Tofu Broth Bowl

A wholesome and savory bowl of roasted tofu, udon noodles, and fresh vegetables simmered in a fragrant soy-ginger broth—comforting, hearty, and full of flavor.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

1 (14-ounce) block extra-firm tofu

1 tablespoon plus 3 tablespoons less-sodium soy sauce, divided

2 teaspoons vegetable oil

2 teaspoons sesame oil

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

8 ounces udon noodles

6 cups low-sodium vegetable broth

1 tablespoon grated fresh ginger

2 medium carrots, cut into matchstick pieces

4 baby bella mushrooms, sliced

6 ounces broccolini

1½ cups sliced bok choy

1 cup thinly sliced red cabbage

2 green onions, sliced

Miso paste, optional

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Directions

Preheat oven to 400°F. Pat tofu dry with paper towels, pressing gently. Cut block into ½-inch cubes. In a small bowl, stir together 1 tablespoon soy sauce, vegetable oil, sesame oil, garlic powder and cayenne pepper. Add tofu cubes, tossing to coat well.
Arrange cubes in a single layer on a 15×10-inch baking sheet. Bake for 20 minutes, stirring halfway through. Cook udon noodles according to package directions; drain and rinse with cold water.
In a medium stockpot or Dutch oven, heat broth, remaining soy sauce and ginger over medium heat. Bring broth mixture to a gentle boil. Add carrots and mushrooms; cook for 30 seconds. Add broccolini, bok choy and red cabbage; cook for 30 seconds more. Remove vegetables with a slotted spoon.
To assemble, divide noodles, tofu, cooked vegetables and green onions among bowls. Ladle a generous 1 cup broth into each bowl. If desired, serve with miso paste.

Tofu Broth Bowl

Recipe Information

Ingredients

Directions

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Tofu Broth Bowl

Recipe Information

Ingredients

Directions

More Recipes

Related Categories