Roasted Tofu Broccoli Noodles

This Roasted Tofu Broccoli Noodles recipe is healthy, delicious, and quick to make. There is a lot of flavors to be discovered in roasted broccoli than steamed or fried ones.

Making simple and delicious recipes like this is honestly the joy of cooking. And this noodle stir fry with roasted broccoli and tofu is no different. I love Asian flavors, and I don’t miss a chance to make something like this whenever I can.

This recipes combines sweet flavors from honey and salty flavors from soy sauce then balanced out with heat from the pepper flakes and siracha. All of these flavors come together to create wonderful flavors in each bite. So if you want to see how this dish was created, keep reading as we go into the ingredients used and cooking method.

Ingredients You Will Need

• Egg Noodles – Nutritionally, egg noodles offer more than regular pasta, including higher protein amounts. Egg noodles are thick and that makes them keep well for longer. However, you can substitute them from rice noodles or soba in this recipe.
• Extra Firm Tofu – There are different types of tofu; some are soft, medium-firm, or extra firm. Because tofu is made of soybean curds they fall apart easily. That is why using an extra firm one is important so that it retains its shape while roasting.
• Broccoli Florets – use fresh broccoli for this recipe. I haven’t tried this recipe with frozen broccoli yet so I can not guarantee you’ll end up with the same crunchy texture.
• Honey – just a few tablespoons of regular honey is all you need for this recipe.
• Onion – white onion or yellow onions are okay to use in this recipe. They are mild tasting but with a good crunch when fried just right.
• Carrots – I added some carrots for extra nutrition but you can use any choice of vegetables you prefer. Bell peppers will be a great addition.
• Green Onions – these onions have a very nice flavor that is great on anything fried. It fragrances oil and is great as a garnish.
• Garlic Cloves – added as a flavor enhancer
• Siracha and Red Pepper Flakes – for some heat
• Canola Oil – canola oil is great for frying vegetables. It will help retain crunchiness.
• Olive Oil – drizzle some of these to roast the broccoli
• Soy Sauce – taste and flavor enhancer
• Ginger Powder – you can substitute this for freshly grated ginger.
• Salt – to taste

How To Make This Recipe

• The oven needs to be preheated to 400°F at least 15 minutes in advance. Line a baking tray with foil paper and set it aside.
• Put all the water out of your tofu and cut it into bite-sized pieces. Cut the tofu block in half, so there are two squares, and cut them diagonally both ways, so there are four triangles.
• In a mixing bowl, add the tofu, honey, ginger powder, and 1 tablespoon soy sauce. Stir to combine, and set aside.
• Sprinkle a little olive oil with the broccoli florets, then mix well. Arrange them on the baking sheet on one side, and the tofu on the other side.
• Roast the broccoli in the oven for 5 minutes or till charred, then flip the tofu over and let it rost for an additional 5 minutes.
• While that is going, cook noodles according to package instructions, drain them in a sieve, then set them aside.
• In a skillet, add canola oil and fry the onions, green onions, garlic, and carrots over medium-high heat for 1 minute. Add red pepper flakes then add the remaining 2 tablespoons of soy sauce and sriracha. Stir and mix properly then add noodles. Mix everything together.
• Serve the noodles with roasted broccoli and tofu on the side.

Extra Recipe Tips

1. Other types of noodles like soba, rice noodles, and ramen can be used for this recipe.

2. You can also combine the roasted tofu and broccoli along with the noodles to stir everything together in the pot.

How To Store

Wait for the noodles to cool down to room temperature and store the leftovers in an air-tight container. It will keep well in the fridge for 4 – 5.

Other Vegan Noodle Recipe To Try

Vegan Miso Ramen Noodles