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Gingered Broccoli And Tofu Noodle Bowl


  • 18-oz pkg udon noodles
  • 2 tbsp vegetable oil
  • 1 lb firm tofu, patted dry and cut into 1" cubes
  • 1 tbsp tamari
  • 1 c thinly-sliced carrot rounds
  • 2 ½ c broccoli florets
  • 1 tbsp minced fresh ginger
  • ½ c vegetable broth
  • ½ c bottled/pre-made peanut sauce
  • 4 green onions, diced


  1. In a medium pot, cook the noodles according to package directions. Drain and set aside.

  2. In a wok or large skillet, heat the oil over medium-high heat. Add the tofu and sauté for about 8 minutes, stirring frequently, until it begins to brown and get crisp. Add the tamari, carrots, broccoli, ginger and broth to the pan and sauté for 5-10 minutes until vegetables are tender-crisp. Add the peanut sauce, green onions and cooked noodles. Toss well and cook another 5 minutes. Serve warm.

  3. Serving suggestion: Add a dash of sriracha or a pinch of cayenne pepper to spice up this dish and serve with fresh spring rolls and ginger-soy dipping sauce on the side.

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