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Dinner recipe · from the recipe book

Lime Ginger Tofu Noodles with Crispy Broccoli

Chewy whole-wheat noodles and golden seared tofu tossed with charred broccoli and crisp carrot ribbons in a bright lime, orange and ginger glaze finished with peanuts.

Lime Ginger Tofu Noodles with Crispy Broccoli

Ingredients

  • 10 oz280 gWhole-wheat pasta, dryspaghetti or linguine
  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp18 gCornstarch
  • 3¾ cups florets350 gBroccolicut into small florets
  • 3 medium180 gCarrotspeeled into ribbons
  • 2 cups120 gSnow peastrimmed
  • 2 tbsp30 gCanola oil
  • 3½ tbsp grated20 gFresh gingergrated
  • 4 cloves12 gGarlicminced
  • 1 lime, juiced45 gLime juice
  • ½ cup (120 ml)120 gOrange juice
  • 3 tbsp40 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • 2 medium30 gGreen onionsthinly sliced
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare the broccoli, carrot, snow peas, ginger, garlic, green onion, cilantro, peanuts and tofu before you start cooking, and bring a large pot of water to a boil for the whole-wheat pasta.
  2. Make the sauce: in a bowl whisk the orange juice, lime juice, soy sauce, honey, toasted sesame oil, red pepper flakes and 1 teaspoon of the cornstarch. Set aside.
  3. Toss the tofu cubes with the remaining cornstarch until coated.
  4. Cook the whole-wheat pasta in the boiling water until just tender, about 9 minutes; drain and rinse briefly with cool water so it stays springy.
  5. Heat half of the canola oil in a large skillet over medium-high heat. Add the tofu and sear, turning, until golden and crisp on all sides, about 8 minutes. Move the tofu to a plate.
  6. Add the remaining half of the canola oil to the skillet. Add the broccoli and cook without stirring for 2 minutes to char, then stir and cook 2 minutes more.
  7. Add the snow peas and carrot ribbons and stir-fry 2 minutes until crisp-tender.
  8. Add the ginger and garlic and stir 30 seconds until fragrant.
  9. Stir the sauce, pour it into the skillet and let it bubble about 1 minute until glossy and slightly thickened.
  10. Add the drained pasta and seared tofu and toss until everything is coated and hot, about 1 minute.
  11. Serve topped with the peanuts, green onion and cilantro.

Contains: Peanuts, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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