Crispier tofu
Press away excess moisture before cooking and leave the tofu undisturbed long enough to form a golden edge.
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Fresh Tofu Noodle Bowl
This Tofu Noodle Bowl is fresh, crunchy, high-protein, and comes together in under 20 minutes. Perfect for lunch, dinner, or those days you want something nourishing and delicious. It features crispy tofu, tender noodles, and crisp vegetables, all coated in a savory soy-sesame sauce.
Total time25 min
Calories450 kcal
Protein25g
Serves2–3
Step by step
Method
- 01
Pat tofu dry and cut into small cubes. Toss with 1 tsp soy sauce, 1 tsp sesame oil, and 1 tbsp cornstarch (optional for extra crispiness). Pan-fry in a little oil over medium heat until golden on all sides. Set aside.
- 02
Cook the noodles: Prepare according to package instructions, then rinse with cold water to stop sticking.
- 03
Whisk together soy sauce, vinegar/lime, sesame oil, honey/maple, ginger, garlic, and sriracha/chilli oil (if using) for the sauce.
- 04
Layer into each bowl: noodles, crispy tofu, edamame, carrot, cucumber, spring onion, and sesame seeds. Drizzle with the sauce and toss before eating. Enjoy immediately or keep components separate for meal prep.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Make the grain ahead
Cook the rice, quinoa or couscous in advance and chill it promptly to make assembly faster on a busy day.
Useful for tomorrow
Cool leftovers promptly and refrigerate in a sealed container; add a splash of water when reheating to bring the texture back.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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