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Hoisin Tofu Noodle Bowl – vegetarian recipe
Stav Kogan

Hoisin Tofu Noodle Bowl

A lightning-fast and deeply satisfying Hoisin Tofu Noodle Bowl with broiled tofu, udon noodles, and a rich, umami-packed broth. A cozy, one-pot wonder that comes together in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 337 serving
Calories: 337
Ingredients Method Nutrition

Ingredients
  

  • Nonstick cooking spray
  • 1 16-ounce / 450 g (15.9 oz) package extra-firm or firm tofu, drained
  • 2/3 cup (160 ml) hoisin sauce
  • 4 14-ounce cans / 1.65 L vegetable broth
  • 1 tablespoon (15 g / 0.53 oz) bottled minced roasted garlic
  • 12 ounces (340 g / 12 oz) dried udon or linguine, broken if needed
  • 2 6-ounce packages / 340 g (12 oz) total fresh baby spinach
  • For an even firmer texture, press the tofu for at least 15 minutes before slicing to remove excess water. This helps it develop a better crust under the broiler.
  • Elevate your bowls with a final garnish. Sliced green onions, toasted sesame seeds, a drizzle of sesame oil, or a dash of sriracha add a fantastic finishing touch.
  • Feel free to add other quick-cooking vegetables like sliced mushrooms or bok choy. Add them to the broth along with the spinach during the last few minutes of cooking.

Method
 

  1. Prep and Broil the Tofu: Preheat your broiler. Lightly coat the unheated rack of a broiler pan with cooking spray.
  2. Cut the tofu block crosswise into 6 slices and pat them very dry with paper towels.
  3. Arrange the slices in a single layer on the prepared rack and brush the tops with 3 tablespoons (45 ml / 1.5 fl oz) of the hoisin sauce. Broil 4 to 6 inches from the heat for 8 to 10 minutes, or until the hoisin is bubbly and caramelized.
  4. Build the Broth and Cook Noodles: Meanwhile, in a 4- to 6-quart Dutch oven or large pot, combine the vegetable broth, minced roasted garlic, and the remaining hoisin sauce.
  5. Bring the mixture to a rolling boil.
  6. Add the dried noodles and cook according to package directions.
  7. Wilt Spinach and Serve: During the last 2 minutes of the noodle cooking time, stir in the fresh baby spinach until it wilts. To serve, divide the noodle mixture among large, deep soup bowls.
  8. Cut the broiled tofu into cubes or strips and place it on top of the noodles.

Nutrition

Calories: 337kcalCarbohydrates: 56gProtein: 15gFat: 6g

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