Man, I can’t believe we haven’t done this recipe before. Dinner doesn’t get much easier. With only 8 ingredients and minimal chopping you can put this vegan and gluten free dish together in no time. The sauce to noodle ratio in this meal is great, allowing the full flavour of ginger, garlic and sesame to come through loud and clear. Ginger Garlic Noodles with Tofu and Broccoli is perfect for a weeknight fare when time is short. The overall flavour profile is Asian of course with the ginger, garlic and sesame. Give this one a try and you won’t be disappointed.
Ginger Garlic Noodles with Tofu and Broccoli
Course: Lunch or DinnerCuisine: VeganDifficulty: Easy4
servings10
minutes25
minutes35
minutesIngredients
`1 – 250 g. package of rice noodles (or pho noodles if you have them)
1 package of tofu, cubed
1 head of broccoli florets, chopped into bite sized pieces
2 cloves of garlic, minced
2 tsp of fresh ginger, minced
3 Tbsp of olive oil
1 Tbsp of sesame oil
5 Tbsp of low sodium soy sauce or tamari
Directions
- Preheat your oven to 425° F.
- Toss the cubed tofu in a large bowl with a little oil and roast in the oven for 20 minutes.
- In another bowl whisk together the garlic, ginger, olive oil, sesame oil and soy sauce.
- Put the broccoli in a microwave safe bowl with 1 Tbsp of water and cook for 2-3 minutes until the broccoli turns dark green.
- Boil a large pot of water and cook the noodles as per the instructions on the package.
- Drain the noodles, rinse well and put them back in the pot.
- Add the tofu and broccoli to the pot along with the sauce and mix well.
- Serve and enjoy.
Notes
- Like revenge, this dish is also good served cold if you want to make it ahead of time.