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Drunken Noodles

with Tofu and Chinese Broccoli

dinner

Dinner Pasta Tofu Hearty Vegetables High-Protein Gluten-Free Seasonal Menu Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
698
FAT
20g
CARBOHYDRATES
110g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 package extra firm tofu
  2. 6 oz rice noodles
  3. 2 tbsp low-sodium soy sauce
  4. 1 tbsp brown sugar
  5. 2 limes
  6. 1 tbsp sambal oelek
  7. Fresh ginger
  8. 4 oz Chinese broccoli
  9. Fresh Thai basil
  10. 1 scallion
  11. 2 tbsp vegetable oil*
  12. Salt*
  13. *Not included

TOOLS

  • Large nonstick skillet
  • Colander

INSTRUCTIONS

1
Press the tofu

Fill a large pot with water, salt it, and bring it to a boil to cook the noodles later. Drain the tofu and pat dry with a paper towel. Halve the tofu lengthwise and cut it into 1-inch cubes.

2
Cook the noodles

Add the rice noodles to the boiling water and turn the heat off. Let the noodles soak until they’re pliable but not fully tender, about 3 to 5 minutes. Drain and rinse the noodles in a colander under cool water to stop the cooking process. Set aside.

3
Make the sauce

In a small bowl, whisk together the soy sauce, brown sugar, 1 tbsp water, the juice of 1 1/2 of the limes (reserve the other half for garnish), and half of the sambal sauce. Peel and mince the ginger. Rinse and cut the Chinese broccoli into 1-inch pieces.

4
Cook the tofu

Place a large nonstick skillet over medium-high heat and add 1 tbsp oil. Once the oil is hot, add the tofu to the pan and season with salt and pepper. Cook, stirring occasionally, until it begins to brown, about 5 to 6 minutes. Transfer tofu to a plate.

5
Add the greens

Return the skillet to the heat and add 1 tsp oil. Add the ginger and Chinese broccoli, and a pinch of salt and pepper. Cook until the broccoli is bright green and tender, about 2 minutes. Add the rice noodles and the soy mixture to the skillet. Toss to coat noodles evenly, and cook until sauce has thickened, about 1 to 2 minutes.

6
Plate

Roughly chop the Thai basil. Trim and thinly slice the scallion. Add the tofu and basil to the noodles and cook until the tofu is heated through, about 1 minute. Sprinkle with scallion and serve with the remaining half lime cut into wedges.