These Honey Ginger Noodles with Tofu are my celebration of late summer. August and September are when produce like peppers and green beans are at their peak and this recipe celebrates both of those vegetables.
These noodles have 19 grams of protein and 5 grams of fiber per serving and come together in about 30 minutes.
For more yummy noodle recipes try my: sesame honey shrimp noodles, chili crisp noodles with shrimp or my miso tahini noodles with tofu.
Jump to:
Why you'll love this noodle stir fry with green beans and peppers
Packed with flavor: The sauce is the perfect balance of sweet, savory, tangy and spicy thanks to honey, tamari, lime, ginger and sriracha.
Protein and veggie packed. Tofu adds plant-based protein and fiber while bell peppers and green beans add plenty of veggies.
Easy weeknight dinner. The whole meal comes together in less than 30 minutes.
Ingredients
- Soba noodles: The base of the recipe; ramen, rice noodles or glass noodles also work.
- Extra-firm tofu: Adds plant-based protein and gets golden as it cooks.
- Bell peppers: Add sweetness, color and crunch.
- Green beans: Add extra veggies and texture.
- Scallions: Cooked into the dish and added fresh on top.
- Tamari or soy sauce: Creates the savory base of the sauce.
- Honey: Adds sweetness and balances the salty, spicy flavors.
- Garlic + ginger: Add tons of fresh flavor.
- Lime juice: Adds brightness and acidity.
- Rice vinegar: Gives the sauce an extra tangy kick.
- Toasted sesame oil: Adds rich, nutty sesame flavor.
- Sriracha: Adds a little heat.
- Cashews: Add crunch and nuttiness.
- Chili oil: Optional for topping and extra spice.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Tofu: Shrimp or chicken would both work well, but cooking times will vary.
- Cashews: Peanuts or sesame seeds work as a substitute.
- Honey: Maple syrup also works.
- Soba Noodles: Rice noodles, glass noodles or ramen all work.
See the recipe card for ingredient amounts
Step-by-Step Instructions
- Whisk together the sauce.
- Cook tofu and veggies.
- Toss together veggies, cooked tofu and sauce.
- Add toppings, serve and enjoy.
See the recipe card for full information on instructions
Storage instructions
You can store the extra noodles in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Use extra firm tofu. Soft tofu will not hold up in this recipe.
Use tamari if gluten-free, and low-sodium soy sauce or tamari to reduce the sodium.
Recipe FAQS
Yes, you could sub in vegetables like carrots, zucchini or mushrooms. This recipe is flexible!
If you use tamari and gluten free noodles then yes!” → “If you use tamari and gluten-free noodles, then yes!
Other easy + healthy dinners to try
If you make this Honey Ginger Noodles with Tofu, please leave me a rating and review on this blog post. This is the best way to support me! Tag me on Instagram so I can repost you!
Subscribe to my weekly newsletter to get my latest recipes straight to your inbox.
Honey Ginger Noodles with Tofu
Equipment
- 1 skillet
Ingredients
sauce
- ¼ cup + 1 tablespoon tamari or soy sauce use low sodium if desired
- 2.5 tablespoons honey
- 4 cloves minced or pressed garlic
- 1 tablespoon grated ginger from about a 1 inch chunk of ginger
- juice from 1 small lime about 2-3 tablespoons of juice
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil can use regular
- 1 tablespoon sriracha can sub chili garlic sauce or a pinch of red pepper flakes
- ¼ cup reserved noodle cooking water can sub water or broth but the noodle water adds silkiness and starch
Veggies and tofu
- 1-2 tablespoons sesame oil can sub another oil or butter
- 12-14 oz extra firm tofu - cubed drained and pressed*
- 2 bell peppers - finely sliced
- 8 oz green beans - finely sliced
- 1 bunch scallions - finely sliced I like to reserve some for topping
Other ingredients
- ~6 oz cooked soba noodles can sub ramen, rice noodles, glass noodles, etc
- ⅓ cup roughly chopped cashews can sub sesame seeds or peanuts. Can also omit, but I love the flavor and crunch the cashews add.
- ~1-2 tablespoons additional fresh chopped scallions for topping optional, adds extra color to the recipe
- optional chili oil for topping I mostly did this to add optional color
Instructions
- Whisk together all sauce ingredients and set aside.
- Heat sesame oil over medium heat in a large skillet or wok. Add scallions and tofu. Cook for 5 minutes. Add peppers and green beans. Cook for about 10-15 more minutes, until tofu is browned and veggies are cooked through.
- Reduce heat to low and add the noodles. Pour the sauce over top and toss everything together. Cook for about 3 more minutes, until the noodles are warmed through and evenly coated in the sauce.
- Turn off heat. Top with cashews, scallions and chili oil (if using). Divide out and serve.
Leave a Reply