Crispy Garlic and Vegetable Noodle Bowl

A flavourful and delicious bowl that you’ll keep coming back to!

This delicious bowl is a friends and family fav. The tofu is exquisitely flavoured and crispy. The tofu is mixed into a bowl filled with nutritious vegetables, noodles and a deeply flavourful sauce, this is your new go to bowl! 

Vegan Noodle Bowl
Enjoy all the benefits of mushrooms without eating a ton of fungi!

This post is sponsored by Rasa. If you do use my affiliate links or codes, it helps me tremendously! Thank you so much! 

Magnificent Mushrooms is bringing a serious boost of functional mushrooms with this beautiful product. It can be blended into a sauce, dressing, or soup — or just into your warm morning drink. It’s the most potent mushroom powder on the market with the highest beta glucans in each serving, which is the active ingredient that gives that boost of immune support. I could gush on and on about this company but I’ll end with telling you that Rasa is a small, woman owned business that sources all of their herbs and mushrooms sustainably, ethically and organically. They truly are a brand you’ll love and stand behind (I do!)

What’s in this bowl? 
All the ingredients for the noodle bowl
Enjoy this delicious meal with very few ingredients!
  • Broccolini – I love how this looks longer and slender when cooked than the regular broccoli. However you can substitute anything with this like bon choy. 
  • Red cabbage – I love the deep purple that cabbage offers. You can substitute green cabbage here!
  • Tofu – this is my preferred choice of protein. I love tofu! So simple to get flavourful. I use organic/
  • Garlic and shallots – this brings tremendous flavour to the dish! I crisped the garlic and softened the shallots. 
  • Zucchini – so delicious and easy to add into any dish, especially this one! 
  • Spring onions – I added some to the dish and also used some for garnish 
  • Rasa’s “Magnificent Mushrooms”  this added a little earthiness — and a LOT of nutritional benefit — to the sauce. 

How to make this noodle bowl

Tofu

I always start with the tofu and taking the time to drain the water and press it until it’s much firm. It’s important you get extra firm tofu. 

I don’t have a tofu presser, so I wrapped the tofu up with a 3 layers of paper towels, like a wrapping a present with gift wrap! Afterwards, place this “package” on a plate and then a large heavy pot on top. Prop it up against the kitchen counter walls. Leave the tofu to get “pressed”. The paper towels will become wet after 20 minutes. Repeat the process if you feel the tofu is quite wet and containing water. Some tofu brands have more water in its tofu than others. Cut into desired shapes afterwards. 

Tofu With Corn Starch and spices
Prep for Tofu
Sauce

The magical ingredient for this sauce is the mushroom powder by Rasa. It adds the Omani flavours with using actual mushrooms! The benefits of mushrooms are long and this beautiful powder brings all the nutrition in one teaspoon! Prepare the sauce ingredients and place into a jar with a lid. After everything has been added, shake the jar vigoursly to mix. Alternatively you can put in a bowl and mix. Mix until the powder is fully dissolved. You could try warming up the sauce before adding the Magnificent Mushrooms to speed up the process. 

Dropping Rasa into the sauce
Sprinkling some magic inside!
Crisping your tofu

 Place the tofu batter for crisping in a bag or a bowl and drop the cubed tofu inside. The powdered spices and salt create flavour to the outer layer of the tofu! 

This part of the process is long and a bit tedious but the results are SO WORTH IT! What you’ll have is crispy tofu outside edges and a soft inside. It’s just perfect! You’ll need to warm up your olive oil (or any neutral oil like avocado oil) on high LOW. Take your cut up tofu (you can cut them into any size but I use a cube shape!) and spread them out on the large pan. Spread them out and try not to overcrowd them as you’ll be turning them out. It takes about 2-3 minutes to crisp up each side of the tofu to a nice golden brown. I took about 15 – 20 minutes to do this entire process. 

