One-dish Asian noodles



15 min


25 min


4 Servings

One-dish Asian noodles

Roberto Caruso

Tofu and broccoli sit on a sweet-soy bed of light vermicelli or glass noodles in this easy and healthy one-dish Asian noodles with tofu recipe.


  • 200-g pkg vermicelli or glass noodles
  • 1 bunch green onions , sliced diagonally
  • 2 tbsp vegetable oil
  • 350-g pkg extra-firm tofu , sliced into strips
  • 3 garlic cloves , minced
  • 340-g pkg broccoli slaw
  • 1 cup vegetable broth
  • 1/4 cup soy sauce
  • 3 tbsp dark sesame oil
  • 1 tbsp honey


  • Cover noodles with warm water in a medium bowl. Let stand for 10 min.
  • Separate white from green sliced onions. Heat a large non-stick frying pan over medium-high. Add 1 tbsp vegetable oil, then tofu. Cook, stirring often, until tofu is golden, about 5 min. Transfer to a plate.
  • Return pan to heat. Add remaining vegetable oil, then white sliced onions, garlic, broccoli mix, broth, soy, sesame oil and honey. Bring to a boil, then add drained noodles. Reduce heat to medium. Cook, stirring often, until broccoli starts to wilt, about 3 min. Return tofu to pan along with green sliced onions. Stir until combined. Serve immediately.

Nutrition (per serving)

  • Calories
  • 501,
  • Protein
  • 16 g,
  • Carbohydrates
  • 59 g,
  • Fat
  • 23 g,
  • Fibre
  • 3 g,
  • Sodium
  • 1088 mg.
Wine Pairings

Asian noodles with tofu
Pair it with: A Tuscan with a twist.
The vermentino grape produces some fascinating wines with a mouth feel and weight rarely found in unoaked Italian whites. This pear-scented example is a surprising match with this Asian-inspired dish.
Our pick: Tommasi Poggio al Tufo Vermentino, Italy, $13.

Substitution Tip:

A bundle of sweet potato noodles (about 223 g), found at Asian grocery stores, will work just as well.