Tofu Noodle Bowls with Citrus Soy Sauce
"Bowls are especially good with noodles in them. 😌 This bowl has some green tea buckwheat noodles 🍵 (one of my favorite types that has lots of fiber and subtle tea taste to them that’s amazing), topped with airfried tofu, fresh cucumber strips, my favorite sautéed broccoli (cooked with tamari and garlic chili sauce)...all topped with a citrus soy sauce."
-- @plantbasedrd
Recipe Intro From plantbasedrd

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Prep time 10mins
Cook time 5mins
Serves or Makes: 4


For the Citrus Soy Sauce

  • 1/ 4 cup tamari
  • 2 limes, juiced
  • 4 teaspoons maple syrup
  • 2 teaspoons garlic chili sauce
  • 1/ 2 teaspoon garlic powder
  • 2 scallions, minced
  • 1/ 4 cup water

For the Tofu Noodle Bowls

  • 2 cups broccoli florets
  • 2 teaspoons tamari
  • 2 teaspoons garlic chili sauce
  • 16 ounces buckwheat noodles, cooked according to package direcions
  • 1 (14 ounce) block extra-firm tofu, cooked as desired
  • 2 small cucumbers, julienned
  • 4 scallions, halved crosswise


  • Step 1

    To make the sauce: Whisk all ingredients together in a small bowl, then set aside for at least 10-15 minutes before use. Pour sauce over noodles and tofu. Store any extra in the fridge for use in other meals.

  • Step 2

    To make the noodle bowls: Heat a skillet over medium. Sauté the broccoli with tamari and garlic chili sauce for a few minutes, until softened.

  • Step 3

    Put noodles in a bowl with tofu, cucumber, broccoli and scallions, then pour citrus soy sauce over it.