I’m a big fan of recipes that can be on the table quickly, and these orange & ginger tofu noodles fit into that category perfectly.
They only take about 25 minutes from start to finish and are a great option for quick and easy meal prep.
The recipe is very versatile, you can customise it to suit your tastes, making it a fantastic option for everyone in the family. I’ve used winter veggies like kale, carrots and red cabbage but you can easily customise to suit the seasons.
Why These Orange & Ginger Tofu Noodles are So Easy to Make
The recipe has a few elements to it, but they are all very straightforward. Whilst the tofu and noodles are cooking, you can be cutting the veg and making the dressing. Once the tofu is ready then all the other elements are too, so it’s so easy to put together.
How can you get tofu to taste nice?
This is a question I get asked a lot and my answer is always: it’s all about the flavours you cook it with and how long you cook it for. Tofu on its own is bland, like chicken is bland. To ensure tofu tastes good, there are three things to remember. One, it’s about making sure it is well seasoned, two, don’t cook it for too long and three, coat it in a flavourful sauce. If you follow these three easy steps, you’ll end up with a tasty tofu dish.
Is tofu nutritious?
Definitely! It is a great source of plant-based protein with 13g of protein per 100g and is very low in fat, so a great healthy and nutritious choice. It’s also a complete protein.
You can get different varieties such a firm and silken. For this recipe, I’ve used firm tofu which is better for more ‘meatier’ dishes (whereas I prefer silken in smoothies or sauces). Try and ensure you buy a GMO free, organic tofu; non-organic soybeans are usually heavily sprayed with pesticides.
What ingredients do you need to make this recipe?
- Rice noodles
- Tofu
- Red cabbage
- Kale
- Carrots
- Orange
- Ginger
- Garlic
- Olive oil
- Tamari or soy sauce
- Chopped nuts
What are the nutritional benefits of the main ingredients
Rice noodles
Being naturally gluten-free, rice noodles are a great alternative to wheat-based varieties. They are made from rice flour and water and are low in fat. They also cook quickly, so a great option for speedy lunches.
Tofu
One of the most popular sources of plant protein, tofu is a complete protein, providing all nine essential amino acids. In addition to being high in protein, tofu is rich in iron, calcium, and magnesium.
Red cabbage
Great for adding colour to autumn and winter dishes, red cabbage is a good source of antioxidants and is an excellent source of vitamins C and K. It’s high in fibre too so will keep you feeling fuller for longer.
Kale
This leafy green is loaded with vitamins A, C, and K, as well as minerals like calcium and potassium. Kale is also a great source of antioxidants, and you can add it raw to this noodle bowl.
Carrots
They are rich in beta-carotene, which the body converts into vitamin A, essential for eye health and a strong immune system. Carrots are also high in fibre, potassium, and antioxidants.
Ginger
Known for its anti-inflammatory and antioxidant properties, ginger is a great addition to winter dishes. It adds a lovely warmth which pairs beautifully with the orange and garlic in the dressing.
Orange
This citrus fruit is an excellent source of vitamin C, which is crucial for immune health, skin repair, and iron absorption. The fresh orange juice in this recipe gives the dressing an amazingly fresh flavour and perfectly complements the ginger and garlic.
Storage and Shelf Life
These ginger & orange tofu noodles are ideal for meal prep. They store well in the fridge can be enjoyed over a few days. If you store it in an airtight container in the fridge, they will last for 3-4 days.
Unfortunately, they aren’t suitable for freezing.
Recipe Tips
Keep the noodles from sticking: After cooking the rice noodles, toss them with a bit of oil to prevent them from sticking together.
Customise your greens: If kale isn’t your favourite, you can swap out for spinach or Swiss chard, or other seasonal greens.
Swap the veggies: If you don’t like red cabbage or carrots, then white cabbage or red bell peppers will work. Or any of your seasonal favourites.
Pressing the Tofu: If you have time and want an even better texture you can press the tofu. This removes excess water, allowing the tofu to absorb more of the dressing and become more flavourful.
Adjust the Spice Level: If you like a bit of heat, add some chopped fresh chilli or a dash of chilli flakes to the dressing.
Try them for yourself and let me know what you think in the comments!
If you enjoyed these ginger & orange tofu noodles, here are some other fantastic meal prep options:
Sweet Potato & Black Bean Bowl
Courgette & Mushroom Brown Rice Salad
Pistachio & Lemon Herby Quinoa
Noodle Salad with Almond Butter Dressing
Orange & Ginger Tofu Noodles
Ingredients
Ingredients:
- 4 portions of rice noodles
- 1½ blocks of firm tofu (600g)
- 2 tsp olive oil
- 1 tsp garlic powder
- 4 large kale leaves
- ¼ small red cabbage
- Large carrot
- ¼ cup chopped nuts (35g)
Orange & ginger dressing:
- 2 tbsp sesame oil or olive oil
- Juice and zest of 2 oranges
- Thumb size piece of fresh ginger
- 3 tbsp tamari or soy sauce
- ½ tsp sea salt
- A few grinds of black pepper
Instructions
- Preheat the oven to 180C or 350F.
- Pat dry the tofu and cut into cubes. Toss in 2 tsp of olive oil and the garlic powder and season well with salt and pepper. Bake for about 15 minutes until lightly brown, turning halfway through.
- Whilst the tofu is cooking, soak the noodles in hot water for 4 mins to rehydrate. Drain well and add to a large serving bowl.
- Remove the stalk from the kale and finely chop. Chop the red cabbage and carrot into small bite- sized pieces. Add them to the serving bowl.
- Add all the dressing ingredients to a blender and blend for 30 seconds.
- Once the tofu is ready, add to the serving bowl with the noodles and veggies. Pour over the dressing and mix well. Top with the chopped nuts.
Notes
- This will store in the fridge for about 3-4 days and is great for lunch meal prep.
- The nutritional information is based up the recipe serving 4 – but it could stretch to 6, depending on appetites.
- I’ve used seasonal winter vegetables for this recipe. It will work equally well in the summer months with summer veggies.
0 Comments