Sesame Ginger Noodles with Tofu and Vegetables is a quick and easy Asian-inspired vegan meal. Made with fresh ginger and garlic, wheat noodles, and broccoli, you can quickly put this together for a quick weeknight meal. Plus, you can easily adjust this recipe to be gluten-free (using rice, sweet potato, or other gluten-free noodles) or to use other veggies you have at home.
Why This Recipe Works
- It is quick to make in about 30 minutes!
- Enjoy delicious Asian flavors
- Good source of protein with about 15 grams per serving
- Good source of calcium with about 300 milligrams per serving
- Low in saturated fat
Key Ingredients
Noodles – I used Cantonese-style wheat noodles. These are wide and come in folded bundles. Just one bundle was enough for two servings. I was pleased to see they are egg-free, and they were low in sodium also.
You can definitely use udon, soba, ramen, or even spaghetti or linguini noodles. Or make it gluten-free with rice, quinoa, or gluten-free noodles instead!
Tofu – look for extra-firm tofu that is set with calcium sulfate for a good calcium source. Tofu is also a good source of protein for people following a plant-based diet. These usually come in the refrigerator section in one-pound packs. This recipe uses half of a pound. Tempeh would be a good substitute too. Or edamame, but that would not be marinated first.
Garlic and Ginger – ideally use fresh versions of these for the best flavor. But if you don’t have them, substitute with a quarter teaspoon of powdered garlic and/or ginger
Broccoli – Broccoli adds important nutrients like vitamin C, vitamin K, and potassium (learn more about the nutrients in broccoli from this article on Healthline.com). You can add in other vegetables too or in place of broccoli: carrots or cauliflower need more time to cook and can be added at the same time, or baby spinach, kale, or bok choy toward the end of cooking.
Sesame Oil – this is added after cooking for the most flavor (plus adding sesame seeds).
How to Make Sesame Ginger Noodles with Tofu and Vegetables
- Boil water in a medium-sized pot. Add the noodles and cook for 4 minutes, stirring occasionally. Drain in a colander.
- While you start the water boiling, cut the tofu into cubes of about Âľ to 1 inch. Place in a shallow dish and top with the garlic, ginger, black pepper, and tamari sauce. Stir to make sure all of the sides of the tofu are covered with the mixture. Let this sit for 10 minutes.
- Add the cornstarch to the tofu and combine well.
- Pour the peanut oil into the wok or nonstick skillet and heat on medium for 1 minute. Add the tofu, ginger, and garlic from the plate (the tamari sauce should have been absorbed by the tofu by now).
- Cook for about 4 minutes and then gently turn until all sides are light to medium brown.
- Add the red onion, mushrooms, and broccoli to the pan. Stir and add the vegetable broth or water, lime juice, and maple syrup. Cook with occasional stirring for another 5 minutes or so until the broccoli is bright green and hot.
- Divide the noodles between 2 large bowls. Top with the tofu and vegetable mixture. Drizzle with sesame oil and sprinkle with the chopped green onions and sesame seeds.
Expert Tips
- Keep fresh ginger root in your freezer. Defrost it for about half an hour before cutting off the peel and grating for this recipe.
- You can marinate the tofu for a few hours, but place it in the refrigerator if so.
- if using firm tofu, you can press it under a paper towel and a few plates weighted down with books to get out extra water before marinating
- Tempeh would be a fine substitute for tofu in this recipe
- If using a non-stick skillet, keep the flame to medium, not high (or as per the manufacturer’s directions).
Related Recipes You May Enjoy
- Baby Bok Choy and Tofu Stir-Fry
- Orange Tahini Grilled Tofu
- Vegan Stuffed Shells with Kale and Sun-dried Tomatoes
- Lentil Pasta with Tempeh and Spinach
Sesame Ginger Noodles with Tofu and Vegetables
Equipment
- Wok or nonstick skillet
- Cutting board
- Knife
- Bamboo or wooden spoon
Ingredients
- 1 ounce (62 grams) dried Canton-style Oriental noodles
- 8 ounces extra firm tofu
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced fresh garlic
- 1 teaspoon reduced sodium tamari sauce
- â…› teaspoon ground black pepper
- 2 teaspoons cornstarch
- 2 teaspoons peanut oil or other neutral oil
- 2 ounces vegetable broth or water
- 1 tablespoon fresh lime juice
- 1 tablespoon maple syrup
- 1 cup small broccoli florets
- 3 mushrooms, sliced
- â…“ cup chopped red onion
- 1 teaspoon sesame oil
- 1 teaspoon chopped green onions (green parts)
- 1 teaspoon sesame seeds
Instructions
- Bring a medium-sized pot of water to a boil. Add the noodles. Reduce the heat to medium and cook for 4 minutes. Drain in a colander.
- While the water boils, Cut the tofu into cubes of about Âľ to 1 inch. Place in a shallow dish and top with the garlic, ginger, black pepper, and tamari sauce. Stir to make sure all of the sides of the tofu are covered with the mixture. Let this sit for 10 minutes.
- Add the cornstarch to the tofu and combine well.
- Pour the peanut oil into the wok or nonstick skillet and heat on medium for 1 minute. Add the tofu, ginger, and garlic on the plate (the tamari sauce should have been absorbed by the tofu by now). Cook for about 4 minutes and then gently turn until all sides are light to medium brown.
- Add the red onion, mushrooms, and broccoli to the pan. Stir and add the vegetable broth or water, lime juice, and maple syrup. Cook with occasional stirring for another 5 minutes or so until the broccoli is bright green and hot.
- Divide the noodles between 2 large bowls. Top with the tofu and vegetable mixture. Drizzle with sesame oil and sprinkle with the chopped green onions and sesame seeds.
Notes
Nutrition
Have you tried these sesame ginger noodles with tofu and vegetables? Please leave a rating and let me know in the comments how you liked them.
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Delicious classic recipe. The portions and the flavours of this sesame ginger noodles was perfect for our little family.
Such a lovely dish Melissa! My guests loved it, thanks!