TOFU NOODLE BOWL
Fresh ginger gives this soup its big, bright flavor. If you can't find udon noodles, feel free to use any thick wheat noodle, such as linguine.
Provided by Kaitlin Louie,
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions. Drain and divide among 4 large bowls.
- Put broth, dashi powder, mirin, and ginger in an 8-qt. pot and bring to a boil over high heat. Reduce heat to a simmer; add carrots, 1/2 cup green onion, and the tofu. Cook until tofu is heated through, about 3 minutes. Add cabbage and bean sprouts and cook until just wilted, about 2 minutes. Divide among the bowls and garnish with green onion.
- *Find fresh udon in refrigerated section, and dashi (Japanese soup stock) powder and mirin in Asian-foods aisle of most grocery stores.
Nutrition Facts : Calories 284, Carbohydrate 40, Cholesterol 0.0, Fat 4.7, Fiber 7.1, Protein 20, SaturatedFat 1, Sodium 2380
SOBA-NOODLE BOWL WITH TOFU
Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan to boot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 11
Steps:
- Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
- Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.
JAPANESE TOFU NOODLE BOWL
This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests
Provided by Celia Brooks Brown
Categories Dinner, Main course, Soup
Time 30m
Number Of Ingredients 13
Steps:
- Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for about 30 mins or more. (If marinating for several hours, keep in the fridge.)
- When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides. Heat a wide frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, using tongs to turn, until dark golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.
- Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves and serve drizzled with a little of the chilli oil.
Nutrition Facts : Calories 478 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 5.02 milligram of sodium
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TOFU NOODLE BOWLS - VEGETARIAN AND VEGAN RECIPES
From vegetarianmamma.com
5/5 (5)Total Time 32 minsCategory Main CourseCalories 481 per serving
- Prepare your tofu by pressing it for 10-12 minutes, turning the knobs tighter every 3-4 minutes. Once tofu is pressed, remove from the press and cut into cubes.
- In a shallow serving platter combine the tofu cubes and the coconut aminos. Marinate for 10 minutes.
- Using a gallon sized baggie, combine the tofu cubes (not the marinate liquid) and the cornmeal. Gently toss to combine. The tofu cubes should be coated well.
- Place tofu cubes into your air fryer basket. Optional: You can give a little spray of oil to the cubes to help them brown and crisp better. Cook at 370 degrees F at 12 minutes. Be sure to shake the air fryer basket mid way through. (You can also give the tofu cubes another spray of oil when you shake it.)When time is completed, remove the crispy tofu from the air fryer basket. Set aside.
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4.8/5 (18)Total Time 50 minsCategory Dinner, Lunch, Main CourseCalories 534 per serving
- Start by pressing the tofu. Remove the tofu from the package, then place it on a rimmed baking sheet. Place a cutting board, plate, or another flat object over top, then place something heavy on top of that, like a cast iron skillet or a pot of water. Let the tofu sit with the weight on top for about 30 minutes to press the excess moisture out of the tofu.
- While the tofu is pressing, prepare the peanut lime dressing. Combine the peanut butter, brown sugar, minced garlic, grated ginger, lime juice, soy sauce and oil in a bowl. Whisk until smooth. Set the dressing aside.
- You can also prep the vegetables while the tofu is pressing. Slice the red bell pepper, slice the cucumber into thin sticks, shred the carrot using a cheese grater, and remove the cilantro leaves from the stems (or just roughly chop them).
- After the tofu has been pressing for about 30 minutes, pour off the excess water from the baking sheet. Transfer the pressed tofu to a cutting board, and cut the block into ½-inch cubes.
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