Stir Fry Noodles with Tofu and Broccoli is such a scrumptious and easy dish to try for a quick weeknight meal, or as a healthier substitute for ordering takeout on the weekend! These noodles are totally slurp-able, can be made spicy or mild, and are filled with nutrients from the tofu and broccoli. Satisfying? Totally!!
Takeout food, especially from Chinese food restaurants, has a place near and dear to my heart. I have memories from college of my girlfriends and I gathered with each other hanging out in our dorm rooms, chatting away, slurping on lo mein noodles and fried rice, just loving life. Can anyone relate to this blissful scene?
Well, here’s a healthier version that is still packed with flavor with these Stir Fry Noodles with Tofu and Broccoli. This noodle dish is home cooked and made with simple ingredients that I always have on-hand in the pantry for when that takeout-mood hits me hard. Some of my other favorite noodle dishes are here and here, so be sure to check them out!
Why I love these noodles
This dish will certainly hit the spot and comes together super quickly. Who can use a delicious meal that can be ready in 30 minutes? I think we all can, especially during those busy days!
Also, you can feel free to substitute other vegetables, or even add MORE vegetables. The more, the better right? I know, I sound like your mom, but it’s true! More veggies will bulk up these noodles even more, to make you feel full and satisfied…and also amp up your fiber and micro-nutrients for the day. It’s a win-win!
It’s also a great meal prep dish that you can eat for several days throughout the week (without getting all questionable in texture). If you’re like me, you look forward to some delicious leftovers that will make bringing a school or work lunch SO easy.
How these Stir Fry Noodles come together
This dish takes a few pans, but they can all get rocking at the same time to produce this easy dish.
Put on a small pot of water to steam your broccoli. Once the brocc is bright green, they’re good!
Put on a large pot of water to cook your noodles, and cook them until al dente. Drain and rinse them.
Grab a bowl to whisk together the sauce. A big ole cereal bowl will do.
Grab a large pan to cook the tofu, crumble it with a spatula or your hands, and brown it well.
That’s pretty much it!
I love to serve these in beautiful bowls when enjoying with friends, like these.
Stir Fry Noodles with Tofu and Broccoli
- 2 cups cooked udon noodles
- 1/2 tbsp sesame oil
- 2/3 block organic extra firm tofu pressed to remove excess moisture and crumbled
- 1 tbsp dark soy sauce
- 2 cloves garlic grated
- 1 cup broccoli florets cut small steamed until just crisp-tender
- 1 tbsp mirin
- 1 tbsp agave or maple syrup
- Juice half lime
- 3 to 4 tsp sambal oelek spicy
- 1 tbsp sesame oil
- 2 tbsp tamari
- 1/2 tbsp dark soy sauce
- 1/4 tsp ginger powder
- 1/4 tsp garlic power
- Extra sambal to serve
- In a large pan over medium heat, add 1/2 tbsp of the sesame oil. Add crumbled tofu.
- Cook, stirring occasionally, for 8 min. Add the 1 tbsp dark soy sauce and grated garlic, cook another 3 min, stir often.
- Meanwhile, in a bowl, whisk the sauce ingredients together (the garlic through the remaining items).
- Add cooked noodles, sauce, cook another 2 min.
- Add brocc, cook 1 min.
- Serve with extra sambal if you like spice!