Vegetable and Egg Noodles with Tofu Bowl

This Vegetable and Egg Noodles with Tofu Bowl is a vibrant and satisfying dish that combines the crunch of fresh vegetables with the heartiness of tofu and the comfort of egg noodles. Perfect for a quick dinner, it's both nutritious and gluten-free, making it a delightful option for everyone.

Ingredients

• Gluten-free egg noodles - 150 grams
• Firm tofu - 200 grams, cubed
• Broccoli - 100 grams, cut into florets
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Snap peas - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Spring onions - 2, sliced
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the gluten-free egg noodles according to package instructions, then drain and set aside.
2. In a large non-stick skillet, heat olive oil over medium heat and add the cubed tofu. Cook until golden brown on all sides, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
4. Add the broccoli florets, julienned carrot, sliced red bell pepper, and snap peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
5. Return the cooked tofu to the skillet and add the cooked egg noodles, gluten-free soy sauce, and sesame oil. Toss everything together until well combined and heated through, about 2-3 minutes.
6. Season with salt and black pepper to taste. Serve the noodle bowl topped with sliced spring onions and a sprinkle of sesame seeds.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Provides a good source of plant-based protein from tofu.
• Rich in vitamins and minerals from a variety of vegetables.

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