Ginger Noodles With Tofu

READY IN: 40mins
Recipe by Ex-Pat Mama

A Filling and delicious Asian-inspired Vegan Recipe from Every Day with Rachael Ray Magazine

Top Review by jennyblender

This is quite good! It was relatively easy, healthy and had surprisingly good flavor (considering the few ingredients)! I used buckwheat noodles and they were great! Thanks for the wonderful recipe!

Ingredients Nutrition

  • 1 (14 ounce) package tofu, extra-firm, cut into 3/4 inch cubes
  • salt and pepper
  • 14 cup soy sauce
  • 3 tablespoons ginger, finely grated
  • 1 tablespoon sesame oil
  • 34 lb fettuccine pasta
  • 1 12 tablespoons vegetable oil
  • 8 ounces mushrooms, sliced
  • 12 ounces broccoli, cut into tiny florets and julienned stalks


  1. Season the tofu with salt and pepper.
  2. In a small bowl, combine the soy sauce, 1 tablespoon ginger and the sesame oil.
  3. In a large pot, bring 4 quarts salted water and the remaining ginger to a boil. Add the pasta and cook until al dente. Drain, reserving 2 cups of cooking water. Return the pasta to the pot.
  4. Meanwhile blanche the broccoli.
  5. In a large nonstick skillet, heat the vegetable oil over medium-high heat. dd the tofu in a single layer and cook, undisturbed, until browned on one side, about 5 minutes. Repeat turning until all sides are browned. Transfer cooked tofu to a plate.
  6. Add the mushrooms to the skillet and cook, stirring occasionally, until browned about 5 minutes.
  7. Add the broccoli, mushrooms, ginger-soy mixture and reserved pasta water to the pasta and toss to coat. Divide the pasta and broth among 4 bowls. Top with tofu.

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