Scrambled Tofu Noodles – A Flavorful & Protein-Packed Asian Delight
If you’re looking for a healthy, high-protein vegetarian dinner that’s both nutritious and delicious, then look no further than Scrambled Tofu Noodles. This dish, which creatively combines the crunch of stir-fried vegetables with the richness of scrambled tofu, offers a unique twist to your regular noodle meals. The savory combination of Hakka noodles, tofu, and mixed vegetables, all tossed in a flavorful sauce, is bound to please even the pickiest eaters. The addition of yellow mustard is a simple yet effective flavor enhancer, giving the tofu a delightful depth that pairs perfectly with the noodles.
What makes this dish especially appealing is that it’s vegan and high-protein, thanks to the powerhouse ingredient—tofu, a bean curd that’s rich in protein and essential nutrients. Tofu is not only great for vegetarians but also an excellent way to introduce plant-based protein into the diets of children or adults who are looking to increase their protein intake. So, whether you’re preparing this dish for a family dinner or packing it into lunchboxes, it is a winning choice.
Let’s dive into the recipe that’s easy to make, full of flavors, and super satisfying.
Scrambled Tofu Noodles Recipe
Cuisine: Asian
Course: Dinner
Diet: High-Protein Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Hakka Noodles | 1/2 pack (about 100 grams) |
| Tofu (Masala) | 100 grams |
| Mixed Vegetables (Carrot, Green Beans, Scallions) | 1 cup (finely chopped) |
| Onion | 1 (finely chopped) |
| Green Chilli | 1 (sliced) |
| Ginger | 1/4 teaspoon (finely chopped) |
| Chilli Vinegar | 1/4 teaspoon |
| Dijon Mustard | 2 teaspoons |
| Black Pepper Powder | 1/4 teaspoon |
| Sesame (Gingelly) Oil | 3 teaspoons |
| Salt | To taste |
| Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) | For serving |
Nutritional Information (Per Serving)
Serves: 2
Calories: 350 kcal
Protein: 18g
Fat: 14g
Carbs: 40g
Fiber: 5g
Sodium: 300mg
Instructions
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Prep the Ingredients:
- Start by finely chopping the ginger, green chili, and onion. Chop the mixed vegetables such as carrot, green beans, and scallions into bite-sized pieces.
- In a separate bowl, crumble the tofu with your hands or a fork. Add Dijon mustard to the tofu and mix well. This will give the tofu a nice, rich flavor.
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Stir-Fry the Vegetables:
- Heat sesame oil in a heavy-bottomed pan or wok over medium heat. Once the oil is hot, add the onion, ginger, and green chili. Sauté for 1-2 minutes until the onion becomes translucent.
- Add the mixed vegetables (carrot, green beans, and scallions) to the pan, and stir-fry for about 3 minutes. You want the vegetables to retain a slight crunch.
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Cook the Tofu:
- Once the vegetables are sautéed, add the crumbled tofu mixture into the pan. Stir well to combine the tofu with the vegetables. Add chili vinegar and salt to taste, and stir-fry for another 2-3 minutes until the tofu is well-cooked and slightly golden.
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Prepare the Noodles:
- Meanwhile, bring a pot of water to a boil, and cook the Hakka noodles according to the package instructions. Drain and toss them with a pinch of salt and black pepper.
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Combine the Noodles and Tofu:
- Add the cooked noodles into the pan with the tofu and vegetables. Toss everything together for another 2 minutes to let the flavors meld.
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Check Seasoning:
- Taste the mixture and adjust seasoning if needed by adding more salt or pepper. You can also drizzle a little more chili vinegar if you like an extra tang.
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Serve:
- Plate the noodles and tofu, and garnish with a few more cubes of tofu for extra texture. Serve with a drizzle of sweet and spicy red chili sauce or tomato chili sauce for a flavor boost.
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Optional Side:
- Serve your Scrambled Tofu Noodles alongside a stuffed Asian-style omelette for a complete and satisfying meal. It’s the perfect dish for a healthy family brunch or a weekend dinner.
Tips for Best Results:
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Tofu Texture: For a firmer texture, you can press the tofu before crumbling it to remove excess moisture. This helps the tofu absorb more of the flavors and gives it a slightly firmer consistency when cooked.
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Noodle Variations: If you’re not a fan of Hakka noodles, you can substitute them with other types of Asian noodles like rice noodles or udon noodles. Just make sure to adjust the cooking times according to the type of noodle you choose.
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Veggies Variety: Feel free to add any other vegetables you have on hand, such as bell peppers, broccoli, or peas, to make the dish even more colorful and nutritious.
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For Extra Flavor: You can also sprinkle a little sesame seeds or fresh cilantro on top just before serving to add a fresh, nutty crunch.
Why You’ll Love This Dish:
This Scrambled Tofu Noodles recipe is a perfect balance of flavors and textures. The rich, scrambled tofu creates a savory base that coats the noodles, while the stir-fried vegetables add freshness and crunch. The Dijon mustard and chili vinegar combine beautifully, creating a mild tanginess that’s neither overpowering nor bland. It’s a satisfying, filling dish that’s quick to prepare and versatile enough to be served with a variety of side dishes.
Whether you’re seeking a vegan meal that’s high in protein, a wholesome dinner, or a lunchbox option that’s nutritious and appealing to kids, this recipe is your go-to solution. Scrambled Tofu Noodles brings together the best of Asian cooking with a modern, healthy twist!
Enjoy your delicious, guilt-free meal, and feel good knowing that you’re nourishing your body with the goodness of tofu and vegetables.
