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Tofu Cabbage Noodle Bowl Recipe

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4.1 from 1 review

A vibrant and flavorful Tofu Cabbage Noodle Bowl featuring stir-fried tofu and fresh vegetables tossed in a savory sauce, perfect for a quick and healthy 30-minute vegetarian meal packed with Asian-inspired flavors.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Sauce

  • ¼ cup vegetable broth
  • ¼ cup + 1 Tablespoon low sodium tamari (soy sauce or coconut aminos)
  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon minced garlic (2-3 large cloves)
  • ½ Tablespoon minced ginger
  • 1 teaspoon maple syrup
  • 1 Tablespoon rice vinegar
  • 1 teaspoon sesame oil

Main Ingredients

  • 16 ounces extra firm tofu (drained and pressed)
  • 2 Tablespoons olive oil (divided, or avocado oil)
  • 2 cups fresh broccoli (chopped into bite-size florets)
  • 1 red bell pepper (cut into thin strips)
  • 1 cup shredded carrots
  • 1 medium green cabbage (thinly sliced, about 1/2 pound, 5 cups chopped)
  • Sea salt (to taste)
  • Fresh ground pepper (to taste)
  • Sambal or sriracha (optional)

Toppings (Optional)

  • Sesame seeds
  • Cilantro
  • Green onion

Instructions

  1. Make Sauce: In a small bowl, combine vegetable broth, tamari, hoisin sauce, minced garlic, minced ginger, maple syrup, rice vinegar, and sesame oil. Mix well and set aside to allow the flavors to meld.
  2. Cut Tofu: Cut the pressed and drained extra firm tofu into small ¼-inch cubes, ensuring uniform pieces for even cooking.
  3. Cook Tofu: Heat 1 tablespoon of olive or avocado oil in a large wok or skillet over medium-high heat. When hot, add tofu cubes and stir-fry until golden brown on all sides, about 5-7 minutes. Season with sea salt and fresh ground pepper, toss again, then transfer tofu to a plate.
  4. Sauté Vegetables: Add the remaining tablespoon of oil to the same skillet. Add broccoli florets, red bell pepper strips, and shredded carrots. Stir-fry for 2-3 minutes until vegetables begin to soften. Then add the thinly sliced cabbage. Stir-fry for 1 minute, season with salt and pepper to taste, and continue stir-frying for another 1-2 minutes until all vegetables are tender-crisp.
  5. Combine and Finish: Return the cooked tofu to the skillet with the vegetables. Pour the prepared sauce over everything and stir-fry together for another 1 minute to blend flavors. It’s fine if some liquid remains in the pan. Remove from heat.
  6. Serve: Serve the tofu and vegetable mixture in bowls, optionally topped with sesame seeds, fresh cilantro, green onion, and a drizzle of sambal or sriracha for extra heat.

Notes

  • Pressing tofu removes excess moisture and helps achieve a crisp texture when stir-fried.
  • You can substitute tamari with low sodium soy sauce or coconut aminos for a gluten-free option.
  • Add rice noodles or cooked soba noodles when combining tofu and vegetables for a fuller noodle bowl.
  • If you prefer spicier bowls, increase the amount of sambal or sriracha or add fresh chili slices.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet over medium heat.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/tofu-cabbage-noodle-bowl-recipe/