Caramel-Apple Tofu and Noodle Stir-Fry

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It’s a disservice to only drizzle in rich, buttery caramel sauce during the dessert course. The ice cream topping teams up with soy sauce, peanut butter, and chili paste in this stir-fried main.

By
Juliana Hale
Juliana Hale
Juliana Hale
Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories.
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Published on November 18, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Caramel-Apple Tofu and Noodle Stir-Fry garnished with peanuts, cilantro and a lime wedge on an orange plate
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 8 ounces linguine or fettuccine pasta

  • 1/4 cup caramel ice cream topping

  • 1/4 cup less-sodium soy sauce

  • 2 tablespoons peanut butter

  • 1 tablespoon rice vinegar

  • 2 teaspoons Asian-style chili paste (sambal oelek) (such as Huy Fong)

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon vegetable oil, or more as needed

  • 1 (14-to 16-ounce) package firm tofu, cubed and patted dry

  • 1 small onion, cut into thin wedges

  • 2 cloves garlic, minced

  • 1 cup coarsely shredded red cabbage

  • 1 carrot, cut into matchsticks

  • 1 apple, cut into matchsticks

  • chopped peanuts, for garnish

  • fresh cilantro, for garnish

  • 4 lime wedges, for serving

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.

  2. Meanwhile, for sauce, whisk together caramel topping, soy sauce, peanut butter, vinegar, chili paste, and toasted sesame oil in a small bowl.

  3. Heat 1 tablespoon vegetable oil in a very large skillet over medium-high heat. Cook tofu, stirring frequently, until browned on all sides, about 8 minutes. Remove from skillet.

  4. If needed, add more vegetable oil to the skillet. Cook onion and garlic, stirring frequently, until softened, about 3 minutes. Add cabbage and carrot; cook, stirring frequently, until nearly tender, 3 to 4 minutes. 

  5. Add tofu, sauce, and apple to skillet; cook, stirring frequently, until apple starts to soften, 1 to 2 minutes. Add pasta; toss and cook until heated through, 1 to 2 minutes. Garnish with peanuts and cilantro. Serve with lime wedges.

Nutrition Facts (per serving)

399 Calories
16g Fat
54g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 399
% Daily Value *
Total Fat 16g 20%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 773mg 34%
Total Carbohydrate 54g 20%
Dietary Fiber 8g 27%
Total Sugars 22g
Protein 19g 38%
Vitamin C 38mg 42%
Calcium 359mg 28%
Iron 4mg 23%
Potassium 604mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.