Tofu And Vegetable Noodle Bowl Recipes

TOFU NOODLE STIR-FRY WITH SPRING VEGETABLES

Steps:

• TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate.
• SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time. Otherwise, skip to the next step.
• NOODLES: Place the noodles in a large bowl or pot and cover with just boiling water. Stir and let soak according to the package instructions (or for slightly less time). They should be tender but not mushy as they will continue cooking in the stir-fry. We found 2 minutes to be perfect. Drain, drizzle with a little bit of sesame oil to prevent sticking, and set aside.
• STIR-FRY: Heat a large wok or non-stick skillet over medium heat. Once hot, add the tofu along with the excess marinade. Sauté for about 8-12 minutes, flipping until each side is browned and the liquid is absorbed. Remove from the pan and set aside.
• With the pan/wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for ~1-2 minutes or until tender and fragrant. Add in the broccoli (or other sturdy vegetables such as onion, cauliflower, or green beans) and sauté until bright green and slightly tender but still crunchy (~3-5 minutes). Mix in the rest of the vegetables (carrot ribbons, baby bok choy, cabbage, and snap peas), and cook for 3-5 more minutes or until tender.
• Add the cooked noodles, tahini stir-fry sauce or peanut sauce, and cooked tofu into the pan. Sauté for a couple minutes, tossing constantly (tongs can be helpful) until the noodles and tofu are heated through and the sauce and vegetables are evenly dispersed.
• FOR SERVING: Optionally, garnish with fresh cilantro, green onion, sesame seeds, lime wedges, and sriracha (or other hot sauce).
• Best when fresh. Leftovers will keep covered in a sealed container up to 3-4 days. Reheat in a skillet until warmed. Not freezer friendly.

CHINESE NOODLE-VEGETABLE BOWL

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and broccoli slaw; cook, stirring, until the noodles are al dente and the slaw is tender, about 3 minutes. Drain and rinse under cold water, then transfer to a large bowl. Add the sesame oil, season with salt and toss.
• Meanwhile, spread out the tofu on a kitchen towel; lay another towel on top and press to remove as much water as possible. Heat 2 tablespoons vegetable oil in a Dutch oven or large deep skillet over high heat. Add the tofu and cook, turning, until golden, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; season with salt.
• Heat the remaining 2 tablespoons vegetable oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shiitakes; stir-fry3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3 to 4 minutes.
• Whisk 3 tablespoons water and the cornstarch in a bowl; add to the pot and cook, stirring, until thickened. Add the noodles and toss to coat.

CODA BAKERY TOFU NOODLE BOWL

Steps:

• For the tofu sauce: Blend the granulated sugar, soy sauce, brown sugar, honey, oyster sauce, sesame oil, sesame seeds, black pepper, onion powder, garlic powder, garlic, onion and coconut soda in a blender.
• For the bowl: Heat the oil in a nonstick pan until hot, add the white onions and cook for about 30 seconds. Add the fried tofu and tofu sauce and cook, stirring, until the sauce reduces and sticks to the tofu. Pour over the rice noodles. Garnish with the Scallion Oil and chopped peanuts.
• Assemble the lettuce, bean sprouts, Pickled Carrots and Daikon, cilantro and mint leaves on one side of the bowl and the rice noodles and tofu on the other side of the bowl. Serve with a side of the Soy Vinaigrette (use for dipping or pouring over).
• In a small saucepan, heat the oil until hot. Add the scallions and cook, stirring, about 1 minute.
• Peel and julienne the carrots and daikon. Mix the granulated sugar, white vinegar and 2 cups water in an airtight container and add the carrots and daikon. Refrigerate for 3 days. The pickles can last up to 1 month in the refrigerator.
• Mix the granulated sugar, soy sauce, vinegar, chili-garlic sauce and 1 cup water in a bowl.

VEGETABLE AND TOFU NOODLE BOWL WITH PEANUT SAUCE

Steps:

• Prepare the tofu: Place tofu between several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
• Cut the tofu into 1/2-inch cubes and place in a bowl. Add either soy sauce or teriyaki sauce, and toss to coat the tofu. Cover and chill for at least 1 hour.
• For the noodle bowl:.
• Cook pasta according to package directions, omitting salt and fat; drain and set aside.
• Combine teriyaki sauce, hot water, peanut butter, and hot chile sauce (or red pepper flakes), stirring with a whisk.
• Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute.
• Add tofu; sauté for 5 minutes or until tofu has browned a little.
• Add teriyaki sauce mixture, and cook for 2 minutes.
• Add pasta, vegetables, and soy sauce; cook until thoroughly heated, stirring well.
• Remove from heat and sprinkle with peanuts.

QUICK NOODLE-VEGGIE BOWLS

Steps:

• Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
• Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.