Entrees, Savory

Crispy Tofu and Broccoli Noodle Bowl

Confession: I used to be quite a snob when it came to tofu. And by that, I meant that I was so critical of it, calling it mushy and bland, when I had never actually tried it other than a couple of lumps in miso soup!

As crazy as it may sound, I never really had tofu until I moved to Seattle. It just wasn’t on the menu in my family, and out of all the things Southern cooking is known for, tofu is not one of them!

Imagine my surprise when I tried crispy tofu for the first time at a catered work event, and discovered the delicious goodness I’d been missing out on!

I always thought tofu was bland and boring, but now I realize that it’s actually just amazingly versatile! I love how it’s an easy to work with alternative to meat, especially since one of my New Year’s resolutions is to cut back on the amount of meat I eat. While I’m definitely not going full vegetarian any time soon, I do appreciate a healthy and filling alternative to meat!

This Crispy Tofu and Broccoli Noodle bowl is a perfect example of a meal that’s filling, delicious, and vegetarian! Extra firm tofu is lightly fried and combined with crunchy broccoli, lo mein noodles, and a delicious stir fry sauce with just the right amount of heat.

I hope you enjoy this hearty and healthy meal!

Crispy Tofu and Broccoli Noodle Bowl

Ingredients

  • 1 14 oz package extra firm tofu
  • 2 tbsp + 1 tsp cornstarch, divided
  • 1 tbsp high heat oil, such as vegetable oil
  • 1 large head broccoli, trimmed and cut into florets
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 tsp rice vinegar
  • 1 tsp sesame seeds
  • 1 tsp red pepper flakes
  • 1 8 oz package lo mein noodles

Directions

  • Prepare the tofu for frying by draining the tofu, and placing it on a clean kitchen towel on top of a plate or other flat surface. Wrap the towel over the tofu, and place another plate on top. Place a heavy object, such as cans or a book, over the top plate, and let sit for 30 minutes. Pressing the tofu in this way will remove excess moisture, letting it get crispier when fried.
  • Meanwhile, cook lo mein noodles according to package, and set aside.
  • Whisk together 1 tsp cornstarch, garlic, ginger, water, soy sauce, brown sugar, sesame oil, rice vinegar, sesame seeds, and red pepper flakes. Set aside.
  • Cut tofu into 1 inch cubes. Toss tofu in 2 tbsp cornstarch until lightly coated.
  • In a large skillet or wok, heat oil over medium-high heat. Add tofu and fry until golden brown on all sides. Remove tofu from pan, and let rest on a paper towel lined plate.
  • Add broccoli and cook until it is softened, about 3-4 minutes. Add sauce and tofu, and let cook for about 1 minute, stirring to cover broccoli and tofu in sauce. Sauce should bubble and thicken.
  • Add soba noodles, and toss to combine. Top with additional sesame seeds, if desired. Serve immediately.

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