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Soy-glazed Tofu Mushroom Noodle Bowl

Recipe

Veggie-based, protein-packed, and with a sweet and salty glaze

This noodle bowl is a quick, healthy, and fancy meal you can make at home! The beautiful colors and various textures - crunchy tofu, soft sauteed mushrooms, and light, chewy rice noodles - will surely brighten your day! This recipe can also be easily ad

SERVINGS

COOK TIME

Ingredients

1 pack

Bibigo Tofu - extra firm

1 1/2 tbsp

CJ Sesame Oil

1 1/2 tbsp

CJ Plum Syrup

1 pack

Rice Noodle (Vermicelli)

4 oz

Oyster Mushroom, Seafood Mushroom, Shitakke

2 oz

Carrot

1 tbsp

Cilantro

1/2 tsp

Ginger

3 tsp

Soy Sauce

How to make it

Cut extra firm tofu (4oz) into cubes

Slice mix of mushrooms (4oz)

Sear tofu for 4 minutes until brown

Slice carrots, green onion, ginger and add it to the pan with the mushrooms then stir fry

Add ginger, soy sauce (3tbsp), plum syrup/sugar (1tbsp), and season with salt accordingly

Cook rice noodles (1 package)

Place tofu and vegetables on top and garnish with cilantro

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Ingredients

1 pack

Bibigo Tofu - extra firm

1 1/2 tbsp

CJ Sesame Oil

1 1/2 tbsp

CJ Plum Syrup

1 pack

Rice Noodle (Vermicelli)

4 oz

Oyster Mushroom, Seafood Mushroom, Shitakke

2 oz

Carrot

1 tbsp

Cilantro

1/2 tsp

Ginger

3 tsp

Soy Sauce

How to make it

Cut extra firm tofu (4oz) into cubes

Slice mix of mushrooms (4oz)

Sear tofu for 4 minutes until brown

Slice carrots, green onion, ginger and add it to the pan with the mushrooms then stir fry

Add ginger, soy sauce (3tbsp), plum syrup/sugar (1tbsp), and season with salt accordingly

Cook rice noodles (1 package)

Place tofu and vegetables on top and garnish with cilantro