Crispy Tofu Noodle Bowls

Name: Crispy Tofu Noodle Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: East Asian
Ingredients: 3 package extra-firm tofu (pressed and cubed); 2 tablespoon cornstarch; 3 tablespoon olive oil; 8 ounce rice vermicelli noodles (uncooked); 1 head broccoli (cut into florets); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.5 cup soy sauce; 2 tablespoon rice vinegar; 1 tablespoon sesame oil; 0.25 teaspoon red pepper flakes; 2 tablespoon green onions (sliced)

Crispy pan-fried tofu nestled over a bed of savory rice noodles, tossed in a fragrant garlic-soy sauce, and served with tender steamed broccoli for a wholesome and quick meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: East Asian
Difficulty: Easy
Cost: $3.25/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
Vegan
Vegetarian
Pescatarian
Low-Sugar
High-Protein

Ingredients

3 package extra-firm tofu (pressed and cubed)
2 tablespoon cornstarch
3 tablespoon olive oil
8 ounce rice vermicelli noodles (uncooked)
1 head broccoli (cut into florets)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.5 cup soy sauce
2 tablespoon rice vinegar
1 tablespoon sesame oil
0.25 teaspoon red pepper flakes
2 tablespoon green onions (sliced)

Instructions

Pat the pressed tofu cubes very dry with paper towels. In a medium bowl, toss the tofu with 2 tablespoons of cornstarch until evenly coated.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the coated tofu in a single layer (cook in batches if necessary) and pan-fry for 7-10 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove crispy tofu from the skillet and set aside.
While tofu cooks, cook the 8 ounces of rice vermicelli noodles according to package directions. Drain and rinse with cold water to prevent sticking.
Steam the 1 head of broccoli florets until tender-crisp, about 5-7 minutes.
In a small bowl, whisk together the 3 cloves of minced garlic, 1 tablespoon of grated fresh ginger, 1/2 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and optional 1/4 teaspoon red pepper flakes for the sauce.
In the same large skillet (no need to clean), add the cooked rice noodles and the sauce. Toss to coat the noodles evenly and heat for 1-2 minutes.
Divide the sauced noodles into 5 bowls. Top each with crispy tofu and steamed broccoli. Garnish with sliced green onions if desired. Serve immediately.

Notes

Ensure tofu is thoroughly pressed and dried before coating in cornstarch for maximum crispiness. Adjust red pepper flakes for your desired spice level.

Nutrition (per serving)

Calories: 588
Protein: 33.8 g
Carbohydrates: 60.4 g
Fat: 23.8 g
Fiber: 5.8 g
Sodium: 1692 mg
Saturated Fat: 3 g
Sugar: 3 g