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honey ginger noodles with tofu

Honey Ginger Noodles with Tofu

These Honey Ginger Noodles with Tofu are the perfect late summer meal
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Prep Time 10 minutes
Cook Time 20 minutes
Course dinner
Cuisine american asian fusion
Servings 3
Calories 405 kcal

Equipment

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.

Notes

*To "press" my tofu I just wrap it in a paper towel and put a plate on it so some of the water drains out.

Nutrition

Calories: 405kcalCarbohydrates: 47gProtein: 19gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 750mgPotassium: 734mgFiber: 5gSugar: 23gVitamin A: 3093IUVitamin C: 117mgCalcium: 96mgIron: 5mg
Keyword Honey Ginger Noodles with Tofu
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