It is tofu week! 5 days of brand new tofu recipes. Let’s start off the week with this delicious recipe that has tofu, glass noodles and vegetables.
I am so excited about this week!
A couple of weeks ago I put up a poll on my instagram stories wondering if people were interested in seeing specials that last a week around 1-2 times a month featuring certain ingredients. After I got an overwhelming amount of “yes” votes I created a question box asking what ingredients you’d like to see featured. I got an overwhelming amount of tofu submissions so I thought that would be a great way to start off this new series!
I am not surprised by how many people wrote tofu as it can be quite an intimidating plant based protein option. When I first went vegan 6 years ago, I didn’t eat tofu right away. I really got into tofu six or so months into my vegan journey.
Now I am obsessed with tofu. I eat it all the time and enjoy finding new ways to cook with it.
I am really hoping that this next week/5 brand new recipes will bring some inspiration into your kitchen! Whether you love tofu, want to love tofu, or never tried it I hope that these recipes can be some help!
I love glass noodles. They are so delicious and easy to make. I also love the way that they look. I got mine from amazon. Click here for the link. You could use any noodles you want!
I recently had a delicious glass noodle dish from Spicy Moon in NYC and I knew I had to order some and make a recipe using them.
The tofu in this recipe is extremely basic but delicious. I just baked it with some soy sauce, maple syrup, etc. I love baking tofu because I find it gives some of the best change in texture.
Now the type of tofu that I like to use is normally vacuum sealed. If you get yours at Trader Joe’s its the High Protein tofu that isn’t resting in water. I like this because it’s much firmer and you really don’t have to press out so much water. If you cannot find tofu like this then extra/super firm tofu works fine too. You will need to press the water out for 15-20 minutes before marinating it.
I hope that you enjoy this recipe! If you make any of my recipes don’t forget to tag me in your posts/stories on IG @plantbasedjane
To purchase the glass noodles, click here.
- For The Tofu
- 1 15oz package extra firm tofu
- 1/4 cup soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- Noodles & Vegetables
- 1 10z package glass noodles (I linked the ones I purchased above)
- 1/2 cup yellow onion, sliced
- 1 cup shredded carrots
- 1/4 cup green onion
- 1 5oz bag spinach
- 1-2 cloves minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- Toasted sesame seeds for topping
- Press the tofu for 10-15 minutes if not in vacuum sealed packaging. I usually place the tofu in between paper towels and stack a bunch of cook books, pots/pans on top.
- Meanwhile pre-heat the oven to 400 degrees Fahrenheit. Cut tofu into 1/2 inch cubes and place in a large bowl. In a smaller bowl combine the marinade ingredients. Pour the marinade over the tofu and let sit for a few minutes. Bake tofu on a baking sheet lined with parchment paper for around 25 minutes flipping halfway. As the tofu cooks, prep the other ingredients and cook glass noodles according to package instructions. Set aside.
- In a large saute pan on medium heat, add a tablespoon of neutral oil. Add in the onion. Let cook for 4-5 minutes or until translucent. After 5 minutes, add in the carrots, green onion, spinach and minced garlic. Cook until the spinach has wilted.
- After the spinach has wilted down, add in the cooked noodles and tofu as well as the soy sauce and sesame oil. Carefully toss everything to combine in the pan.
- Serve with sesame seeds on top!