Salt-and-pepper tofu stir-fry with glass noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salt-and-pepper tofu stir-fry with glass noodles

Gluten-Free, Dairy-Free, Vegan

2 Servings, 750 Calories/Serving

20–35 Minutes

A staff outing to a favorite local Chinese banquet hall inspired our kitchen team to make this plant-based stir-fry with Hodo tofu and chewy gluten-free glass noodles.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces glass (sweet potato) noodles
  • 10 ounces Hodo organic firm tofu
  • ¼ cup cornstarch
  • Sun Basket salt-and-pepper blend (Celtic sea salt - black pepper)
  • 1 organic red or other bell pepper
  • ⅓ cup shelled edamame
  • 3 ounces organic baby spinach or other leafy greens
  • 3 organic scallions
  • Sun Basket sweet stir-fry sauce base (coconut aminos - cashew butter - dried plums - molasses - toasted sesame oil - garlic - ginger)

Chef's Tip

If making this dish for four people, cook the tofu in two batches, adding more oil to the pan between batches if needed.

Ingredient IQ

Glass noodles go by many names and guises. Wonderfully chewy, they make excellent gluten-free alternatives to wheat since they’re usually made with root vegetable or bean starch. While they have little flavor on their own, they absorb the flavors that surround them. These noodles, made from sweet potatoes, soak up the sweet complexity of the stir-fry sauce.

Nutrition per serving

Calories: 750, Protein: 29g (58% DV), Fiber: 12g (48% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 1150mg (48% DV), Carbohydrates: 105g (35% DV), Total Sugars: 11g, Added Sugars: 3g (6% DV).
Contains: Tree Nuts (cashew), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the glass noodles

Bring a large sauce pot of water to a boil. Add the glass noodles and cook until just tender, 8 to 10 minutes. Drain, rinse with cold water, and set aside. Wipe out the pot.
While the noodles cook, prepare the tofu.


Prep and cook the tofu

  • Pat the tofu dry with paper towels; cut into 2-inch cubes.
  • In a medium [large] bowl, stir together the cornstarch and salt and pepper blend. Dredge the tofu cubes in the cornstarch mixture, turning to coat all sides; shake off any excess.
In a large frying pan over medium-high heat, warm 1 to 3 tablespoons oil until hot but not smoking. Add the tofu and cook, turning as needed, until browned and crisp, about 1 minute per side. Transfer to a paper-towel-lined plate and season to taste with salt and pepper.
While the tofu cooks, prepare the bell pepper and cook the vegetables.


Prep and cook the vegetables

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
In the same pot used for the noodles, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Add the edamame and spinach (the spinach in batches if needed), season with salt and pepper, and cook, stirring occasionally, until the edamame are warmed through and the spinach is wilted, 2 to 3 minutes.
While the vegetables cook, prepare the remaining ingredients and finish the dish.


Prep the remaining ingredients; finish the dish

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
  • In a small bowl, stir together the sweet stir-fry sauce base and ¼ cup [½ cup] water.
To the pot with the vegetables, stir in the glass noodles and stir-fry sauce and toss to coat. Remove from the heat and season to taste with salt and pepper.


Transfer the noodles and stir-fry to individual bowls. Top with the tofu, garnish with the scallions, and serve.

Kids Can!

  • Pat the tofu dry.
  • Stir the cornstarch mixture.
  • Dredge the tofu.
  • Stir the stir-fry sauce base and water.
  • Garnish with the scallions.