Orange Ginger Tofu Noodles
Infused with vibrant citrus and zesty spices, Orange Ginger Tofu Noodles is a flavor-packed recipe perfect for quick weeknight dinners or a refreshing meatless meal. This dish combines crispy, golden tofu coated in cornstarch with tender rice noodles, tossed in a tangy and aromatic sauce made from fresh orange juice, orange zest, grated ginger, garlic, and a touch of maple syrup for natural sweetness. Hints of soy, sesame, and optional Sriracha add depth and heat to the sauce, creating a delightful harmony of sweet, savory, and spicy flavors. Finished with fresh green onions and nutty sesame seeds, this recipe comes together in just 35 minutes and serves as a satisfying vegan dish that’s as nutritious as it is delicious. Perfect for lovers of Asian-inspired noodles, it’s a boldly flavorful crowd-pleaser you’ll make on repeat!
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 0.5 cup fresh orange juice
- 1 teaspoon orange zest
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional)
- 8 ounces rice noodles
- 3 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Drain the tofu and press it between paper towels or a clean kitchen towel to remove excess moisture. Cut it into 1-inch cubes.
In a large bowl, toss the tofu cubes with cornstarch to evenly coat them.
Heat the vegetable oil in a non-stick or cast-iron skillet over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 6-8 minutes. Remove the tofu from the skillet and set aside.
In a small bowl, whisk together the soy sauce, orange juice, orange zest, grated fresh ginger, minced garlic, maple syrup, rice vinegar, sesame oil, and sriracha (if using). Set aside.
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.
In the same skillet used for the tofu, pour in the prepared sauce and heat over medium heat until it starts to simmer gently.
Add the cooked rice noodles to the skillet and toss to coat them evenly with the sauce.
Gently fold the crispy tofu back into the skillet, stirring carefully to avoid breaking the tofu pieces. Cook for 2-3 minutes until everything is heated through.
Divide the noodles into bowls. Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 57.2 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1185 mg | 25% | |
*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.
