Garlic Butter Tofu Noodles
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.
Servings 3
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.