Tofu and Vegetable Noodles

This might be the easiest noodle bowl you can put together if you are in a time crunch or just looking for something simply scrumptious. A plant based dish that can be rustled up in 15-minutes sharp.

Tofu Noodle Bowl


Serves 1-2

  • 1 pack extra firm tofu
  • wheat noodles (16oz)
  • 1 carrot (ribbons)
  • 2 cups of bean sprouts
  • 2 tbsp green onions (chopped)
  • 1 cup mushrooms (sliced)
  • garlic clove (chopped)
  • oyster sauce (2 tbsp)
  • sesame oil (2 tbsp)


  1. Drain tofu, wrap a piece of kitchen paper on top and put a plate on top to get rid of excess water. Ideally 1/2 hour before use.
  2. Cut tofu into sticks
  3. Coat with a dash of vegetable oil and air-fry for approx 14 minutes at 400F (or until golden)
  4. Bring a pot of hot water to a roaring boil and add noodles.
  5. Cook noodles until tender (approx 3 minutes) , drain and set aside.
  6. Coat a non-stick pan with vegetable oil and add garlic.
  7. Then add mushrooms, carrots and bean sprouts.
  8. Combine the cooked noodles back into the pan and stir in oyster sauce.
  9. Turn off the heat and drizzle with sesame oil.
  10. Assemble noodles on a plate, add the fried tofu and dress with green onions.

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