Tofu and Brown Rice Noodles in a savory Vegan Hoisin Sauce — a quick, one‑pot hoisin noodle stir‑fry that comes together fast. This gluten‑free, vegan recipe features a from‑scratch hoisin‑style marinade that doubles as the sauce for the noodles. Swap in extra vegetables to make it tofu‑free, or use sun butter instead of peanut butter to keep it nut‑free.
Jump to Recipe
One‑pot meals are ideal for busy weeknights and relaxed weekends alike. The steps are straightforward: press and cube the tofu, mix the hoisin marinade, marinate the tofu briefly, cook the noodles and blanch the broccoli, then stir‑fry everything in one skillet so the noodles pick up the sauce. The homemade marinade brings balanced sweet, salty, tangy, and spicy notes; if you prefer a shortcut, use store‑bought hoisin and thin it with a little water.
More easy 1‑pot meals from the blog
- Sweet Potato Chickpea Spinach Curry — GF, Soy‑free
- 1‑pot Peanut Butter Noodles and Veggies — GF
- Sweet and Sour Chickpeas with Peppers and Broccoli — GF
- Kung Pao Lentils — GF
- Lentils & Veggies in Thai Peanut Sauce — GF, Soy‑free
- Lentil and Brown Rice Soup — Soy‑free, GF
- Hoisin Tofu and Mushrooms
Tofu and Brown Rice Noodles in Hoisin Sauce
By: Vegan Richa
Cook: 25 mins |
Total: 35 mins |
Servings: 2 |
Course: Main |
Cuisine: Gluten‑free, Vegan
Savory, slightly sweet vegan hoisin sauce coats tender tofu, brown rice noodles, and crisp vegetables for a satisfying, gluten‑free main. Easily adapted to be nut‑free or tofu‑free by swapping ingredients or adding extra vegetables.
Ingredients
Hoisin Marinade Sauce
- 2 to 3 tbsp soy sauce (use tamari for gluten‑free)
- 2 tbsp water
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp lime juice
- 1 tbsp peanut butter (or almond butter; use sun butter for nut‑free)
- 1.5 tbsp maple syrup
- 1 tsp sugar
- 1.5 tbsp minced ginger
- 4 cloves garlic, minced
- 1/2 to 1 hot green or red chili, finely chopped
- Red pepper flakes, to taste
- 10 oz firm tofu, cubed (about 3/4 of a 14 oz slab)
For the Veggies and Noodles
- 6 oz brown rice noodles (pad thai style works well)
- 1 cup chopped broccoli, heaped
- 1 tsp neutral oil
- 1/2 cup thinly sliced carrots
- 2 tbsp chopped peanuts or cashews (optional; omit for nut‑free)
- 1/2 cup other vegetables of choice (bell pepper, snap peas, mushrooms)
- Salt and red pepper flakes, to taste
Instructions
- Press the tofu: wrap tofu in paper towels and a kitchen towel, then press with a heavy weight for about 5 minutes to remove excess water. Cut into small cubes or rectangles.
- Make the hoisin marinade: whisk together the soy sauce, water, sesame oil, rice vinegar, lime juice, peanut butter, maple syrup, sugar, ginger, garlic, chopped chili, and red pepper flakes until smooth. It may take a minute for the nut butter to fully incorporate.
- Toss the tofu into the marinade so each piece is coated. Let it sit for at least 10 minutes to absorb flavor.
- Cook the noodles according to package instructions (bring a pot of water to a boil; brown rice pad thai noodles usually take about 4 minutes). In the last 3 minutes of cooking, add the broccoli to blanch it, or blanch separately for about 2 minutes. Drain and set aside.
- Heat a skillet over medium heat and add 1 tsp oil. Add the marinated tofu along with any remaining marinade, cover, and cook for about 5 minutes.
- Uncover, move the tofu around, and cook another 1–2 minutes until the sauce thickens and forms a light glaze. Remove half the tofu and set aside for topping.
- Add the carrots and chopped nuts to the skillet, toss to coat in the sauce, and cook for about a minute. Add the drained noodles, blanched broccoli, and any other vegetables, tossing to combine and coat with the sauce. Taste and adjust salt and spice, adding a dash of salt or more red pepper flakes if desired.
- Cover and cook for 1 minute, then return the reserved tofu to the top (do not toss). Remove from heat and let sit, covered, for 1–2 minutes before serving so flavors meld.
Tips, Variations & Storage
– To make this nut‑free, substitute sun butter for peanut butter and omit the chopped nuts. For a tofu‑free version, double the vegetables and add sliced mushrooms or chickpeas for protein.
– For deeper hoisin flavor, stir 1/2 tsp molasses into the marinade.
– Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet, adding a splash of water if the sauce seems dry.
Video
Notes
- If using store‑bought hoisin sauce, use 3–4 tbsp sauce plus 2 tbsp water to thin.
- Add 1/2 tsp molasses to the marinade for a deeper, richer flavor.
- Nutritional values are based on one serving and should be used as an approximation.
Nutrition (per serving)
Calories: 672 kcal; Carbohydrates: 99 g; Protein: 23 g; Fat: 21 g; Saturated Fat: 3 g; Sodium: 829 mg; Potassium: 870 mg; Fiber: 10 g; Sugar: 20 g; Vitamin A: 6940 IU; Vitamin C: 108.8 mg; Calcium: 115 mg; Iron: 3.1 mg.