If you’ve been hesitant to cook with okra because of its infamous ‘slime,’ this recipe is here to change your mind! A quick stir-fry is the perfect stage for okra, cooking it so fast that it stays delightfully crunchy and vibrant. Paired with juicy cherry tomatoes, savory seared tofu, and slippery rice noodles, this dish is a beautiful medley of textures and flavors. It’s a fantastic, plant-based meal that comes together in a flash, proving that okra can be a true stir-fry star.
Ingredients
• 1 pound / 450 g small okra
• 1/2 cup / 120 ml cider vinegar
• 1/2 pound / 225 g firm tofu, pressed and drained
• 3/4 pound / 340 g cherry tomatoes
• 8 ounces / 225 g dried flat rice noodles
• 3 tablespoons / 45 ml soy sauce, divided
• 1 tablespoon / 15 ml peanut, sunflower, or grapeseed oil, plus 2 teaspoons
• 3 cloves garlic, minced
• 1/2 cup / 15 g fresh cilantro, chopped
• Salt, to taste
Instructions
1. Prepare the Okra & Tofu: Trim the stems from the okra, being careful not to slice into the seed pod. Place in a bowl, salt generously, and pour the cider vinegar over top. Let sit for 15-30 minutes. Meanwhile, cut the pressed tofu into 2 x ¾ x ¼-inch dominoes. Drain the okra, rinse it thoroughly under cold water, and pat completely dry with paper towels. Blot the tofu dry as well.2. Cook the Noodles: Cook the rice noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.3. Sear the Tofu: Heat a wok or large skillet over high heat. Swirl in 2 teaspoons of oil. Add the tofu in a single layer and sear for 30 seconds without moving. Stir-fry until lightly browned on all sides, about 1-2 minutes. Add 1½ teaspoons of soy sauce, toss to coat, and transfer the tofu to a plate.4. Stir-Fry the Vegetables: Return the wok to high heat and add the remaining 1 tablespoon of oil. Add the minced garlic and stir-fry for 15-20 seconds until fragrant. Add the dry okra and stir-fry for 2 minutes until bright green and tender-crisp.5. Combine & Finish: Add the cherry tomatoes to the wok and stir-fry for another minute, just until they begin to soften and blister. Add the cooked noodles, the seared tofu, the remaining soy sauce, and the chopped cilantro. Toss everything together for 30-60 seconds until well combined and heated through. Serve immediately.
Nutritional Information
• Servings: 4
• Calories: 450 kcal
• Protein: 18 g
• Carbohydrates: 65 g
• Fat: 14 g
• Fiber: 8 g
Pro Tips
• Seek out the smallest, youngest okra you can find. They are more tender and cook much faster, which is essential for a quick stir-fry.
• Do not skip the drying step! Patting both the okra and tofu completely dry with paper towels is crucial for achieving a good sear and preventing steaming in the wok.
• A screaming hot wok or skillet is key to a successful stir-fry. This high heat cooks the vegetables quickly, locking in their crunch and color.
• To prevent mushy noodles, cook them until just al dente and rinse immediately with cold water. They will finish cooking in the hot wok.
FAQ
Q: Can I make this okra stir fry without tofu
A: Absolutely! For a different plant-based protein, you can substitute the tofu with an equal amount of edamame, chickpeas, or seared tempeh. If you’re looking for a soy-free option, chickpeas are a fantastic choice. Simply add them in the final step with the noodles to heat through.
Q: Is this okra and tofu recipe vegan
A: Yes, this recipe is 100% vegan as written. All ingredients, including the tofu, soy sauce, and rice noodles, are plant-based, making it a perfect and complete meal for a vegan diet.
Q: What can I serve this with besides rice noodles
A: This stir-fry is very versatile. For another gluten-free option, serve it over steamed jasmine or brown rice. For a lower-carb vegetarian meal, you can pair it with quinoa or enjoy the flavorful vegetable and tofu mix on its own.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The rice noodles may soften upon reheating. For best results, reheat gently in a skillet over medium heat, adding a splash of water or soy sauce to refresh the dish. The okra will lose some crunch but will still be delicious.
