Tofu Noodle Bowl in 30 Minutes or Less

Sesame oil, soy sauce and fresh cilantro combine to flavor this quick and easy noodle bowl. With veggies, noodles and tofu, it’s a delicious and filling hit.

Prep time: 30 minutes

Serves: 4


8 ounces dried soba noodles or whole wheat spaghetti
2 teaspoons sesame oil
1 cup quartered fresh mushrooms
1 cup shredded carrot
2 cloves garlic, minced
4 cups low-sodium vegetable broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
12 ounces extra-firm tofu, cut into 1-inch cubes
1 medium zucchini, halved lengthwise and cut into ½-inch pieces
1 cup shredded red cabbage
¼ cup thinly bias-sliced green onion
¼ cup fresh cilantro leaves
2 tablespoons chopped roasted, salted peanuts or cashews
lime wedges

Number 1 Prepare noodles according to package directions.

Number 2 Meanwhile, in a large saucepan heat oil over medium heat. Add mushrooms, carrot and garlic; cook and stir 3 minutes.

Number 3 Add broth, soy sauce and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.

 Number 4Stir in tofu and zucchini. Return to boiling; reduce heat. Simmer, uncovered, 3 minutes more, stirring occasionally.

Number 5 Add cooked noodles and heat through.

Number 6 Top noodle mixture with cabbage, green onion, cilantro and peanuts. Serve with lime wedges.

Nutrition facts (per serving): 379 calories, 10 g total fat (1.5 g saturated fat), 0 mg cholesterol, 584 mg sodium, 53 g carbohydrate, 6 g fiber, 11 g sugar, 20 g protein. Daily values: 135% vitamin A, 28% vitamin C, 24% calcium, 31% iron

Categories: Get Healthy