Stir-Fried Burmese Tea Leaf and Tofu Noodles

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A flavorful vegetarian noodle stir-fry combining marinated tofu, Burmese fermented tea leaves, and fresh vegetables for a unique taste experience. This Asian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, pressed and cubed, fermented tea leaves (laphet), chopped, rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 400 cal/serving

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Ingredients

14 oz firm tofu, pressed and cubed
2 tbsp fermented tea leaves (laphet), chopped
8 oz rice noodles
4 garlic cloves, minced
3 stalks scallions, chopped
1 medium carrot, julienned
3 tbsp soy sauce
3 tbsp vegetable oil
for serving lime wedges
1/4 cup crushed peanuts
1/2 tsp red chili flakes

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Instructions

Step 1: Cook 8 oz rice noodles according to package instructions until just tender, drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and sauté 30 seconds until fragrant.
Step 3: Add 14 oz pressed and cubed firm tofu, stir-fry for 5-6 minutes until golden on all sides.
Step 4: Stir in 1 medium julienned carrot and 3 chopped scallions, cooking for 2 minutes until vegetables are slightly softened.
Step 5: Add the cooked noodles, 2 tbsp chopped fermented tea leaves, 3 tbsp soy sauce, and 1/2 tsp red chili flakes; toss everything together for 2-3 minutes until heated through and evenly coated.
Step 6: Serve immediately with lime wedges and sprinkle 1/4 cup crushed peanuts over the top for crunch.