Asian Style Tofu Cucumber Noodles Recipes

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ASIAN-STYLE TOFU & CUCUMBER NOODLES



Asian-style tofu & cucumber noodles image

Noodles and tofu make this veggie dish a filling supper, while the chilli and peanuts give lots of flavour

Provided by Good Food team

Categories     Dinner, Main course, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 9

2 tbsp soy sauce
knob root ginger , peeled and shredded
1 lime , ½ juiced, ½ cut into wedges
250g pack firm tofu , drained
2 sheets medium egg noodles
1 tsp vegetable or sunflower oil
1⁄2 cucumber , peeled into ribbons
1 tbsp toasted peanut , crushed
1 fat red chilli , deseeded and finely sliced

Steps:

  • Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
  • Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
  • To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.

Nutrition Facts : Calories 179 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.8 milligram of sodium

NOODLES WITH TOFU



Noodles with Tofu image

Versatile Chinese egg noodles work in soups, stir-fries or noodle bowls like this one, made with tofu, veggies and a jalapeño and soy dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup seasoned rice vinegar
2 tablespoons low-sodium soy sauce
Kosher salt
1 red jalapeno pepper, halved and thinly sliced 1 tablespoon vegetable oil
1 14-ounce package firm tofu, drained, cut into 4 equal pieces and patted dry
8 ounces sliced shiitake mushrooms (about 4 cups)
Freshly ground pepper
1 10- to 12-ounce package Chinese egg noodles
1 bunch broccolini, trimmed and cut into 2-inch pieces
1 tablespoon toasted sesame oil
2 cups bean sprouts
2 scallions, thinly sliced

Steps:

  • Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside.
  • Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat.
  • Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.

Nutrition Facts : Calories 500 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 450 milligrams, Carbohydrate 68 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams

STIR-FRIED CUCUMBER WITH TOFU



Stir-Fried Cucumber With Tofu image

This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.

Provided by Hetty McKinnon

Categories     weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 large cucumbers (about 1 1/2 pounds), peeled in alternating vertical stripes, seeded, then cut on the bias 1/4-inch thick
Kosher salt
3 tablespoons vegetable oil
1 (14-ounce) package extra-firm tofu, crumbled
1 garlic clove, finely chopped
Finely chopped scallions, toasted white sesame seeds and steamed rice, for serving (optional)
Freshly ground white pepper
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon red-pepper flakes
1/2 teaspoon Sichuan chile flakes

Steps:

  • Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
  • Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
  • Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
  • Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
  • Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
  • Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.

ASIAN VEGAN TOFU NOODLES



Asian Vegan Tofu Noodles image

A vegan rice noodle base with marinated tofu and vegetables. I like to also serve it with vegan chili-mayo, but it tastes great without as well.

Provided by Góa Briem

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 2

Number Of Ingredients 19

¼ (16 ounce) package dried rice noodles
½ (12 ounce) package firm tofu, cubed
¼ cup soy sauce
3 tablespoons coconut oil, divided
1 teaspoon teriyaki sauce
2 cloves garlic, minced, divided
¼ teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
1 red bell pepper, cubed
½ cup fresh green beans, cut into 1/2-inch pieces
1 teaspoon grated fresh ginger
sesame seeds, or to taste
½ teaspoon vegetable seasoning, or to taste
4 tablespoons vegan mayonnaise (such as Vegenaise®)
1 tablespoon fresh lemon juice, or to taste
1 tablespoon Asian red chile sauce, such as Sriracha®, or to taste
1 teaspoon cider vinegar
1 splash soy sauce
salt and freshly ground black pepper to taste

Steps:

  • Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
  • Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
  • Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.

Nutrition Facts : Calories 664.2 calories, Carbohydrate 64.9 g, Fat 40.7 g, Fiber 4.5 g, Protein 13.1 g, SaturatedFat 20.8 g, Sodium 2633.3 mg, Sugar 6.1 g

ASIAN-STYLE TOFU AND CUCUMBER NOODLES



Asian-Style Tofu and Cucumber Noodles image

Make and share this Asian-Style Tofu and Cucumber Noodles recipe from Food.com.

Provided by PinkCherryBlossom

Categories     One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 tablespoons soy sauce
1 inch gingerroot, peeled and shredded
1 lime, 1/2 juiced, 1/2 cut into wedges
250 g firm tofu, drained
2 sheets medium egg noodles
1 teaspoon vegetable oil
1/2 cucumber, peeled into ribbon
1 tablespoon toasted peanuts, crushed

Steps:

  • Mix the soy sauce, ginger and lime juice in a dish, then add the drained and pressed tofu. Leave to marinate for 5 mins or longer if you are new to tofu, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
  • Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
  • To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.

Nutrition Facts : Calories 187.1, Fat 11.1, SaturatedFat 2, Sodium 1027.3, Carbohydrate 10.6, Fiber 3.2, Sugar 3.2, Protein 16.6

ASIAN-STYLE TOFU AND CUCUMBER NOODLES



Asian-Style Tofu and Cucumber Noodles image

Make and share this Asian-Style Tofu and Cucumber Noodles recipe from Food.com.

Provided by katew

Categories     Soy/Tofu

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 tablespoons soy sauce
knob gingerroot, peeled and shredded
1 lime, 1/2 juiced, 1/2 cut into wedges
250 g firm tofu, drained
2 sheets medium egg noodles
1 teaspoon sunflower oil
1 red chili, deseeded, finely sliced
1/2 cucumber, peeled into ribbons
1 tablespoon peanuts, toasted, crushed

Steps:

  • Mix soy, ginger and lime juice in a dish, add tofu.
  • Marinate 5 minutes, turn once.
  • Boil noodles according to pack instructions, drain, cool.
  • Dry tofu on kitchen paper.
  • Heat oil in nonstick pan, fry tofu till golden, about 3 minutes each side.
  • Cut into cubes.
  • To serve mix noodles, chilli, cucumber, tofu and the marinade in a bowl.
  • Garnish with lime wedges and peanuts.

Nutrition Facts : Calories 187.3, Fat 11.2, SaturatedFat 2, Sodium 1027.3, Carbohydrate 10.6, Fiber 3.2, Sugar 3.2, Protein 16.6

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