Gingered Broccoli and Tofu Noodle Bowl

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Gingered Broccoli and Tofu Noodle Bowl


Prep time20 minutes
Cooking time
Total time20 minutes


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.  The recipe calls for peanut sauce - check out our peanut sauce recipe to make it from scratch!


8 ounces
noodles, udon
2 tablespoons
vegetable oil
1 pound
tofu, firm (patted dry and cut into 1 inch cubes)
1 tablespoon
1 cup
carrot (thinly sliced into rounds)
2 1/2 cups
broccoli (florets)
1 tablespoon
ginger, fresh (minced)
1/2 cup
stock, vegetable
1/2 cup
peanut sauce
green onion (diced)


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

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 to 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.


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