Ginger Noodles with Tofu
Elevate your weeknight dinner game with these flavorful Ginger Noodles with Tofu, a quick and wholesome dish that’s bursting with bold, aromatic ingredients. Perfect for lovers of Asian-inspired cuisine, this recipe pairs tender noodles—choose from udon, soba, or rice varieties—with crispy golden tofu, all tossed in a zesty sauce made from fresh ginger, garlic, soy sauce, and a hint of sesame oil. The dish comes together in just 40 minutes, featuring a delightful combination of textures and a balance of savory, tangy, and subtly sweet notes. Customizable with optional chili flakes for a spicy kick or cilantro for a fresh garnish, this vegan-friendly recipe is ideal for busy nights or an impressive plant-based meal. Serve it hot and finish with a sprinkle of sesame seeds and green onions for a picture-perfect presentation!
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Recipe Information
Ingredients
- 14 oz tofu (firm or extra firm)
- 8 oz noodles (udon, soba, or rice noodles)
- 2 tbsp fresh ginger
- 3 cloves garlic
- 3 tbsp soy sauce (low sodium preferred)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 4 stalks green onions (sliced)
- 0.5 tsp red chili flakes (optional)
- 2 tbsp fresh cilantro (chopped, optional for garnish)
- 1 tbsp sesame seeds (optional for garnish)
- 2 tbsp water (for thinning the sauce, if needed)
Instructions
Wrap the tofu in a clean kitchen towel, place a heavy object on top, and press for 15 minutes to remove excess moisture. Cut into 1-inch cubes.
Cook the noodles according to package instructions. Drain, rinse under cold water, and set aside.
Peel and finely grate the ginger. Mince the garlic. Set both aside.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, and 2 tablespoons of water. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the grated ginger, minced garlic, and optional red chili flakes. Sauté for 1-2 minutes until fragrant.
Return the cooked noodles and crispy tofu to the pan. Pour the sauce mixture over the noodles and toss everything together gently to coat. Cook for another 2-3 minutes, allowing the flavors to meld.
Remove the pan from heat and stir in the sliced green onions.
Serve immediately, garnished with chopped cilantro, sesame seeds, and additional green onions, if desired.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 8.2 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2902 mg | 223% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1596 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
