YAY! This vegan tofu fensi stir-fry is free from gluten, dairy, eggs, peanuts, tree nuts, fish, shellfish, sesame, and meat! This recipe contains soy, but there is a section below that includes a soy-free option.
Vegan tofu fensi stir-fry is bursting with flavor and makes for a fast and easy weeknight dinner. “Fensi” are cellophane noodles, also called vermicelli or glass noodles, and they are usually made with mung bean or sweet potato starch. I grew up eating the mung bean noodles exclusively, and my mom still makes it when we have large family gatherings, usually on Chinese New Year.
Since my son is allergic to a variety of legumes, with mung bean being one of them, I exclusively use the sweet potato starch noodles. They are as available as its mung bean counterpart and can be found in your local Asian supermarket. They’re not as white and clear as the mung bean noodles, but the soft, chewy texture is practically identical. I encourage you to try both, if possible, and see which one you prefer. 😊
So this vegan tofu fensi was a quick dinner that was born out of failing to go grocery shopping on a weeknight. It became a “what’s left in my fridge and pantry?” dish, lol. I had a block of tofu already pressed for a couple of days, and half of a fresh napa cabbage that I didn’t want to waste. With a pack of dried sweet potato starch noodles in my cabinet, it just felt right make a quick stir-fry. I usually do this dish with marinated pork loin, but have always wanted to make a vegetarian or vegan version. Isn’t it great that laziness and hunger forced me to create a vegan tofu fensi recipe? 😜
How Do You Make Vegan Tofu Fensi?
With any stir-fry, you have to move quickly, so I strongly recommend getting everything ready and prepped before you start cooking. You need the veggies cleaned, chopped and ready to go. The best part is, you only have use the one wok for everything. Overall, this meal should take about 30 minutes.
Clean and Prep the Vegetables
Cut the carrots into thirds. Then cut a thin slice off one side of the carrot. This creates a flat base for slicing. Slice the remaining piece of carrot into thin planks. Stack them together and julienne into thin, matchsticks. Repeat for the other carrot.
Cut the celery on an angle, about 1/4″ thick and cut the yellow onion into 1/8″ half-moon slices. Place the carrot, celery and onion in one bowl.
Mince the garlic clove and place this in a tiny bowl. Slice and cut the scallions into 2-inch pieces and place this in its own bowl.
Stack the napa cabbage leaves together then slice into thin strips. Place into a strainer or large bowl and set aside.
Prep the Tofu for the Stir-Fry
Be sure to use firm or extra firm tofu. Press it for at least a few hours or ideally overnight. This press by Tofuture is the one I’ve been using for a few years, and I still rely on it heavily.
In a large bowl, combine all the ingredients for the tofu marinade, whisk together and set aside. Cut the tofu into small cubes and set aside. DO NOT add the tofu to the marinade. At the time, when I first made this, I mistakenly added the tofu to the marinade before browning. Because of this, I couldn’t get a good sear on the tofu and felt the flavors of the marinade couldn’t get into the tofu. So be sure to brown your tofu before adding to the marinade.
Make the Fensi Noodles
Fill a wok with water, cover and bring to a boil. When the water is ready, add the dried noodles. Cook, stirring occasionally for about 8 minutes. Drain the noodles into a colander, rinse the wok briefly and set it back on the stove over high heat. While this is drying and heating up again, rinse the noodles with cold water. Then drizzle oil all over the noodles plus the one tablespoon of gluten-free tamari soy sauce and toss again. The oil will keep them from sticking while making the vegetables.
One Wok Vegan Stir-Fry
When the wok is smoking, add a few turns of oil and carefully add the tofu, spreading them out into a single layer. After a few minutes, use a metal spatula to flip the tofu to deeply brown another side of each cube.
Scrape the browned tofu directly into the large bowl of marinade. Use a rubber spatula to toss the tofu. The hot tofu with help the marinade seep in and deeply flavor it. Set aside.
With the wok over high heat, add a bit of oil. Immediately add the carrots, celery, and onions. Toss for 2-3 minutes and season with a large pinch of salt (roughly 1/4 teaspoon). Add the garlic and toss continuously, to prevent burning, for about 30 seconds. Next, add the napa cabbage and season again with a large pinch of salt. Toss until the cabbage is tender and wilted. Finally, add the scallions and toss for a minute.
Add in the noodles and use a tong to toss thoroughly with the vegetables. Once the noodles are incorporated with the vegetables, add in the warm tofu. I like to add the tofu last so it doesn’t get broken up too much when tossing and stir-frying the noodles. Use both a metal spatula and tongs to toss again until all elements are evenly distributed. Serve immediately.
Soy-Free Vegan Fensi
If soy is an issue, omit the tofu and its marinade entirely. Use dried shittake mushrooms instead. (See Notes for mushroom substitutions.) Replace the soy sauce with coconut aminos when coating the drained noodles.
To prepare the dried mushrooms, brush gently to clean off any dirt and debris, then rinse briefly. Soak in warm water for about 30 minutes. Remove from water (save the mushroom water), and squeeze to remove excess water. Remove stem with kitchen shears or a knife and discard. Slice mushrooms thinly. Add this with the carrots, onions and celery.
