Gingered Broccoli and Tofu Noodle Bowl

Find the original recipe, published by the National Co-op Grocers, by clicking here.


  • 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 sauté 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 sauté 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.

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