Ginger Soy Tofu Noodle Bowl
A vegan Korean-inspired rice noodle bowl with crisp-tender vegetables, golden tofu, and a simple ginger soy sauce. It uses common grocery-store ingredients only.
- ginger soy
- Korean-inspired
- noodle bowl
- plant-based
- simple
- tofu
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Extra-firm tofu · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Details
Carrots, thinly sliced · 2 Count
Carrots
90%
Details
Green cabbage, thinly sliced · 3 Cup
Green Cabbage
75%
Details
Green onions, sliced · 4 Count
Green Onions
67%
Details
Broccoli florets · 3 Cup
Kroger® Broccoli Florets 12 Oz
66%
Details
Rice noodles · 8 Ounce
A Taste of Thai® Rice Noodles
Sale
50%
Details
Garlic, minced · 2 Count
Garlic
Sale
20%
Details
Low-sodium soy sauce · 0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
Details
Rice vinegar · 2 Tablespoon
Nakano® Natural Rice Vinegar
Sale
8%
Details
Toasted sesame oil · 1 Tablespoon
International Collection Toasted Sesame Oil
6%
Details
Neutral vegetable oil · 2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
Details
Fresh ginger, grated · 1 Tablespoon
Organic Ginger Root
2%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- rice noodles-8 oz
- broccoli florets-3 cups
- carrots-2 medium
- green cabbage-3 cups
- green onions-4 stalk
- low-sodium soy sauce-1/4 cup
- garlic-2 cloves
- rice vinegar-2 tablespoons
- neutral vegetable oil-2 tablespoons
- fresh ginger-1 tablespoon
- toasted sesame oil-1 tablespoon
Drain and press the tofu for 10 minutes, then cut it into 1-inch cubes; finish any vegetable prep by slicing the carrots, cabbage, and green onions and grating the ginger.
Use a stable cutting board when slicing vegetables.
Cook the rice noodles according to package directions until just tender, then drain, rinse under cool water to stop the cooking, and set aside.
Use care when draining hot noodles to prevent steam burns.
In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until well combined and fragrant.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, add the tofu, and cook for 8 to 10 minutes until golden on several sides; transfer to a plate.
Add tofu carefully to hot oil to reduce splattering.
Keep the skillet handle turned inward while cooking.
Add the remaining 1 tablespoon vegetable oil to the skillet, then stir-fry the broccoli and carrots for 3 minutes until bright and slightly tender.
Keep the skillet handle turned inward while stir-frying.
Add the cabbage and cook for 2 to 3 minutes until wilted but still crisp.
Return the tofu to the skillet, add the cooked noodles and ginger soy sauce, and toss for 2 to 3 minutes until the noodles are evenly coated and the sauce is lightly absorbed.
Remove from heat, fold in the green onions, and serve the bowl warm with the tofu and vegetables evenly distributed.
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