Ginger tofu noodles

Name: Ginger tofu noodles
Total time: 30 min
Yield: 2 servings
Ingredients: 6 oz dry wheat noodles, egg-free noodles; 8 oz firm, drained and cubed tofu; 2, cut into thin matchsticks carrots; 2 tbsp soy sauce; 1 tbsp grated ginger; 2 cloves, minced garlic; 2 tbsp vegetable oil; ½, juiced lime

Crisp-edged tofu and carrots tangled in gingery noodles. The sauce comes together right in the pan. Oh yum.

30 minutes estimated for the original recipe · 2 servings

Dinnerveganvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

noodles6 oz dry wheat noodles, egg-free
tofu8 oz firm, drained and cubed
carrots2, cut into thin matchsticks
soy sauce2 tbsp
ginger1 tbsp grated
garlic2 cloves, minced
vegetable oil2 tbsp
lime½, juiced

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Cook noodles according to the package. Drain and reserve 1/2 cups cooking water.
Pat tofu dry. Heat oil in a large nonstick skillet over medium-high heat. Cook tofu for 8 minutes, turning occasionally, until golden.
Add carrots and cook 3 minutes. Stir in garlic and ginger for 30 seconds.
Add noodles, soy sauce and 1/4 cups reserved water. Toss for 2 minutes, adding more water if needed. Finish with lime juice.

An original recipe, kitchen-tested and Pappy approved. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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