Tag: tofu

Tofu Noodles

Happy St. Patrick’s Day! Popping in with a super yummy tofu recipe we tried out the other week. My boyfriend found this recipe on Reddit and raved about it, so we knew we had to try it too. And it is SO good and super easy!

The recipe he sent me was super bare bones and for about 2 servings, so I’m dropping the version we made with more vegetables that made probably 9 servings (3 meals each for me and my two roommates). But this is super easy to scale up or down, and you can add literally anything! We added a bag of coleslaw (an easy shortcut for cutting up your own cabbage), sliced up a container of mushrooms, and added one of those frozen stir fry vegetable mixes. But you could very easily add any vegetables you have on hand: onions, bell peppers, broccoli, green beans, edamame. Just cook them through before tossing with the noodles and sauce! And if you aren’t a tofu fan, try cooking up some pork or beef instead!

We also decided to use packets of extra Ramen we had on hand, but I think this would be amazing with Udon noodles, or any other long noodle you happen to have.

So try out this easy Tofu Noodle dish, and make sure you have leftovers because it’s even better on day 2 (or 3, or 4).

Tofu Noodles

Serves: About 9

Ingredients

  • 6 (2.46 oz / 70 g each) blocks of uncooked ramen, or other noodles of choice
  • 2 blocks extra firm tofu
  • 1 bag coleslaw mix
  • 1 container mushrooms
  • 1 bag frozen stir fry veggie mix
  • Salt, to taste
  • Green onions and sesame seeds for serving

Sauce:

  • 2.25 cups room temperature broth or water
  • 3/4 cup soy sauce
  • 4.5 tablespoons corn starch
  • 6 tablespoons maple syrup or brown sugar (or to desired sweetness)
  • 1.5 tablespoons gochujang or Korean chili paste (or substitute with other chili sauce, like Sriracha) to desired spice level
  • 3 tablespoons lemon juice or rice vinegar
  • 3/4 teaspoon black pepper
  • 1.5 tablespoons sesame oil or neutral oil

Instructions

  1. Mix all sauce ingredients in bowl until well incorporated, set aside. Meanwhile, bring a pot of water to boil
  2. Heat a pan over medium heat and sauté tofu and vegetables in some oil. Then add sauce, leave to simmer over medium heat, stirring occasionally to prevent starch from sticking to the bottom.
  3. Boil noodles according to package directions, then add to the sauce pan. Cook over medium high heat until the noodles absorb the sauce, and the sauce thickens. Season with salt to taste, if needed
  4. Garnish with sesame seeds and green onions, and enjoy!

Teriyaki Tofu Bowls

Ready for a super easy, super tasty dinner recipe? Then this post is for you. Bringing you another Pinch of Yum recipe, this time their Crunchy Roll Bowls. This is a tasty combo of tofu cooked in teriyaki sauce, fluffy rice, tons of crunchy vegetables (edamame, cucumber, jalapeño), smooth avocado, and spicy mayo!

I made this recipe a few weeks ago and it lasted me 4 dinners, and it truly couldn’t be easier! Just cook the rice, fry up the tofu, and chop all your toppings. Store everything in separate containers to keep it fresh throughout the week and you’ve got your meal prep sorted! Bonus points, this recipe is vegetarian! But if you’re a meat lover, you could definitely use chicken or pork (though the cook time will be different).

Another shoutout to Pinch of Yum for always bring super tasty recipes to the meal prep game! And try these teriyaki tofu bowls for a fresh, easy, and tasty dinner with tons of different textures

I forgot to buy jalapeños, so just imagine some sliced jalapeños on top too!

Teriyaki Tofu Bowls

Ingredients

  • 1 block extra firm tofu
  • 1 cup rice, uncooked
  • 2 cups frozen shelled edamame
  • 1 cucumber, finely diced
  • 1 avocado, cut into chunks or slices
  • 1 jalapeño, thinly sliced
  • swish of neutral oil
  • 1/2 cup teriyaki or savory-sweet Asian-inspired sauce (I like the Aldi brand!)
  • 1/2 cup crunchy fried onions, crushed (the kind on top of green bean casserole)
  • spicy mayo (just mix mayo with sriracha, or other hot sauce of choice to taste)

Instructions

  1. Press the water out of the tofu by layering in paper towels and pressing down with a large pan
  2. Cook rice according to package directions
  3. Cook edamame according to package directions
  4. Cut the tofu into cubes. Heat oil over high heat and fry tofu until golden brown. Add about 1/4 to 1/3 cup of sauce (just enough to coat the tofu) and stir fry again until golden brown.
  5. Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, avocado, crunchy onions, and spicy mayo. Enjoy!
  6. For meal prep, store ingredients in individual containers to stay fresh.
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