One Pan Asian Tofu Noodles
This one pan Asian tofu noodles recipe is a quick, flavorful, and nourishing plant-based meal with healthy, wholesome, and plant-based ingredients. Plant-powered tofu, nutritious broccoli, and noodles tossed in a homemade vegan noodle sauce and baked to perfection. Perfect for meal prep and quick to make on busy weeknights, this baked tofu noodles recipe offers plenty of room for customization with your favourite veggies and desired spice level.
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Why You’ll Love This Tofu Noodles Recipe
High Protein and Healthier – Unlike traditional instant noodles, which have high sodium content and low nutritional value, this tofu noodles recipe offers a high-protein and healthier alternative. The extra-firm tofu provides a solid source of plant-based protein. While broccoli adds essential vitamins, minerals, and fibre without added fat, making this meal 100 times better than takeout, both in flavour and nutrition.
Vegan, Dairy-Free, & Potentially Gluten-Free – This one-pan tofu noodles recipe naturally fits into a vegan and dairy-free lifestyle. Plus, with a simple swap—tamari in place of soy sauce and gluten-free noodles—you can enjoy this dish completely gluten-free without sacrificing taste or texture.
Makes Great Leftovers for the Next Day’s Lunch – These easy tofu noodles store well in the refrigerator, making them an ideal choice for meal prep. The flavours deepen overnight, and the sauce clings even better to the noodles after sitting. Reheat with a splash of coconut milk or broth, and you’ve got a delicious, next-day lunch that tastes just as good—if not better—than the night before.
So Quick and Easy – These tofu noodles are super simple to make and only require 15 minutes or prep time. Simply add everything into your baking dish and pop it into the oven! It’s the perfect weeknight dinner, with quick and easy cleanup.
How to Make One Pan Asian Tofu Noodles
- Preheat The Oven
Preheat your oven to 400° F so it’s ready for baking by the time you finish assembling your baking dish.
- Prepare the Sauce
In your baking dish, whisk together coconut milk, yellow curry paste, soy sauce, sesame oil, maple syrup, ginger, garlic cloves, and vegetable stock until well combined to make the noodle sauce.
- Add All the Ingredients
Add in noodles, carrot, and broccoli. Use a spoon to toss everything together gently, and ensure the noodles are submerged in the liquid. Place the tofu on top so it gets browned in the oven.
- Bake
Place the baking dish in the preheated oven and bake at 400°F for 40 minutes or until the noodles are cooked through. Gently toss the noodles halfway to ensure they are submerged.
- Serve
Remove the dish from the oven, mix using tongs to combine all the flavours, serve, and add your toppings: green onions, sesame seeds, lime juice, and red chilli.
Recipe Tips for Tofu Noodles
Make It Soy-Free: To make soy-free tofu noodles, replace soy sauce with coconut aminos and substitute tofu with chickpeas, or soy free tofu such as fava bean tofu.
Make It Gluten-Free: Use rice noodles or certified gluten-free noodles, and swap soy sauce for gluten-free tamari or coconut aminos. Also, verify if your curry paste and vegetable stock are free of hidden gluten.
Veggie Swaps: Out of broccoli? Use snap peas, bell peppers, zucchini, or baby spinach. Root vegetables like sweet potatoes (may require cooking before baking).
Adjust the Heat: Yellow curry paste is generally mild. For more heat, add a spoonful of red curry paste or sriracha.
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One Pan Asian Tofu Noodles
Ingredients
For the Sauce
- 200 ml coconut milk
- 4 tbsp yellow curry paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp maple syrup
- 1 inch cube of minced ginger
- 2 garlic
- 3 cups vegetable stock
Noodles & Add-Ins
- 280 g noodles
- 350 g extra firm tofu cubed
- 1 carrot sliced
- 2 cups chopped broccoli
For Serving
- Green onions
- Sesame seeds
- Juice of ½ a lime
- Red chili
Instructions
- Preheat your oven to 400° F so it’s ready for baking by the time everything is assembled.
- In your baking dish whisk together coconut milk, yellow curry paste, soy sauce, sesame oil, maple syrup, ginger, garlic cloves, and vegetable stock until well combined to make the noodle sauce.
- Add in your noodles, carrot, and broccoli. Use a spoon to toss everything together gently, and ensure the noodles are submerged in the liquid. Place the tofu on top so it gets browned in the oven.
- Place the baking dish in the preheated oven and bake at 400°F for 40 minutes or until the noodles are cooked through, giving them a toss halfway through to ensure the noodles are submerged.
- Remove the dish from the oven, mix using tongs to combine all the flavours, serve, and add your toppings: green onions, sesame seeds, lime juice, and red chilli.