• Serves: 3 |
  • Prep Time: ~10 min |

Nutrition Information (per serving)

  • Calories: 383 kcal
  • Carbs: 57.3 g.
  • Fat: 9.1 g.
  • Protein: 17.8 g.
  • Fiber: 9.4 g.
  • Sugar: 3 g.


  • 1 14-oz. block firm tofu (drained) 6 cups vegetable broth (see recipe)
  • 3 green onions (thinly sliced)
  • 1 tsp. or ½-inch minced ginger
  • 1 tsp. olive oil
  • 3 cups mushrooms (sliced)
  • 2 tbsp. hoisin sauce
  • 1 tsp. sesame oil
  • 2 cups gluten-free rice noodles
  • 1 cup raw bean sprouts
  • 1 cup matchstick carrots
  • 1 cup bok choy (chopped, optional)
  • 1 cup cabbage (chopped, optional)
  • Salt and pepper to taste

Total number of ingredients: 15


  1. Cut the tofu into ¼-inch cubes and set it aside.
  2. Take a deep saucepan and heat the vegetable broth, green onions, and ginger over medium-high heat.
  3. Boil for 1 minute before reducing the heat to low; then cover the saucepan with a lid and let it simmer for 20 minutes.
  4. Take another frying pan and heat the olive oil in it over medium-high heat.
  5. Add the sliced mushrooms to the frying pan and cook until they are tender, for about 5 minutes.
  6. Add the tofu, hoisin sauce, and sesame oil to the mushrooms.
  7. Heat until the sauce thickens in about around 5 minutes and remove the frying pan from the heat.
  8. Prepare the gluten-free rice noodles according to the package instructions.
  9. Top the rice noodles with a scoop of the tofu mushroom mixture, a generous amount of broth, and the bean sprouts.
  10. Add the carrots, and optional cabbage and/or bok choy (if desired), right before serving.
  11. Top with salt and pepper to taste and enjoy, or, store ingredients separately!


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