What to Eat with Vegan Fensi
The dish comes together quickly, which is what makes it so perfect for a weeknight dinner. The noodles are bouncy, chewy and silky all at the same time. And mixed with those tasty, slightly crunchy veggies, the textures are just SO good together. Top with sriracha or your favorite hot sauce. My siblings and I do like to eat this with steamed rice too. It’s a great addition to a large multi-course meal if you’re having a gathering, but also great as a stand alone meal when you’re in a pinch on a weeknight like we were. 😉
This recipe feeds a family of four perfectly with leftovers enough for two packed lunches for the next day. And for another great vegan recipe, try my delicious gluten-free vegan dumplings! I can’t say they’re as fast and easy as this fensi, but invite some friends, open a bottle of wine and make some dumplings together. 😍
Vegan Tofu Fensi (Chinese Glass Noodle Stir-Fry)
Course: Dinner, LunchCuisine: ChineseDifficulty: Easy4-6
servingsVegan tofu fensi—a quick, easy and healthy weeknight glass noodle stir-fry! Free from gluten, dairy, eggs, nuts, sesame, fish and shellfish, with a soy-free option.
Ingredients
14 oz dried cellophane or vermicelli noodles (sweet potato or mung bean starch)
2 carrots, cut into matchsticks
2 stalks celery, cut at an angle
1/2 small yellow onion, thinly sliced
3 green scallions, cut into 2″ pieces
6 napa cabbage leaves, thinly sliced
1 garlic clove, minced
1 block of firm or extra firm tofu, pressed and cut into small cubes, omit for soy-free option
kosher salt to taste
Ground white pepper to taste
Avocado oil, see Notes
1 Tbsp GF tamari soy sauce, , or coconut aminos for soy-free option
- Tofu Marinade (omit for soy-free option):
1 Tbsp GF tamari soy sauce
1 Tbsp avocado oil, see Notes
2 tsp nutritional yeast
1 tsp agave nectar, see Notes
1 tsp sunflower butter
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp sriracha
1/4 tsp ground white pepper
- Soy-Free Option
6 dried shiitake mushrooms
1 Tbsp coconut aminos, to replace soy sauce
Directions
- First, clean and prep all the vegetables.
- Cut the carrots into thirds. Then cut a thin slice off one side of the carrot. This creates a level base for slicing. Slice the remaining piece of carrot into thin planks. Stack them together and julienne into thin, match-like strips. Repeat for the other carrot.
- Cut the celery at a 45º angle, about 1/4″ thick.
- Stack the napa cabbage leaves together, then slice into thin strips.
- Slice and cut the scallions, yellow and onion. Mince the garlic clove.
- In a large bowl, combine all the ingredients for the tofu marinade, whisk together and set aside.
- Cut the tofu into small cubes and set aside. DO NOT add to the marinade.
- Fill a wok with water, cover and bring to a boil. When the water is ready, add the dried noodles. Cook, stirring occasionally for about 8 minutes or follow the directions on the package.
- When cooked, drain the noodles into a colander. Rinse the wok briefly with water and set it over high heat. While this is drying and heating up again, rinse the noodles with cold water. Rinse thoroughly while tossing around with tongs. Drizzle some oil all over the noodles plus the one tablespoon of gluten-free tamari soy sauce, or coconut aminos for soy-free, and toss again. The oil will keep them from sticking.
- When the wok is smoking, add a few turns of oil and rotate the wok to evenly distribute the hot oil. Add the tofu and carefully spread them out into a single layer. After a few minutes, use a metal spatula to flip the tofu to deeply brown another side of each cube.
- Scrape the browned tofu directly into the large bowl of marinade. Return the wok and turn the heat to low, to prevent burning. Use a rubber spatula to evenly toss the hot tofu in the marinade. Set aside.
- Turn the heat up back to high for the wok and add about a tablespoon of oil. Immediately add the carrots, celery, and onions. Toss for 2-3 minutes and season with a large pinch of salt (roughly 1/4 teaspoon).
- Add the garlic and toss continuously for about 30 seconds.
- Add the napa cabbage and season again with a large pinch of salt. Toss until the cabbage wilted. Add the scallions and toss for few seconds.
- Add in the noodles and use a tong to toss thoroughly with the vegetables. Once the noodles are incorporated with the vegetables, add in all the tofu. Use both a metal spatula and tongs to toss again until all elements are evenly distributed. Serve immediately.
- Soy-Free Option
- To prepare the dried mushrooms, brush gently to clean off any dirt and debris, then rinse briefly. Soak in warm water for about 30 minutes. Use a bowl to weigh the mushrooms down, since they will float. Remove from water (save the mushroom water to use in another recipe), and squeeze to remove excess water. Remove stem with kitchen shears or a knife and discard. Slice mushrooms thinly. Add this in Step 12 with the carrots, onions and celery.
Notes
- It’s hard to beat the deep, umami-rich flavor of the dried shiitake mushrooms. However, if you can’t find these or don’t want to use them, I recommend substituting with 4 ounces of sliced cremini mushrooms. Honestly, any mushrooms you prefer would work. In Step 10, after heating the wok until it’s smoking, add oil and cook the mushrooms. Toss until the mushrooms are nice and brown, and start to sweat. Season with a large pinch of salt before removing onto a plate. Continue with Step 12-14. In Step 15, add the mushrooms back in with the noodle.
- You can substitute the agave nectar with maple syrup, or if not vegan, use honey.
- Use any neutral tasting oil such as corn oil, avocado oil, canola oil or grapeseed oil.