Ginger Noodles with Tofu
These Sesame Ginger Noodles come together in about 30 minutes with pantry staples, making this recipe the perfect choice when you want a delicious dinner without a lot of work. It’s an easy, effortless meal that’s bold, bright, and packed with flavor in every bite.
Equipment
Ingredients
- 16 oz extra firm tofu drained and pressed
- 1 large baby bok choy roughly chopped
- 1 large carrot julienne
- 4 oz noodles We used Udon noodles
For the sauce:
- 2-3 cloves garlic
- 1- inch piece ginger
- ½ lime zested
- 3 Tbsp toasted sesame oil
- 2 Tbsp water
- 1 Tbsp soy sauce
- 2 tsp rice wine vinegar
- 1 tsp vegan chicken bouillon powder
- 1 tsp lime juice
- ¼ tsp red pepper flakes
- ¼ tsp white pepper
For serving:
- Sesame seeds
- Green onions
- Lime wedges
Instructions
Step 1: Get the tofu air frying
- Dice your drained and pressed tofu into small ½-inch cubes and add to your air fryer.
- Air fry the tofu for 10-20 minutes at 400F, stopping to shake the basket halfway through.
- When you stop to shake the basket, use a rubber spatula to gently pull any pieces that might be stuck to the bottom away before returning to continue cooking.
Step 2: Cook the veggies
- Heat a non-stick skillet on medium-high heat
- When hot, add the chopped veggies to cook 2-3 minutes.
- Then, stir and let cook for another 1-2 minutes. We want to cook them just enough, so they blend well with the sauce!
- Set aside to let them cool while you make the sauce
Step 3: Make the sauce
- Add all the sauce ingredients to a medium mason jar or measuring cup.
- Cover and shake the jar or whisk in a measuring cup to combine.
- Set it aside or in the fridge until you’re ready to use.
Step 4: Cook the noodles
- Cook your noodles according to the package directions
- When done, drain and run under cold water immediately
Step 5: Bring everything together.
- Combine the cooked and drained noodles in a large bowl with the sauce, tofu, and veggies.
- Toss until evenly coated.
- Serve in bowls garnished with sesame seeds, green onion, and an extra squeeze of lime!
Notes
- Don't overcook the vegetables. A little crunch gives the finished dish much better texture.
- Rinsing the cooked noodles under cold water helps prevent them from becoming gummy and sticking together.
- Toss the noodles with the sauce before adding the vegetables if they seem stuck together.
- If your noodles absorb too much sauce, add a splash of water or lime juice before serving.
- Feel free to swap the udon noodles for ramen noodles, rice noodles, soba noodles, or even spaghetti or linguine.
- You can sub napa cabbage or regular green cabbage for the bok choy if needed
- Feel free to add bell peppers, snow peas, mushrooms, broccoli, or edamame.
- If you want it extra spicy, ncrease the red pepper flakes or add sriracha sauce
Nutrition
Serving: 1/2 the recipeCalories: 566kcalCarbohydrates: 56gProtein: 27gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gSodium: 767mgPotassium: 666mgFiber: 4gSugar: 7gVitamin A: 8612IUVitamin C: 34mgCalcium: 173mgIron: 4mg
Tried this recipe?Let us know how it was!