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+ servings


5 from 3 votes
Nicole Modic
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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  • one package extra firm organic, non-GMO tofu
  • 1 red bell pepper, sliced into thin pieces
  • 1 cup shredded carrots
  • 1 bunch scallions, chopped
  • 1 onion, sliced thin 
  • 1/2 cup coconut aminos
  • 2 tbsp maple syrup
  • 3 tbsp sesame oil 
  • 3 cloves garlic, mashed
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 tbsp cooking oil of choice (I recommend avocado or coconut oil)
  • 1 package rice noodles (I used Lotus Foods)


  • Cut tofu into small squares (about 1 inch square cubes). 
  • Use a paper towel to gently press out a little of the moisture. 
  • In a large non stick skillet, add 2 tb of the cooking oil, and turn on the stove to medium heat. 
  • Once pan is coated well with the oil, add the tofu and don’t touch! 
  • After 4-5 min on one side, gently flip to the other, for another 4-5 minutes. 
  • While that’s cooking, chop up all your veggies, mash the garlic, and set aside. 
  • Once the tofu is done, remove pan from heat, transfer tofu to a plate, and set aside. 
  • Bring a pot of water to a boil and prepare the pasta according to package instructions. 
  • In the same pan that was used for the tofu, add remaining 2 tb of cooking oil, along with the bell pepper, onion, carrots, garlic, salt and pepper. 
  • After about 5-7 minutes, add the pasta to the pan, along with the coconut aminos, maple syrup, and sesame oil. 
  • Use tongs to mix everything together and coat evenly. 
  • Add the crispy tofu back to the pan.
  • Plate your meal and enjoy!

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