Noodles with Stir Fried Tofu and Broccoli
Elevate your weeknight dinner game with this vibrant and easy-to-make Noodles with Stir-Fried Tofu and Broccoli recipe! Packed with protein-rich crispy tofu, tender-crisp broccoli, and your favorite noodles, this dish is tossed in a flavorful umami-packed sauce featuring soy sauce, hoisin, and a hint of sesame oil. Perfect for vegetarians or anyone craving a wholesome, plant-powered meal, this recipe combines simple ingredients with bold flavors. With minimal prep and just 20 minutes of cooking time, it’s an ideal option for busy evenings. Garnished with green onions, sesame seeds, and optional chili flakes, this one-pan delight is as visually stunning as it is satisfying. Whether you’re looking for an easy tofu noodle stir-fry or a quick and healthy dinner idea, this recipe delivers deliciousness in every bite!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 250 grams broccoli
- 300 grams noodles (such as rice noodles or wheat noodles)
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 stalks green onions, chopped
- 2 tablespoons hoisin sauce
- 0.5 teaspoons chili flakes (optional)
- 1 tablespoons sesame seeds (optional, for garnish)
Instructions
Press the tofu to remove excess moisture. Cut it into 1-inch cubes.
In a small bowl, whisk together 2 tablespoons of soy sauce, 2 teaspoons of cornstarch, and 2 tablespoons of water to make a marinade for the tofu.
Toss the tofu cubes in the marinade and let them sit for 10 minutes while preparing other ingredients.
Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and set aside.
Cut the broccoli into small florets and blanch them in boiling water for 2 minutes, then transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring until fragrant, about 30 seconds.
Add the broccoli to the skillet and stir-fry for 2-3 minutes until tender but still crisp.
In a small bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 2 teaspoons of sesame oil, and chili flakes (if using). Pour the sauce mixture into the skillet and toss to coat the broccoli evenly.
Add the cooked noodles and tofu to the skillet, tossing everything together until well combined and heated through, about 2 minutes.
Garnish with chopped green onions and sesame seeds if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 29.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.8 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1819 mg | 39% | |
*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.
