Gingered Broccoli and Tofu Noodle Bowl



Recipe Information

Total Time: 

20 minutes



Hit all the right notes with this tasty, healthy and effortless dish.


  • 1 8-ounce package udon noodles
  • 2 tablespoons vegetable oil
  • 1 pound firm tofu, patted dry and cut into 1-inch cubes
  • 1 tablespoon tamari
  • 1 cup thinly-sliced carrot rounds
  • 2 1/2 cups broccoli florets
  • 1 tablespoon minced fresh ginger
  • 1/2 cup vegetable broth
  • 1/2 cup bottled peanut sauce
  • 4 green onions, diced


  1. In a medium pot, cook the noodles according to package directions. Drain and set aside.
  2. In a wok or large skillet, heat the oil over medium-high heat. Add the tofu and saute 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 saute 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.

Serving Suggestion

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.

Nutritional Information

426 calories, 22 g. fat, 0 mg. cholesterol, 1374 mg. sodium, 51 g. carbohydrate, 9 g. fiber, 30 g. protein