Ginger noodle bowl the vegan version –Today, I’m excited to share a delightful recipe that’s perfect for a cozy night in or a quick, healthy lunch. This Vegetarian Noodle Bowl with Tofu is packed with flavor, nutrients, and just the right amount of comfort. Let’s jump right into it!
Vegetarian Noodle Bowl with Tofu
This dish features a medley of fresh vegetables, tender tofu, and delicious udon noodles, all tossed together in a savory sauce. It’s both satisfying and nourishing!
Ingredients:
- 8 oz udon noodles
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, chopped
- 2 tablespoons sesame seeds (optional)
Instructions:
- Cook the udon noodles according to the package instructions. Drain and set aside.
- While the noodles are cooking, prepare the tofu. Cut it into cubes and toss it in soy sauce, allowing it to marinate for a few minutes.
- Heat the vegetable oil in a large skillet or wok over medium heat. Once hot, add the marinated tofu and cook until golden brown on all sides, about 6-8 minutes. Remove tofu from the skillet and set aside.
- In the same skillet, add the sesame oil, garlic, and ginger. Sauté for about 30 seconds until fragrant.
- Add the broccoli, bell pepper, and carrot to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender yet crisp.
- Return the cooked tofu to the skillet, and add the udon noodles. Toss everything together, ensuring the noodles and vegetables are evenly coated.
- Sprinkle the chopped green onions and sesame seeds over the noodle bowl before serving. Enjoy your hearty and healthy Vegetarian Noodle Bowl!
This recipe is not only a feast for the eyes but also a wholesome meal that can easily be customized with your favorite veggies or sauces. Feel free to experiment and make this dish your own!