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Ginger Garlic Tofu with Rice Noodles

Active Time: 25 minutes
Total Time: 30 minutes
  • Vegetarian
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Why we love it:

Getting a deep golden sear on the tofu will transform it into a crispy, spongy bite in the soft noodles and broth. Each cube has 6 sides and that can take a while, so I typically just go for 3 very well seared sides. Unless you’re trying to impress someone, then you can take time to get them all!
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Ingredients

  • 8 ounces Rice Noodles
  • 4 cloves Garlic (divided)
  • Fresh Ginger (about a 1 inch piece - divided)
  • 1 package Firm Tofu
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Kosher Salt
  • 3 Tablespoons Unsalted Butter (divided)
  • 1 teaspoon Canola Oil
  • 1⁄2 Red Bell Pepper
  • 1 can Coconut Milk (14 ounce)
  • 1 cup Vegetable Stock
  • 1 pound Sugar Snap Peas
  • 1 Tablespoon Fish Sauce (vegan or omit if needed)
  • 1⁄2 teaspoon Brown Sugar
  • 1 Lime (zest and juice)
  • 1⁄4 cup Cilantro (optional)

Cooking Instructions

  • 1. NOODLES

    Cook noodles according to package instruction - some ask you to boil them like spaghetti, some prefer a soaking technique. Drain when done.

  • 2. GARLIC + GINGER

    Meanwhile, mince the garlic and ginger together but divide it in half. Add ½ to a large bowl and set aside.

  • 3. TOFU

    Lay the drained tofu out on a baking sheet or flat surface lined with a paper towel. Use another one to pat it nice and dry. Cut into 1 inch cubes. Mix in the bowl with ½ of the garlic and ginger. Add the soy sauce and a pinch of the salt. Toss to coat.

  • 4. SAUTÉ

    Heat a large flat-bottomed pot over medium heat. Melt the butter and oil, sear about ½ of the tofu until golden brown then flip and cook the other sides. Generally, it’s about 2 - 3 minutes per side and I try to brown at least 3 of the sides. Remove to a plate.

  • 5. SAUCE

    To the same pan, without wiping it out, add the rest of the minced garlic and ginger. Dice the bell pepper and add it in. Sauté for 2 minutes.

  • 6. COCONUT MILK

    Add the coconut milk and stock and bring to a simmer.

  • 7. PEAS

    Trim the strings off the peas if needed and slice them in ½ on a dramatic angle. Toss them in the simmering sauce.

  • 8. FINISH

    Add the fish sauce, brown sugar, zest and juice of the lime and stir. Taste it and perhaps add more salt if needed to balance the flavors. Add the noodles and the tofu all in and stir to warm them through.

  • 9. SERVING

    Divide everything evenly among bowls and garnish with cilantro.

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Substitutions

  • PESCATARIAN:
    search for the shrimp version! Or try with salmon or white fish
  • FISH SAUCE:
    if you don’t have it or use it, just omit or use a little more soy sauce
  • VEGGIES:
    any subs here are great. Corn, green beans, cauliflower, mushrooms, peas, spinach, carrots, yams
  • CILANTRO:
    basil or parsley or omit if you don’t have it or a plan to use it all up
  • RICE NOODLES:
    udon, soba, ramen, or even spaghetti squash or zoodles
  • VEGETABLE STOCK:
    water
  • KIDS CORNER:
    deconstructed, most of these items are good for kids! The noodles, the “plain” tofu cubes and a bit of pepper and peas. Or use a meat/fish and veggie combo you know they’ll try Perhaps they’d like a spoonful of broth separately

Prep Ahead & Use It Up

Cook the stock and noodles. Reheat gently in a pot

Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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