This 30-Minute Tofu Cabbage Noodle Bowl Is Your New Weeknight Hero

Spring brings a craving for fresh, light meals that still feel satisfying. It is 6pm and you need dinner on the table fast. This tofu cabbage noodle bowl delivers exactly what you need right now.

It combines crispy tofu with tender cabbage and savory wheat noodles. You get a restaurant-quality meal without any heavy takeout feeling. This dish is the perfect healthy reset for your busy week.

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Tofu Cabbage Noodle Bowl

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method

Ingredients

  

• 14 oz firm tofu, pressed and cubed
• 8 oz dried wheat noodles
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 3 cloves garlic , minced
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tbsp vegetable oil
• 2 green onions , sliced
• 1 tsp red pepper flakes

Method

 

1. Cook noodles according to package directions, drain, and set aside.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, and ginger to create the sauce.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add tofu cubes to the skillet and fry until golden brown on all sides, approximately 8 minutes, then remove and set aside.
5. Add garlic and red pepper flakes to the same skillet and sauté for 30 seconds.
6. Add shredded cabbage and carrots to the skillet and stir-fry for 3 to 5 minutes until cabbage is wilted but remains crisp.
7. Return the tofu to the skillet and add the cooked noodles and the prepared sauce.
8. Toss all ingredients together for 2 minutes until thoroughly heated and coated in sauce.
9. Garnish with sliced green onions and serve immediately.