Garlic Ginger Tofu Noodles

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4.67 from 3 votes

Garlic Ginger Tofu Noodles

Noodly goodness! Chewy meat ginger garlic tofu on a bed of noodles. Yum! Feel free to top with extra raw veggies if dessired such as matchsticked carrots, thinly sliced cucumber, snap peas, or thinly sliced bell pepper.
My Notes:
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Meal Type: dinner, Lunch
Special: Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Cold Weather)
Tool: Oven, Stove
Ingredient: Noodles, Tofu
Servings: 6
Calories: 370kcal
Ingredients
For the tofu crumbles:
  • 1 12 oz block(s) extra-firm tofu drained (no need to press it)
  • 1 tablespoon(s) soy sauce (gluten-free if preferred)
  • 2 teaspoon(s) chili powder
  • ½ teaspoon(s) garlic powder
For the sauce:
  • ½ cup(s) water
  • ¼ cup(s) soy sauce
  • 3 tablespoon(s) hoisin sauce
  • 2 tablespoon(s) rice vinegar
  • ½ tablespoon(s) cornstarch
  • ½ teaspoon(s) crushed red pepper flakes
For the noodles:
  • 16 oz spaghetti (sub another noodle or gluten-free noodle if preferred)
  • 1 tablespoon(s) light oil (such as canola or vegetable)
  • 6 clove(s) garlic minced or pressed
  • 1 inch ginger minced or grated
  • Optional for garnish on garlic ginger tofu noodles: chopped green onions and sesame seeds
Instructions
For the tofu crumbles:
  • Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
  • Crumble the block of tofu with your fingers into a large bowl. Alternatively, use a potato masher to crumble to tofu. Add the soy sauce, chili powder, and garlic powder. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu halfway through. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of textures.
For the sauce:
  • Mix all of the sauce ingredients together in a measuring cup or bowl.
For the noodles:
  • Bring a large pot of water to a boil and cook the spaghetti according to the package instructions. Drain the pasta and return the pot to the heat.
  • Add the oil to the pot and then sauté the ginger and garlic for about 1 minute until it just begins to brown and becomes fragrant. Add all of the sauce to the pan, then add the noodles and the tofu crumbles. Toss well and garnish with green onions and sesame seeds. Serve hot.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 370kcal | Carbohydrates: 64g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 893mg | Potassium: 329mg | Fiber: 3g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
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