Description
A vibrant and nourishing bowl featuring chewy udon noodles, crispy tofu, and a medley of fresh vegetables all coated in a tangy, sweet, and savory sesame-ginger sauce. This gut-friendly dish is satisfying, colorful, and full of bold flavor in every bite.
Ingredients
Scale
- 10 oz udon noodles, cooked according to package directions
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 cup red cabbage, thinly shredded
- 1 cup shredded carrots
- 2 cups broccoli florets, steamed
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp maple syrup or honey
- 1 tbsp sesame seeds
Instructions
- Heat a large skillet over medium-high heat and bring a pot of water to a boil.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic to create the sauce.
- Add oil to the skillet and cook tofu cubes until golden and crispy on all sides.
- Massage cabbage with a pinch of salt. Steam broccoli until bright and just tender.
- Cook udon noodles until just tender, rinse under cold water, and toss with sauce while still warm.
- Layer noodles, tofu, cabbage, carrots, and broccoli into bowls. Drizzle extra sauce and sprinkle sesame seeds.
- Serve immediately or store components separately for later use.
Notes
- Use tamari or coconut aminos for a gluten-free or soy-free version.
- Double the sauce to use throughout the week on salads or rice bowls.
- Tofu stays crispy longer if reheated in a skillet or air fryer.
- Swap in whatever veggies you have on hand—this bowl is super flexible.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg