These Garlic Butter Tofu Noodles are a Honeygrow-inspired, plant-based noodle bowl made with golden tofu, whole wheat noodles, mushrooms, and snow peas that's ready in about 30 minutes.
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I had Honeygrow for the first time last week and I became an instant fan after just one bite! In case you're unfamiliar with Honeygrow, they're known for their customizable stir-fries, salads, and desserts. I ordered at their in-store kiosk and chose their Garlic Butter Chicken stir-fry. But instead of chicken, I decided to choose vegetarian options for my dish. So I swapped the chicken for tofu and also chose whole wheat noodles.
The noodles were coated in a delicious garlic butter sauce, loaded with snap peas and mushrooms, and topped with a generous amount of hot chili crisp. This meal was incredible and just the cozy comfort food I was craving on that cold afternoon. I knew I had to figure out how to recreate this spicy, savory dish at home.
While you can buy Honeygrow's noodles, sauces, and dressings, I decided to make my version entirely from scratch. I started with whole wheat noodles, extra-firm tofu, snow peas, and mushrooms. Then, I had to create a sauce. So I a little research online and whipped up a flavorful, buttery garlic sauce and finished the dish with hot chili crisp.
Garlic Butter Tofu Noodles
While this dish might not be exactly like Honeygrow's, it definitely hit the spot! It's full of cozy flavors and just the right amount of spice from the hot chili crisp. If you're not a fan of tofu, you could definitely add chicken or shrimp as your protein option instead.
The first thing we need to do is cook our noodles. Bring a pot of salted water to a boil. Add the noodles and cook according to package. Reserve some of the pasta water for later, then drain the noodles and set aside.
Now, we're going to prepare the tofu. Add cubed tofu to a bowl and toss with olive oil, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat and place the tofu in a single layer. Cook about 8-10 minutes, turning occasionally until it's golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the butter and melt it over medium heat. Then, add the garlic to the pan and cook it until it's fragrant, about a minute. Stir in the soy sauce (or coconut aminos), honey, vinegar, and pepper. If you'd like to loosen up the sauce, stir in a splash of the reserved pasta water.
Add snow peas and sliced mushrooms to the skillet and toss to coat them in the garlic sauce. Cook the veggies about 2-3 minutes.
Then, add the noodles to the skillet and toss to coat in the sauce. Gently fold in the tofu and cook everything about a minute or two longer.
Serve the dish warm with sesame seeds, hot chili crisp, and chopped scallions on top.
Garlic Butter Tofu Noodles
Ingredients
For the noodles:
- 6 oz. whole wheat noodles like spaghetti
- Salted water
For the tofu:
- 1 - 14 oz. block extra-firm tofu pressed and cubed
- 1 tbsp. extra virgin olive oil
- 1/2 tsp. garlic powder
- Salt and pepper to taste
For the garlic butter sauce:
- 3 tbsps. butter or vegan butter substitute
- 6 garlic cloves minced or grated
- 2 tbsps. low sodium soy sauce or coconut aminos
- 1 tbsp. honey
- 1/2 tsp. apple cider vinegar
- Pepper to taste
For the vegetables:
- 1 cup snow peas cut in half
- 1 cup white mushrooms sliced
For serving:
- Sesame seeds
- Hot chili crisp
- Chopped scallions
Instructions
For the noodles:
- Bring a pot of salted water to a boil. Add the noodles and cook according to package.
- Reserve 1/4 cup of pasta water, then drain and set aside.
For the tofu:
- In a mixing bowl, add the cubed tofu and toss with oil, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the tofu and cook in a single layer about 8-10 minutes. Turn occasionally until golden brown on all sides. Remove from skillet and set aside.
For the garlic butter sauce:
- Lower the heat to medium. In the same skillet, add the butter and melt. Then, add the garlic and cook about a minute, until fragrant.
- Stir in soy sauce, honey, apple cider vinegar, and pepper. If needed, add a splash of water if sauce is too thick.
- Add vegetables to the skillet and toss to coat in the garlic sauce. Cook 2-3 minutes.
- Add noodles to the skillet and toss to coat in the sauce. Then, gently fold in the tofu and cook 1-2 minutes more.
- Serve warm topped with sesame seeds, hot chili crisp, and chopped scallions.
Whether you're craving a comforting noodle bowl or looking for a meatless dinner option, these Garlic Butter Tofu Noodles are satisfying without feeling heavy. Just like Honeygrow, they're totally customizable, too! Add your favorite veggies, adjust the heat from the chili crisp, and create a bold and flavorful recipe that's an enjoyable, easy way to add plant-based protein into your diet.
Did you make this Garlic Butter Tofu Noodles recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
