A bright dish with Asian notes that combines simplicity and benefit
You’ll love making these yellow tofu noodles because they’re incredibly quick and easy to make. In 20-25 minutes, a fragrant, bright and healthy dinner with Asian notes is already on the table.
Turmeric makes the noodles sunny and golden, tofu adds a nice protein richness, and vegetables with ginger and soy sauce create the same harmony of flavors that I love so much in oriental cuisine.
This dish is a real find for busy people. It is light, but at the same time filling, suitable for vegetarians and those who want to eat more plant-based food. If you add a little more ginger, it turns out spicy and warming.
Be sure to try it: it is so easy to cook that even a novice in the kitchen can handle it the first time.
Cooking time: 20-25 minutes.
Calorie content (approximately): per 100 g of ready-made dish — 210–240 kcal
Ingredients (for 2-3 servings):
- Noodles with turmeric (yellow) – 1 pack (usually 200-250 g)
- Classic tofu – 300 g
- Carrot – 1 medium pc.
- Beijing cabbage – 3-5 leaves
- Celery (stem) – 1-2 pieces
- Fresh ginger (root) – 1-2 cm
- Garlic – 1-2 cloves
- Soy sauce – 4 tbsp. l. (preferably dark for rich taste)
- Sesame oil – 2 tbsp. l. for frying + a little for dressing
- Salt, ground black pepper or chili – to your taste
- Sesame (white or black) – for sprinkling (optional)
Step-by-step cooking
Step 1. Preparation of ingredients
Put a pot of water on the fire – let it boil for the noodles. While the water is heating, cut the vegetables into thin strips: carrots, celery and Chinese cabbage. The thinner you cut them, the faster and more evenly they will be fried.
Remove the tofu from the package, pat dry with paper towels to remove excess moisture, and cut into cubes about 1.5×1.5cm. I like to dry the tofu a little beforehand so it browns better and doesn’t fall apart.
Step 2. Frying vegetables and tofu
In a deep saucepan or wok, heat well 1 tbsp. l. sesame oil. First, lay out the carrots and celery. Fry over medium heat for 2-3 minutes, stirring, until the vegetables are slightly soft but still crunchy.
Add tofu cubes. Mix carefully and pour 2-3 tbsp. l. soy sauce Finely grate the ginger and garlic (or finely chop) and add to the pan. Cook for another 2-3 minutes to allow the tofu to absorb the flavors and brown slightly. If you like it hotter, add a pinch of chili at this point.
Step 3. Boiling noodles
While the tofu vegetables are cooking, boil the yellow noodles according to package directions (usually 3-5 minutes). Do not overcook – it should remain al dente. Put in a colander and immediately add a small amount of sesame oil so that the noodles do not stick together.
Step 4. Combining the dish
Add chopped Chinese cabbage to the pan with vegetables and tofu – it cooks quickly and adds freshness. Stir for 30-40 seconds. Then put the ready noodles there. Pour in the rest of the soy sauce, mix everything well and heat for another 1 minute. Turn off the fire.
If the dish turns out to be dry, add 1–2 tbsp. l. water or vegetable broth. I often squeeze a little lemon juice at the end – it refreshes the taste perfectly.
Tips:
- If the tofu sticks to the pan, add a little more oil or use a non-stick surface.
- Noodles with turmeric are sometimes a little drier than regular ones – don’t skimp on the sauce.
- For a rich taste, try adding 1 tbsp instead of regular soy sauce. l. teriyaki or oyster sauce (if not strictly vegan).
To make the dish brighter, cook with broccoli or bell pepper – add these vegetables together with carrots for more brightness.
For spiciness, you can add more ginger, or add fresh chili or sriracha sauce.
Also try to cook with coconut milk – pour 2-3 tbsp. l. at the end for creaminess (try it – the taste becomes softer).
Serve the yellow tofu noodles immediately hot, sprinkled with sesame seeds and green onions. It is delicious on its own, but goes especially well with:
- Fresh cucumber and carrot salad in Asian style
- A cup of green tea or ginger lemonade
The finished dish tastes best fresh. It can be stored in the refrigerator in a closed container for up to 2 days. Add a little water or soy sauce before reheating, as the noodles may dry out. I do not recommend freezing – the vegetables will lose their crispness, and the tofu may become watery.