Whole Foods Co-op
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Gingered Broccoli and Tofu Noodle Bowl


Add a dash of sriracha or a pinch of cayenne pepper to spice up this dish and serve with fresh spring rolls and ginger-soy dipping sauce on the side.


  • 8 oz package udon noodles
  • 2 T vegetable oil
  • 1 lb firm tofu, patted dry and cut into 1-inch cubes
  • 1 T tamari
  • 1 C thinly-sliced carrot rounds
  • C broccoli florets
  • 1 T minced fresh ginger
  • ½ C vegetable broth
  • ½ C bottled peanut sauce
  • 4 green onions , diced


  1. In a medium pot, cook the noodles according to package directions. Drain and set aside.
  2. In a wok or large skillet, heat the oil over medium-high heat. Add the tofu and sauté for about 8 minutes, stirring frequently, until it begins to brown and get crisp. Add the tamari, carrots, broccoli, ginger and broth to the pan and sauté for 5 to 10 minutes until vegetables are tender-crisp. Add the peanut sauce, green onions and cooked noodles. Toss well and cook another 5 minutes. Serve warm.

Whole Foods Co•op


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610 E 4th Street
Duluth, MN 55805

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4426 Grand Avenue
Duluth, MN 55807