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Ginger Noodles With Tofu

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“A Filling and delicious Asian-inspired Vegan Recipe from Every Day with Rachael Ray Magazine”

Ingredients Nutrition

  • 1 (14 ounce) package tofu, extra-firm, cut into 3/4 inch cubes
  • salt and pepper
  • 14 cup soy sauce
  • 3 tablespoons ginger, finely grated
  • 1 tablespoon sesame oil
  • 34 lb fettuccine pasta
  • 1 12 tablespoons vegetable oil
  • 8 ounces mushrooms, sliced
  • 12 ounces broccoli, cut into tiny florets and julienned stalks


  1. Season the tofu with salt and pepper.
  2. In a small bowl, combine the soy sauce, 1 tablespoon ginger and the sesame oil.
  3. In a large pot, bring 4 quarts salted water and the remaining ginger to a boil. Add the pasta and cook until al dente. Drain, reserving 2 cups of cooking water. Return the pasta to the pot.
  4. Meanwhile blanche the broccoli.
  5. In a large nonstick skillet, heat the vegetable oil over medium-high heat. dd the tofu in a single layer and cook, undisturbed, until browned on one side, about 5 minutes. Repeat turning until all sides are browned. Transfer cooked tofu to a plate.
  6. Add the mushrooms to the skillet and cook, stirring occasionally, until browned about 5 minutes.
  7. Add the broccoli, mushrooms, ginger-soy mixture and reserved pasta water to the pasta and toss to coat. Divide the pasta and broth among 4 bowls. Top with tofu.

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