Description
This Tomato Tofu Noodle Soup recipe is a hearty and comforting recipe based on the traditional Tomato Egg Noodles. It's flavorful and can be made in one pot in 20 minutes.
Ingredients
Units
Scale
- 3 tomatoes
- 2 tbsp oil
- 300g medium-firm tofu
- 2 cloves garlic, finely minced
- 1 tsp minced ginger
- 2 servings of noodles of choice
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1 tbsp soy sauce
- 500ml water
- 3 scallions (chopped, white and green parts separated)
Instructions
- Cut the tomatoes into wedges.
- Add the oil to a nonstick pan or skillet. Tear the tofu into small crumbles and add them to the pan.
- Stir-fry the tofu crumbles and season with salt and turmeric powder. Remove the tofu from the pan and transfer it to a plate.
- In the same pan, stir-fry the white part of the scallion, garlic, and ginger for 1 minute.
- Add in the tomato wedges and water, and bring it to a boil. Let the mixture simmer until the tomatoes are softened.
- Add the scrambled tofu, the noodles to the pan and cook for an additional 5 minutes, or until the noodles are cooked to your desired consistency.
- Stir in the soy sauce and mix well.
- Garnish with the chopped green parts of the scallions.
- Serve the vegan tomato noodles hot.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Meal
- Method: stovetop
- Cuisine: Asian