggies
4. Cutting board
5. Chef’s knife
6. Tongs or a spatula to flip tofu and toss everything
7. Mixing bowl and a whisk or fork for the sauce
8. Small bowl or cup for the cornstarch slurry
9. Plate and paper towels plus a heavy plate or cans to press the tofu
10. Measuring cups and spoons

FAQ

Q: Do I have to press the tofu? A: Yes, press it for at least 15 to 30 minutes to get it firm so it crisps up. If you rush, pat with paper towels and toss in a little cornstarch before frying or baking, that'll help a lot.

Q: What noodles work best and can I make it gluten free? A: Lo mein or ramen style wheat noodles are perfect for texture, but for gluten free use rice noodles or gluten free udon and swap soy sauce for tamari. Cook according to package, rinse with cold water and toss with a bit of oil so they don't clump.

Q: How do I get the sauce thick and glossy? A: Mix the cornstarch with 2 tbsp water into a slurry, add it to the simmering soy sauce mix and stir until it thickens, takes like 30 to 60 seconds. If it gets too thick, just add a splash of water.

Q: Can I meal prep or freeze this? A: You can meal prep and keep it 3 to 4 days in the fridge in an airtight container. Freezing is possible but noodles get mushy, so for best texture freeze only the tofu or just store in the fridge.

Q: How spicy is it and how do I adjust heat? A: It can be medium spicy by default. Start with 1 tbsp chili garlic sauce, taste, then add more. You can also stir in a little sriracha at the end for more heat without changing flavor much.

Q: What if I don't have hoisin or sesame seeds? A: Hoisin is optional, it's just sweet and savory. Use 1 tsp maple syrup plus a splash more soy if you don't have it. Sesame seeds are just a garnish so skip them or swap with chopped peanuts if you like crunch.

Vegan Mongolian Noodles And Veggies Stir Fry In Spicy Soy Ginger Sauce Recipe Substitutions and Variations

Tofu: swap for tempeh (nuttier, holds up well), seitan if you want a meatier chew, or even canned chickpeas for a quick protein swap — press the tofu out first if you still got some and want it firmer.
Lo mein/ramen noodles: use udon, spaghetti in a pinch, or 100% buckwheat soba (check label for gluten free) and rice noodles if you need gluten free.
Soy sauce/tamari: try coconut aminos for a soy free, slightly sweeter option, liquid aminos for similar umami, or low sodium soy if you want less salt.
Cornstarch: use arrowroot for a clear glossy sauce, potato starch for a similar thickening, or make a flour slurry with 1 tbsp all purpose flour + 2 tbsp water but cook a bit longer to remove raw flour taste.

Pro Tips

1) Press the tofu way longer than you think, 30 minutes is fine but if you have time freeze it overnight then thaw and press, it gets firmer and soaks up the sauce so much better.

2) For ultra crispness toss the tofu cubes in a light dusting of cornstarch and a pinch of salt before frying, use a hot pan and dont crowd it or the pieces will steam instead of crisp. If you want less mess roast them at 425 F on a sheet with a little oil, they come out great and youre hands-off.

3) Make the sauce ahead and taste it cold, start milder with the chili and brown sugar because you can always add more. Mix the cornstarch slurry smooth first, then add little by little to the simmering sauce, it thickens fast so stop when it looks glossy. Save a splash of the noodle cooking water to loosen the sauce if it gets too thick.

4) Keep the veggies bright and crunchy by cutting them uniform and cooking on very high heat for a short time, and cook the noodles al dente then rinse under cold water and toss with a tiny bit of oil so they dont clump. When you combine everything toss gently with tongs instead of smashing with a spatula so the tofu stays crisp.

Vegan Mongolian Noodles And Veggies Stir Fry In Spicy Soy Ginger Sauce Recipe

Recipe by Sarah level

0.0 from 0 votes

I reworked Mongolian noodles and stir-fried vegetables into a spicy soy ginger dish that joined my Vegan Asian Recipes, and I can't wait to show the simple trick that makes it come together so quickly.

Servings

servings

Calories

635

kcal

Equipment: 1. Large pot for boiling the noodles
2. Colander for draining and rinsing
3. Large skillet or wok for frying tofu and stir frying veggies
4. Cutting board
5. Chef’s knife
6. Tongs or a spatula to flip tofu and toss everything
7. Mixing bowl and a whisk or fork for the sauce
8. Small bowl or cup for the cornstarch slurry
9. Plate and paper towels plus a heavy plate or cans to press the tofu
10. Measuring cups and spoons

Ingredients

12 oz lo mein or ramen style wheat noodles (dried)
14 oz extra firm tofu (about 1 block)
2 to 3 tbsp neutral oil like canola or vegetable oil
2 cups broccoli florets
1 large carrot, thinly sliced
1 red bell pepper, sliced
1 cup snap peas or snow peas
4 green onions (scallions), roughly chopped
4 cloves garlic, minced
2 tbsp fresh ginger, grated
1/3 cup low sodium soy sauce or tamari
1/4 cup water
1/4 cup packed light brown sugar
2 tbsp rice vinegar
2 tbsp hoisin sauce (optional but nice)
1 to 2 tbsp chili garlic sauce or sriracha, adjust to taste
1 tbsp toasted sesame oil
1 tbsp cornstarch
2 tbsp water for mixing with cornstarch
1 to 2 tbsp toasted sesame seeds for garnish
Fresh cilantro or basil for garnish, optional

Directions

Press the tofu 15 to 30 minutes to remove moisture (wrap in paper towels and weigh with a plate or cans), then cut into 1 inch cubes and pat extra dry.
Cook the lo mein or ramen noodles according to package directions until al dente, drain, rinse under cold water and toss with a tiny drizzle of oil so they don't stick. Set aside.
Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add tofu in a single layer, don't overcrowd, and fry until golden and crispy on at least two sides, about 6 to 8 minutes total. Remove tofu to a plate.
Add another tablespoon oil if needed, then stir fry broccoli, sliced carrot, red bell pepper and snap peas over high heat until bright and just tender, 3 to 5 minutes.
Push veggies to the side, lower heat slightly and add minced garlic and grated ginger, cook 30 to 45 seconds until fragrant, don't burn it.
Whisk together the sauce: soy sauce or tamari, 1/4 cup water, packed brown sugar, rice vinegar, hoisin if using, chili garlic sauce or sriracha (start with less if you like it milder), and 1 tablespoon toasted sesame oil.
In a small cup stir the 1 tablespoon cornstarch into the 2 tablespoons water until smooth, then pour that slurry into the sauce and mix. Pour the whole sauce into the pan and simmer 1 to 2 minutes until it thickens and becomes glossy.
Return the tofu to the pan, add the cooked noodles and most of the chopped green onions, toss everything gently so the sauce coats the noodles and tofu, warm through for another minute or two. Taste and adjust with more soy or chili if needed.
Remove from heat and finish with a sprinkle of toasted sesame seeds, the remaining green onions and some chopped cilantro or basil if you like. Serve hot and try not to burn your tongue, it's easy to do.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.