Crispy Tofu Noodle Bowl


2 hearty

Good for:



5 mins prep
25 mins cook


For the ginger broth

  • 3 tbsp tamari or coconut amines or soya sauce if you’re not gluten free
  • 200 mls vegetable stock
  • 1 tbsp chopped or grated fresh ginger
  • cloves of garlic, sliced
  • black pepper to taste

For the stir fry

  • ½ medium red onion, sliced
  • ½ medium red pepper, thinly sliced
  • ½ head broccoli florets and stems, separated and finely sliced
  • 100 grams green leaves eg winter greens, Brussel sprout head, kale, cabbage etc

Other ingredients

  • 200 grams extra firm tofu
  • nests noodles – wholewheat, rice or buckwheat
  • red chilli, finely sliced (optional)
  • 2 tbsp fresh coriander, roughly chopped
  • ½ lime cut into 2 wedges

Step by Step Instructions

Step 1

Make the ginger broth first by popping all the ingredients into a small pan. Gently bring to the boil then simmer for 15-20 minutes. You can do this earlier in the day if desired to allow the ginger to infuse longer for a deeper flavour.

Step 2

Chop the tofu into small bite sized pieces and pop in a small bowl with a little tamari to cover.

Step 3

If baking the tofu in the oven, pre-heat the oven to 220ºC. Cover a baking tray with non-stick baking paper then scatter the chopped tofu over the top. Place in the oven and bake for 20 minutes, turning from time to time.

Step 4

If using an air-fryer, prepare the tofu as above then place in the air fryer basket and ‘fry’ at 200ºC for 10 minutes, giving it a good shake after 5. If the tofu is not crispy, ‘fry’ for another 5 minutes.

Step 5

Pop the noodles in boiling water and cook as per packet instructions. Once soft, drain and rinse then pop them in the base of the bowls you are using.

Step 6

Once all the other elements are cooking, heat a couple of tablespoons of water in the base of a stir fry pan. Add the sliced onion, red pepper and stems of the broccoli. Stir fry for a couple of minutes before adding the broccoli florets and chopped greens. Continue cooking for a few more minutes until the veggies are cooked but still crunchy.

Step 7

Now all your elements are ready, spoon the cooked veg over the noodles then pour the broth into both bowls – it won’t cover everything but will be over half the veggies. Toss to mix everything together.

Step 8

Scatter the crispy tofu over the top and garnish with red chilli (if using) and chopped fresh coriander. Serve with the lime wedge on the side.

More Recipes

Allergen-Free Lentil Loaf

Allergen-Free Lentil Loaf

Allergen-Free Lentil LoafRuth Lewis-RobertsonNutritional Therapist & Massage Therapist Website: NewYou_Nutrition  Serves 8Good for: Lunch,DinnerIngredients 150g dried green or brown lentils 1 onion 2 medium carrots 2-3 sticks...

Benama Red Pinto Italian style

Benama Red Pinto Italian style

Benama Red Pinto Italian styleBy Amandine Kmieckowiak Recipe from her cookbook, The Gentle Cookbook www.dragonflytheworld.comServes 2Good for: Lunch, DinnerIngredients 1 teaspoon coconut oil 2 onions, diced 1 medium courgette, cube 1 handful of chestnuts mushrooms,...

Mushroom porridge

Mushroom porridge

Mushroom Porridgeby Chrissie Cooke Serves 2Good for: Breakfast,LunchIngredients 300g chestnut mushrooms, chopped, including stalks 60g porridge oats 100mls plant milk 300mls boiling water Vegetable stock cube Three or four sun-dried tomatoes Fry light/local oil spray...

Never miss a new recipe!

Join our mailing list