Description
A quick and delicious plant-based noodle dish packed with crispy tofu, fresh veggies, and umami-rich sauce. Perfect for a weeknight dinner or meal prep.
Ingredients
8 oz rice noodles
1 block (14 oz) extra-firm tofu, pressed and cubed
2 tbsp sesame oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 small red bell pepper, sliced
1/2 cup shredded carrots
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp chili garlic sauce (optional)
2 scallions, sliced
1 tbsp sesame seeds
Handful of cilantro (optional)
Instructions
Press tofu for 15 minutes and cut into cubes.
Cook noodles, drain, and toss with a bit of sesame oil.
Pan-fry tofu cubes until golden brown. Remove from pan.
Sauté garlic and ginger in sesame oil until fragrant.
Add bell pepper and carrots. Cook for 3 minutes.
Return tofu, add soy sauce, vinegar, maple syrup, and chili sauce. Stir well.
Add noodles back and coat evenly.
Top with scallions, sesame seeds, and cilantro before serving.
Notes
Use tofu press to enhance texture.
Can be served hot or cold.
Great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-fried
- Cuisine: Fusion
Nutrition
- Calories: 390
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg
Keywords: tofu noodles, easy vegan noodles, Asian tofu recipe, healthy noodle bowl