Simple Hoisin Tofu Noodles
Ready in 30 minutes, filled with veggies and totally tasty. These Simple Hoisin Tofu Noodles are a quick and easy vegan dinner idea!
Ingredients
FOR THE SAUCE
- 2 tablespoons dark soy sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon rice vinegar
- 1 tablespoon agave or maple syrup
FOR THE TOFU
- 1 package firm tofu drained and pressed
- oil for frying
FOR THE NOODLES
- 8 ounces linguine
- 1 tablespoon sesame oil plus more for topping
- 4 cloves garlic diced
- 1 inch fresh ginger peeled and diced
- 4 green onions diced, whites & greens separated
- 1/2 yellow onion thinly sliced
- 1 bell pepper thinly sliced
- 1 carrot shredded
- 1/4 head cabbage shredded
- sesame seeds for serving
Instructions
- Combine all of the sauce ingredients in a bowl and stir to combine. Set aside.
- Bring a pot of water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water.
- Heat some oil in a pan over medium heat. Crumble the pressed tofu* into the pan and break apart with a wooden spoon. Allow the excess moisture to cook off before moving the tofu around. Once the tofu starts to brown, add 2 tablespoons of the sauce and cook until the tofu gets browned and crispy. Remove from the pan and set aside.
- Place the empty pan back on the stove and heat the sesame oil over medium heat. Add the garlic, ginger, white of the green onions and the yellow onion. Cook for 2-3 minutes, or until the onions start to get tender. Add the bell pepper and cook for another 2 minutes. Add the carrot & cabbage and toss until the cabbage has wilted.
- Add the noodles & sauce and toss until all of the sauce is absorbed. Top with the remaining green onion, sesame seeds and a drizzle of sesame oil.
Video
Notes
*You want to get as much moisture out of the tofu as possible before adding it to the pan. This will ensure the tofu gets crispy.
Nutrition
Calories: 449kcal | Carbohydrates: 64g | Protein: 20g | Fat: 13g