Vegan Duck Noodles
Transform your favorite comfort food into an exceptional plant-based meal with this irresistible Vegan Duck Noodles recipe. Perfectly seasoned slices of firm tofu mimic the rich flavors and textures of traditional duck, thanks to a savory marinade infused with soy sauce, maple syrup, liquid smoke, and aromatic five-spice powder. Nestled in a warm and fragrant vegetable broth enriched with ginger, star anise, and tender bok choy, these tofu slices are paired with silky rice noodles for a satisfying and wholesome experience. Topped with fresh cilantro, green onions, and a touch of sesame oil, this bowl delivers bold, complex flavors and stunning presentation. Whether you’re vegan or simply seeking a creative twist on a classic dish, this recipe is a must-try – ready in just under an hour and perfect for four hearty servings.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 400 g firm tofu
- 4 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp liquid smoke
- 1 tsp five-spice powder
- 1 tsp garlic powder
- 250 g rice noodles
- 4 cups vegetable broth
- 1 inch ginger, sliced
- 2 pieces star anise
- 2 cups bok choy, chopped
- 2 green onions, chopped
- 0.5 cup cilantro, chopped
- 1 tbsp sesame oil
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
Cut the tofu into thin slices resembling duck slices.
In a bowl, mix soy sauce, maple syrup, liquid smoke, five-spice powder, and garlic powder. Add the tofu slices to the bowl and marinate for at least 20 minutes.
Heat a non-stick skillet over medium heat and grill the marinated tofu slices until golden and slightly crispy on each side, about 5 minutes per side.
Set aside the grilled tofu.
Bring a large pot of water to boil, then cook the rice noodles according to the package instructions. Drain and set aside.
In a separate large pot, bring the vegetable broth to a simmer over medium heat. Add the sliced ginger and star anise and let it simmer for 10 minutes.
Remove the ginger slices and star anise from the broth.
Add chopped bok choy to the broth and cook until tender, about 3 minutes.
Divide the cooked noodles into serving bowls. Pour the hot broth over the noodles and top with grilled tofu slices.
Garnish with chopped green onions, cilantro, and a drizzle of sesame oil. Serve immediately.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 993 mg | 21% | |
*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.