Crispy Tofu
A delicious crisped tofu is a must to put inside your meals!
Noodles:

Sometimes I stare at all the noodles on the shelf and never know what to use. Happily, I’ve used almost everything and it all works!
– Udon noodles: they come in thick and a bit thinner. I like the smaller udon noodles for this one!

  • Chow mien: I try to find ones that don’t have eggs or yellow food colouring!
  • Rice vermicelli – a great gluten free option! 
  • Sweet potato vermicelli – I love this as well! It’s so tasty! 
Vegetables

This is really the fun part! You can choose one – 4 vegetables for this meal! Anymore and the tastes get a bit too much and a bit crowded in the bowl! Other things you can use in this bowl:

Vegetable Spread
A possible vegetable spread for your noodles!
  • Edamame 
  • Bean sprouts
  • Colourful peppers
  • Matchstick carrots
  • Nuts like cashews or peanuts!
Bowl with Rasa Packaging
Enjoy the deliciousness of mushrooms!

I hope I’ve inspired you to make this meal!

If you’re curious about Rasa and their entire line, take a look here!! You can use my discount code SCULPTEDKITCHEN for a 15 percent discount! Woot!

Let me know what you think of it!

Crispy Garlic Vegan Noodle Bowl

Crispy Garlic Vegan Noodle Bowl

a delicious and addictive noodle bowl with vegetables, tofu and crisped garlic
Prep Time 30 mins
Cook Time 30 mins
Course dinner
Cuisine Asian
Servings 2
Calories 424 kcal

Equipment

  • stove top

Ingredients
  

Tofu

  • 1/2 tsp salt
  • 3 tbsp corn starch
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil for frying

Sauce

  • 1 tsp Rasa's Magnificent Mushrooms
  • 4 tbsp soy sauce
  • 2 cloves garlic minced
  • 2 tbsp lime juice from a fresh lime
  • 3 tbsp red chili sauce
  • 1 tbsp rice vinegar

Noodles and vegetables

  • 2 shallots diced
  • 4 cloves garlic minced
  • 1/2 cup zucchini coins
  • 1 cup broccolini florets
  • 1/2 cup purple cabbage sliced thinly
  • 2 tbsp extra virgin olive oil for frying
  • 2 bunch udon noodles half a package of any noodles

Instructions
 

Tofu

  • Wrap your tofu with some paper towels and sit on top of a plate and then put something heavy on top to “press” the tofu. This is necessary to remove excess moisture and keep the tofu from crumbling when cooked.

Sauce

  • While it is pressed, prepare the sauce ingredients and place into a jar with a lid. After everything has been added, shake the jar vigoursly to mix. Alternatively you can mix it all in a bowl with a spoon.

Noodles and Putting it Together

  • Cook your udon noodles, set aside after you rinse it with cold water
  • If your tofu is ready, cut them into tiny squares.
  • Fill a deep bowl with your tofu ingredients. Toss in the tofu and either mix with your hands, toss the bowl gently or use a spoon to cover the tofu. This step is needed to get a crispy outside but a soft inside when frying!
  • Warm up your olive oil. Spread out the tofu squares when placing them inside. Don’t overcrowd them. Using a small spoon, turn the tofu continuously until all sides are lightly browned and crisped! This whole process will take 15 minutes or so! Take your time! It’s so worth it!
  • Remove to a bowl.
  • In a large pan, add your olive oil, garlic and shallots. Let it soften and become fragrant. Add your other vegetables and let them soften as well. 
  • Add your sauce and let it simmer for 5 minutes. Add your tofu and noodles and using tongs, gently mix everything together.
  • Holy Shiitake! This is good! Enjoy with sesame seed garnishes, more spring onions or red chili flakes!

Nutrition

Calories: 424kcalCarbohydrates: 35gProtein: 10gFat: 28gSaturated Fat: 4gSodium: 2656mgPotassium: 377mgFiber: 4gSugar: 8gVitamin A: 2407IUVitamin C: 136mgCalcium: 140mgIron: 3mg

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