Ginger-Scallion Tofu Noodle Bowl with Crispy Edamame
A vibrant, protein-packed bowl featuring rice noodles, pan-seared tofu, and a fragrant ginger-scallion sauce, ready in 25 minutes. This asian-inspired quick meals (high protein, vegetarian) ready in about 25 minutes pairs rice noodles, firm tofu, edamame for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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 rice noodles
- 14 oz firm tofu
- 1 cup edamame
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp, grated fresh ginger
- 3, thinly sliced scallions
- 1 tsp sesame oil
- 2 tbsp neutral oil
- 1 tsp sriracha
- 1 tbsp sesame seeds
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz rice noodles and cook for 6-7 minutes until tender but firm; drain and rinse under cold water to prevent sticking.
- Step 2: Press excess water from 14 oz firm tofu, then cut into 1/2-inch cubes. Heat 2 tbsp neutral oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden and crispy.
- Step 3: While tofu cooks, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 3 sliced scallions, 1 tsp sesame oil, and 1 tsp sriracha in a small bowl until combined.
- Step 4: Add drained noodles to the skillet with tofu, pour in the sauce, and toss for 1 minute until coated and heated through. Top with 1 cup edamame and 1 tbsp sesame seeds, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Scallion Tofu Noodle Bowl with Crispy Edamame take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Scallion Tofu Noodle Bowl with Crispy Edamame?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Ginger-Scallion Tofu Noodle Bowl with Crispy Edamame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Scallion Tofu Noodle Bowl with Crispy Edamame for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Scallion Tofu Noodle Bowl with Crispy Edamame high protein?
Yes — this recipe is tagged high protein, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
