Honey Garlic Tofu Noodle Bowls

$- 1 block (14 oz) firm tofu, pressed and cubed - 3 tablespoons honey - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 garlic cloves, minced - 1 cup bell peppers (sliced, mixed colors) - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, chopped - 1 tablespoon sesame oil - 1 tablespoon cornstarch - 8 oz rice noodles - Sesame seeds for garnish - Salt and pepper to taste Honey Garlic Tofu Noodle Bowls are a delight! I love the mix of flavors. You start with firm tofu. It gives the dish a nice base. Firm tofu holds its shape well. You can cube it easily, which is great for cooking. Next, honey adds sweetness. It balances the salt from soy sauce. You can use tamari if you want a gluten-free meal. Minced garlic brings a bold flavor. It pairs perfectly with the honey and soy sauce. Now let's talk veggies. I love colorful bell peppers. They add crunch and taste. Broccoli is also a must. It adds fiber and nutrients. The julienned carrot adds a bit of sweetness and color. Lastly, green onions give a fresh finish. Don't forget the extra ingredients! Sesame oil adds richness. Cornstarch gives the tofu a crispy texture. Rice noodles are great as they soak up the sauce. For garnish, sprinkle sesame seeds on top. You can also season with salt and pepper to taste. All these ingredients come together to make a tasty meal. You will find this dish both fun and easy to make! To begin, we need to press the tofu. This step helps remove extra moisture. Place the tofu block on a plate and cover it with another plate. Add some weight on top, like a can. Let it press for at least 15 minutes. After pressing, cut the tofu into 1-inch cubes. This size allows for easy cooking and great flavor absorption. Next, we make the marinade. In a bowl, mix together 3 tablespoons of honey, 3 tablespoons of soy sauce, 2 minced garlic cloves, and 1 tablespoon of sesame oil. Once mixed, add the cubed tofu to the bowl. Toss it gently to coat all pieces. Let the tofu marinate for at least 20 minutes. This step adds rich flavor to the tofu. While the tofu marinates, cook the rice noodles. Follow the package instructions. Typically, this takes about 5-7 minutes. When they are tender, drain the noodles in a colander. Rinse them with cold water to stop the cooking. Set the noodles aside until you are ready to combine everything. Now, it’s time to cook the tofu. Heat a non-stick skillet over medium heat. Add the marinated tofu to the skillet, saving the marinade for later. Sprinkle 1 tablespoon of cornstarch over the top. Cook the tofu for about 8-10 minutes. Turn the pieces occasionally until they are golden brown and slightly crispy. Once the tofu is cooked, we add the veggies. Toss in 1 cup of sliced bell peppers, 1 cup of broccoli florets, and 1 julienned carrot. Stir-fry these for 5-7 minutes. You want the vegetables to be tender but still crisp. This keeps the dish vibrant and fresh. Lastly, we combine everything. Pour the reserved marinade over the tofu and vegetables. Cook for another 2-3 minutes. This allows the sauce to thicken and coat everything well. Season the mix with salt and pepper to taste. In a large bowl, combine the cooked rice noodles with the tofu and vegetable mix. Toss gently to ensure everything is well combined. Tofu comes in different types, but firm or extra-firm works best for this dish. Firm tofu holds its shape better, while extra-firm is denser. I prefer firm tofu for a nice balance. To prepare it, press the tofu for at least 15 minutes. This step removes excess moisture. You can use a tofu press or wrap it in a clean towel. Put something heavy on top to help squeeze out the water. You can boost the taste with herbs and spices. I suggest trying ginger, chili flakes, or even scallions. These add great depth to the dish. If you want it sweeter, add more honey. For saltiness, adjust the soy sauce. Taste as you go, so you get the balance just right. Using the right tools makes cooking easier. I recommend a non-stick skillet. It helps prevent sticking and makes cleanup simple. A good spatula is also key for flipping the tofu gently. If you have a large pot for the noodles, that works well too. The right equipment makes this meal fun to prepare! {{image_2}} If you want a gluten-free dish, switch soy sauce for tamari. Tamari has a similar taste but is made without wheat. This makes it safe for those with gluten allergies. You still keep the sweet and savory flavor in this meal. Feel free to mix in other veggies too. Zucchini, snap peas, or mushrooms work well. You can also use seasonal vegetables for fresh flavor. Think about adding asparagus in spring or squash in fall. These swaps keep your meal exciting and colorful. Not a fan of tofu? You can try chicken, shrimp, or tempeh instead. Just adjust your cooking time. For chicken, cut it into small pieces. Cook until it’s no longer pink. If you choose shrimp, they only need a few minutes to cook. They turn pink when done. This way, you still enjoy a tasty meal! To keep your Honey Garlic Tofu Noodle Bowls fresh, store them in the fridge. Use airtight containers for this. This helps keep the flavors intact. Make sure to let the dish cool first. I recommend using glass containers. They do not retain odors and are safe for heating. When reheating, the goal is to keep the texture nice. The stove is best for this. Heat a non-stick pan over medium heat. Add a splash of water or oil to keep it moist. Stir the mix gently until heated through. You can also use the microwave. Just cover the bowl to keep moisture in. Heat in short bursts, stirring in between. To freeze, pack the noodles and tofu in freezer-safe bags. Make sure to remove as much air as you can. This helps avoid freezer burn. When ready to eat, thaw the bowl in the fridge overnight. Reheat on the stove for best results. This method keeps the flavor and texture close to fresh. Yes, you can easily make this dish vegan. Instead of honey, use maple syrup or agave nectar. Both options work well and keep the sweet flavor. This swap does not change the taste much. Just make sure to check the labels for any hidden animal products. This recipe takes about 45 minutes in total. You spend around 20 minutes prepping the ingredients. The cooking part takes about 25 minutes. This makes it a quick and tasty meal option. Absolutely! You can swap rice noodles for other types. Try using soba noodles or udon noodles for a fun twist. You can even use zucchini noodles for a low-carb option. Just cook them according to package instructions. Serve Honey Garlic Tofu Noodle Bowls with a side salad or steamed veggies. A light cucumber salad pairs well, too. You can also add a sprinkle of crushed peanuts for extra crunch. This meal goes great with flavors like lime or chili for a kick. You now have a tasty recipe for Honey Garlic Tofu Noodle Bowls. We explored the key ingredients, cooking steps, and helpful tips to elevate your dish. You learned how to choose the right tofu, enhance flavors, and customize with different veggies. This dish is easy to store and reheat, making it perfect for meal prep. Experiment with variations and enjoy flavorful meals any day. Keep these techniques handy, and you will impress everyone with your cooking skills!$

