One-Pot Sesame Ginger Noodles with Tofu and Broccoli
A quick one-pot meal combining silky noodles, crisp broccoli, and pan-fried tofu tossed in a fragrant sesame-ginger sauce. This asian-inspired one pot (vegetarian) ready in about 25 minutes pairs sesame oil, grated fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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
- 14 oz block, pressed and cut into 1-inch cubes firm tofu
- 2 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 3 minced garlic cloves
- 1/4 cup low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1/4 tsp red pepper flakes
- 3 cups vegetable broth
- 8 oz spaghetti noodles
- 2 cups broccoli florets
- 2 thinly sliced scallions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add the remaining 1 tbsp sesame oil, then 1 tbsp grated fresh ginger and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
- Step 3: Stir in 1/4 cup low sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1/4 tsp red pepper flakes. Cook for 1 minute to combine flavors.
- Step 4: Add 3 cups vegetable broth and 8 oz spaghetti noodles to the skillet. Bring to a boil, then reduce to medium heat and simmer uncovered for 7 minutes.
- Step 5: Add 2 cups broccoli florets and cook for an additional 3 minutes until broccoli is tender and noodles are al dente.
- Step 6: Return the cooked tofu to the skillet and toss gently to combine everything and heat through.
- Step 7: Remove from heat and garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does One-Pot Sesame Ginger Noodles with Tofu and Broccoli take to make?
Total time is about 25 minutes (10 min prep + 15 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 One-Pot Sesame Ginger Noodles with Tofu and Broccoli?
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 sesame oil from drying out.
Can I substitute ingredients in One-Pot Sesame Ginger Noodles with Tofu and Broccoli?
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 One-Pot Sesame Ginger Noodles with Tofu and Broccoli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 One-Pot Sesame Ginger Noodles with Tofu and Broccoli vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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