Delicious tofu pasta with udon noodles and a yummy sauce is a wonderfully easy vegan dish to prepare for a quick lunch or dinner in under 20 minutes. You will love the flavor combination in this recipe of cabbage, ginger, garlic, sesame seeds, sesame oil and soy sauce tossed in with the tofu and noodles.
For more delicious tofu recipes, you might enjoy Crispy Marinated Tofu, Crispy Salt and Pepper Tofu, Tofu Pad Thai to make tonight, Sofritas Tofu and Garlic Sesame Tofu Stir Fry.
You guys, this tofu pasta dish is a really, really delicious quick lunch or dinner.
Its also very healthy. You will feel great, not weighted down, like most pasta dishes. And, the best part for me, my whole family loved it.
Ingredients you will need:
- 10 oz bag of udon noodles
- Rice vinegar
- Sesame Oil
- Soy sauce
- Brown Sugar
- Sesame Seeds
- Vegetable Oil
- 16 oz package extra firm tofu
- Shredded cabbage
- Crushed garlic
- Grated ginger
- Green onions
- Crushed peanuts
- Sriacha sauce
How to make Tofu Pasta?
- Cook udon noodles according to package instructions, strain, and run cold water over noodles.
- Make the tofu pasta sauce: In small bowl, whisk together rice vinegar, sesame oil, soy sauce, brown sugar and sesame seeds. Set aside.
- Heat vegetable oil in a large skillet over medium high heat. Add tofu cubes and brown for 4 minutes on each side, flipping them over with a large non-stick spatula. Set tofu aside in a bowl.
- Put cabbage, garlic and ginger in skillet and, stirring frequently, cook until tender for 1-2 minutes.
- In large bowl, combine noodles, tofu, sauce and cabbage garlic ginger mixture.
- Serve with sliced green onions and sririacha sauce. Enjoy!
Possible Variations for this Tofu Udon:
- When making a tofu and noodles dish, you can mix it up with different types of noodles including soba, spaghetti or fettuccini.
- The tofu mixed with the sauce in this recipe served over cabbage or mixed greens would be a great gluten free alternative.
- You could also mix up the tofu and sauce and place it over a bed of fluffy white or brown rice.
- Feel free to adjust the noodles to your liking. For less carbs, reduce the noodles and increase the cabbage and tofu and vice versa. This recipe is very flexible!
- You can make this a tofu pesto pasta by substituting the sauce in this recipe with a creamy pesto sauce.
We are so pleased with this dish and will likely make it part of our weekly meal rotation. So, so good. Hope you enjoy it too!
Tofu Pasta
Ingredients
- 10 oz udon noodles
- ¼ cup rice vinegar
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tsp brown sugar
- 1 tsp sesame seeds
- 1 tbsp vegetable oil
- 1 16 ox package extra firm tofu, cubed
- 4 cups shredded or chopped cabbage
- 2 tsp crushed garlic
- 1 tsp grated ginger
- 2 green onions, thinly sliced
- crushed peanuts
- sriacha sauce
Instructions
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In large pot of boiling water, cook udon noodles according to instructions on package. Rinse under cold water, and drain.
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In small bowl, whisk together rice vinegar, sesame oil, soy sauce, brown sugar and sesame seeds. Set aside.
-
Heat vegetable oil in a large skillet over medium high heat. Add tofu cubes and brown for 4 minutes on each side, flipping them over with a large non-stick spatula. Set tofu aside in a bowl.
-
Put cabbage, garlic and ginger in skillet and, stirring frequently, cook until tender for 1-2 minutes.
-
In large bowl, combine noodles, tofu, sauce and cabbage garlic ginger mixture.
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Serve with sliced green onions and sririacha sauce. Enjoy!
Recipe Notes
Adapted from Damn Delicious
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