Vegan Delights: Ginger Soy Sriracha veggie stir fry with noodles and grilled tofu!


I love experimenting in the kitchen! Cooking with fresh ingredients and using various spice levels to create different dishes is always fun. It’s great to think outside the box and try new things! I love trying vegan dishes. There are so many different ways to prepare meals, and meatless can be a deliciously healthy alternative!


Ginger Soy Sriracha veggie stir fry with noodles and grilled tofu!


– 1 bag of sliced carrots

– 1 head of broccoli

– Container of shiitake mushrooms

– 1 package of stir fry noodles

– ¼ cup of low sodium soy sauce

– ¼ cup of vegetable oil

– ½ tsp of ginger

– 1 tsp of sugar

– Add Sriracha dependent upon intended spice level

– 1 package of firm grilling tofu

– 1 bunch of cilantro

To Start:

Cut tofu block into rectangle pieces. Then spray non-stick cooking spray on grill then grill tofu 3-4 minutes per side.

Once tofu is done place aside. Then wash and cut broccoli head into pieces. Wash carrot pieces and rinse mushroom pieces. Then set aside.

In a medium bowl combine soy sauce, ginger, sugar, vegetable oil and Sriracha to taste. Once combined add to a wok and add vegetables and mushrooms. Stir fry until vegetable are tender then add noodles.  Continue to stir fry vegetables and noodles for 2-3 minutes until done.

Once done plate with grilled tofu and garnish with fresh cilantro


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