Noodles with Tofu and Broccoli


For relatively little effort, this recipe rewards you with an exotic one-dish Asian meal with both heart-helping soy and cancer-thwarting broccoli.

  • 4Servings


  • 8 oz. vermicelli or thin spaghetti, broken in half
  • 1/4 cup tamari or low-sodium soy sauce
  • 2 Tbs. rice vinegar
  • 1 tsp. granulated sugar
  • 1 tsp. dark sesame oil
  • 1/2 tsp. crushed red pepper
  • 1 Tbs. vegetable oil
  • 2 cups red bell pepper strips, 1/4-inch thick
  • 4 cups small broccoli florets
  • 1/2 lb. firm tofu, well-drained and cut into 1/2-inch cubes
  • 3 cloves garlic, minced
  • 1/2 cup thinly sliced scallions for garnish
  • 3 Tbs. chopped cilantro for garnish


Cook noodles in boiling water according to package directions, or until just tender; drain, and rinse well. Mix tamari, vinegar, sugar, sesame oil and crushed red pepper in small bowl.

Heat vegetable oil in nonstick skillet over medium heat. Add bell peppers and broccoli, and stir-fry until softened, about 5 minutes. Add tofu and garlic, and stir-fry 2 minutes.

Add noodles and soy sauce mixture, toss well to coat, and cook 4 to 5 minutes, or until thoroughly heated and vegetables are tender. Sprinkle with scallions and cilantro, and serve.

Nutrition Information

  • Calories: 400
  • Carbohydrate Content: 57 g
  • Fat Content: 11 g
  • Fiber Content: 6 g
  • Protein Content: 21 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 1 mg
  • Sugar Content: 5 g