Citrus Tofu Noodle Bowl


Citrus Tofu Noodle Bowl

Dalia Beydoun, MS, RD
Bowls are not only fun to make, but they are a great way to add in a variety of flavors, colors, and textures for a delicious and nutritious meal. I love using high fiber noodles like buckwheat since it adds lots of fiber and a satisfying nutty flavor. Top it with crispy tofu and fresh greens all drizzled with a zesty citrus sauce and you’ll definitely want to make this on repeat. Make sure to cook the tofu until it becomes crisp and toasty on the outside while maintaining a soft middle. If tofu isn’t for you- chicken, steak, and shrimp would all work just as well in this recipe.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4 people


For the bowl

  • 1 lb extra firm tofu drained
  • 8 oz red rice pad thai noodles or buckwheat noodles
  • 5 oz spring mix
  • 12 oz bean sprouts
  • 2 green onions diced
  • 2 jalapenos seeded and diced
  • 1/2 cup peanuts crushed
  • 1/2 cup cilantro chopped

For the citrus vinaigrette

  • 1/2 cup orange juice
  • 1/2 cup sesame oil
  • 2 limes juiced
  • 4 tbsp coconut aminos
  • 4 tbsp honey
  • 1 tsp chili paste
  • 2 garlic cloves minced
  • 2 tbsp fresh ginger grated
  • 2 tbsp corn startch


  • In a small bowl, whisk together all vinaigrette ingredients.
  • Cook noodles according to package instructions.
  • To make the tofu: heat 1 tbsp sesame oil in a skillet on medium heat. Cook for 5 minutes on each side until golden, then pour the vinaigrette over the tofu. Cook until sauce is reduced and thickened. Remove tofu from pan. Save the remaining vinaigrette.
  • To assemble: divide noodles into serving bowls with spring mix (optional), bean sprouts, green onions, and jalapenos. Top with glazed tofu, crushed peanuts, and chopped cilantro.
  • Drizzle remaining sauce over the bowls. Mix and enjoy!
Keyword plant based

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