Noodles and Spinach with Tofu
Elevate your weeknight dinner routine with this vibrant and wholesome Noodles and Spinach with Tofu recipe! Packed with protein-rich crispy tofu, tender noodles, and nutrient-dense fresh spinach, this dish comes together in just 35 minutes, making it a quick yet satisfying meal. The umami-rich sauce, made with soy sauce, sesame oil, and a touch of ginger, effortlessly coats every bite, while sautéed garlic adds a fragrant depth of flavor. A sprinkle of green onions and optional sesame seeds enhances the presentation and imparts a delightful crunch. Perfect for vegetarians, vegans, or anyone craving a hearty, plant-based meal, this recipe is versatile and easily customizable with your favorite noodles or additional veggies. Cleanup is simple, and it’s a guaranteed hit whether served hot off the skillet or packed for next-day leftovers.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 250 grams noodles (e.g., wheat or rice noodles)
- 200 grams fresh spinach
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 garlic cloves
- 1 teaspoon ginger (grated)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons cooking oil (e.g., vegetable or canola)
- 2 green onions (sliced for garnish)
- 1 tablespoon sesame seeds (optional for garnish)
Instructions
Press the tofu to remove excess water by placing it between paper towels or a clean kitchen cloth and setting a heavy object on top for 15 minutes.
Cut the pressed tofu into small cubes and toss them in a bowl with cornstarch until evenly coated.
Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat. Add the tofu cubes and pan-fry them for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the pan and set aside.
Cook the noodles according to the package instructions. Drain and set aside.
In a small bowl, mix together soy sauce, sesame oil, water, and grated ginger. Set the sauce mixture aside.
In the same skillet used for tofu, add the remaining 1 tablespoon of cooking oil. Over medium heat, sauté minced garlic for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted.
Add the cooked noodles and tofu back into the skillet, then pour the sauce mixture over the top. Toss everything together for 2-3 minutes until the noodles are evenly coated and warmed through.
Transfer the noodles and spinach with tofu to serving plates, garnish with green onions and sesame seeds if desired, and serve immediately.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 7.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 969 mg | 75% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1070 mg | 23% | |
*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.
