Coconut Ginger Stir-Fry with Tofu and Soba Noodles

Coconut Ginger Stir-Fry with Tofu and Soba Noodles

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Delicious and healthy way to use up leftover vegetables. An entire serving is less than 500 calories. The tofu provides lean protein. The soba noodles, made from wheat and buckwheat flour, are nutty and filling. They are a lower-calorie, higher-protein alternative to brown rice. Cook in boiling water for 8 to 10 minutes or until tender, or according to package directions.


1 pound Fresh green beans (haricots verts); de-stringed and cut into 2" pieces
1 bunch Bok Choy; sliced
1/2 medium Onion; sliced
4 ounces Fresh mushrooms; sliced
1 large Red bell pepper; cut into strips
3 Garlic cloves; minced
6 ounces Soba Noodles, dry; cooked according to package directions and rinsed in cold water
4 tablespoons Cashews; coarsely chopped
1/4 cup Vegetable stock
1 pound Extra-Firm Tofu
1/2 tablespoon Bragg's Liquid Aminos
1/2 teaspoon Ground ginger
1/2 teaspoon Garlic powder
Cooking spray
2 teaspoons Fresh ginger; peeled
4 Garlic cloves; peeled
1 teaspoon Sriracha sauce; (optional)
2 teaspoons Thai red curry paste; or more if you like it spicy
1/2 cup Light coconut milk

Original recipe makes 4 Servings



1. Microwave the green beans with a little water until crisp-tender.

2. Place the sauce ingredients in a Vita-Mix or blender and blend until smooth.

3. Preheat the oven to 400 degrees. Cut the tofu into small cubes or strips. Spray or toss with the liquid aminos. Sprinkle with the ginger and garlic powder and mix gently until evenly coated. Spray a baking pan with cooking spray. Spread the tofu on the pan in a single layer. Bake about 20 minutes, stirring gently halfway through.

4. Heat a large nonstick sauté pan or skillet over high heat. Add 1/8 cup of the vegetable stock. Add the green beans, bok choy, onion, mushrooms, bell pepper and garlic. Water sauté about 4 minutes or until bok choy and bell pepper are tender but still crisp.

5. Add the cooked noodles. Stir-fry 1 minute or until noodles are hot.

6. Add sauce. Stir to combine. Add tofu and stir gently to coat with sauce. Cook 1 minute.

7. Divide into 4 portions. Top each serving with 1 tablespoon chopped cashews.


You can substitute almost any vegetables in this recipe. I happened to have cooked green beans on hand, and some leftover bok choy and peppers. Other options would include snap peas, snow peas, carrots (thinly sliced or shredded), broccoli (blanched), and edamame.

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Coconut Curry Stir-Fry with Tofu and Soba Noodles

Calories Per Serving: 358 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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