Ginger-Scallion Noodle Bowl with Charred Tofu

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Silky noodles tossed in a fragrant ginger-scallion oil topped with pan-seared tofu cubes for a satisfying vegetarian Asian-inspired meal. This Asian Fusion-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs dry Chinese egg noodles, firm tofu, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz dry Chinese egg noodles
• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 2 tbsp, finely minced ginger
• 4, thinly sliced scallions
• 3 tbsp soy sauce
• 4 tbsp vegetable oil
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes
• 1 tbsp, toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz dry Chinese egg noodles and cook for 4-5 minutes until just tender but firm, then drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook without moving for 4 minutes until golden on one side. Flip and cook another 4 minutes until all sides are golden and tofu is crisp.
3. Step 3: In a small bowl, combine 2 tbsp finely minced ginger, 4 thinly sliced scallions, 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp crushed red pepper flakes; mix well.
4. Step 4: In a large mixing bowl, toss cooked noodles with the ginger-scallion sauce until noodles are evenly coated.
5. Step 5: Add charred tofu cubes to the noodles and gently toss to combine.
6. Step 6: Transfer noodle bowl to serving plates and sprinkle 1 tbsp toasted sesame seeds on top for a nutty crunch.