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Tofu Chili-Garlic Noodle Bowl

Sarah Feye, University of Houston dietitian, in All Animals, July/August 2014

  • This lively Asian-inspired noodle bowl is a Monday favorite at the University of Houston. Meredith Lee/The HSUS

Serves 8

Marinated tofu
1 pound extra firm tofu, cubed
1 tablespoon cilantro, chopped
3 1/2 tablespoons low-sodium soy sauce
3 tablespoons rice-wine vinegar
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/2 tablespoon maple or agave syrup
1 tablespoon molasses
1 tablespoon green onion, chopped

Vegetable mix
4 cups cooked spaghetti or rice noodles
1 cup broccoli florets, chopped
1/2 cup carrots, grated
1/2 cup canned water chestnuts, chopped
1/2 cup onion, chopped
1/2 cup mushrooms, sliced
1 cup cabbage, chopped
4 cups low-sodium vegetable broth
1 cup chili-garlic sauce
1/2 cup green onion, chopped

Combine the marinade ingredients with the tofu in a zip-top plastic bag or glass dish. Cover and refrigerate for 2 hours or overnight, turning once.

Cook the noodles according to the package directions.

Steam the vegetables (broccoli, carrots, onion, water chestnuts, mushrooms and cabbage) for 5-12 minutes, depending on the desired firmness.

While the vegetables are steaming, pour the vegetable broth into a saucepan and bring it to a simmer.

Drain the tofu and discard the marinade.

To serve, place half a cup of noodles in a bowl. Top with 2 ounces of tofu, half a cup of the vegetable mix, half a cup of broth and 2 tablespoons of chili-garlic sauce.

Garnish each bowl with a sprinkling of chopped green onion.

(Recipe by Sarah Feye, University of Houston dietitian, in the July/August 2014 issue of All Animals.)


All figures are per serving (assumes 8 servings).

Calories: 245
Fat: 4 g 
Carbs: 38 g
Fiber: 8 g
Protein: 5 g
Sodium: 2,106 mg

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