Honey Garlic Tofu Noodle Bowls

Discover a delicious and healthy meal with these Honey Garlic Tofu Noodle Bowls! This easy recipe features marinated tofu, vibrant veggies, and rice noodles tossed in a flavorful sauce. Perfect for a quick weeknight dinner or meal prep, this dish is both satisfying and nourishing. Click through to explore the full recipe and elevate your dinner game with this tasty and vibrant bowl! Enjoy every bite!

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Ingredients

1 block (14 oz) firm tofu, pressed and cubed

3 tablespoons honey

3 tablespoons soy sauce (or tamari for gluten-free)

2 garlic cloves, minced

1 tablespoon sesame oil

1 tablespoon cornstarch

8 oz rice noodles

1 cup bell peppers (sliced, mixed colors)

1 cup broccoli florets

1 carrot, julienned

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Instructions

Prepare the Tofu: Begin by pressing the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.

Marinate Tofu: In a bowl, whisk together honey, soy sauce, minced garlic, and sesame oil. Add the cubed tofu and toss to coat. Let it marinate for at least 20 minutes.

Cook Noodles: Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.

Cook Tofu: In a non-stick skillet over medium heat, add the marinated tofu (reserve the marinade). Sprinkle cornstarch over the tofu and cook until golden brown and slightly crispy, about 8-10 minutes, turning occasionally.

Add Vegetables: Once the tofu is cooked, add the sliced bell peppers, broccoli, and carrot to the skillet. Stir-fry for another 5-7 minutes until the veggies are tender-crisp.

Add Sauce: Pour the reserved marinade over the tofu and vegetables in the skillet. Cook for another 2-3 minutes until everything is well coated and sauce slightly thickens. Season with salt and pepper to taste.

Combine: In a large bowl, combine the cooked rice noodles and the tofu-vegetable mixture, tossing gently to combine.

Serve: Divide the noodle bowls into serving dishes, garnishing with chopped green onions and sesame seeds.

Prep Time: 20 mins | Total Time: 45 mins | Servings: 4