Best 10 Noodles And Spinach With Tofu Recipes

TOFU NOODLE STIR-FRY WITH SPRING VEGETABLES

Steps:

• TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate.
• SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time. Otherwise, skip to the next step.
• NOODLES: Place the noodles in a large bowl or pot and cover with just boiling water. Stir and let soak according to the package instructions (or for slightly less time). They should be tender but not mushy as they will continue cooking in the stir-fry. We found 2 minutes to be perfect. Drain, drizzle with a little bit of sesame oil to prevent sticking, and set aside.
• STIR-FRY: Heat a large wok or non-stick skillet over medium heat. Once hot, add the tofu along with the excess marinade. Sauté for about 8-12 minutes, flipping until each side is browned and the liquid is absorbed. Remove from the pan and set aside.
• With the pan/wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for ~1-2 minutes or until tender and fragrant. Add in the broccoli (or other sturdy vegetables such as onion, cauliflower, or green beans) and sauté until bright green and slightly tender but still crunchy (~3-5 minutes). Mix in the rest of the vegetables (carrot ribbons, baby bok choy, cabbage, and snap peas), and cook for 3-5 more minutes or until tender.
• Add the cooked noodles, tahini stir-fry sauce or peanut sauce, and cooked tofu into the pan. Sauté for a couple minutes, tossing constantly (tongs can be helpful) until the noodles and tofu are heated through and the sauce and vegetables are evenly dispersed.
• FOR SERVING: Optionally, garnish with fresh cilantro, green onion, sesame seeds, lime wedges, and sriracha (or other hot sauce).
• Best when fresh. Leftovers will keep covered in a sealed container up to 3-4 days. Reheat in a skillet until warmed. Not freezer friendly.

LIGHT SPINACH PASTA WITH TOFU

Steps:

• Boil pasta according to package directions but only till its almost done.
• Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
• Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
• In a large non stick skillet, heat oil.
• When oil gets hot, add the chopped garlic.
• When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
• Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
• At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
• Let it simmer.
• Add salt.
• When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
• I don't add cheese, but can also do the last step in the oven with mozzarella on top.
• I like this hot and cold--tastes good every way.

SPINACH DUMPLINGS WITH TOFU AND RICE NOODLES

Steps:

• Spinach dumpling skin dough:
• Wash the spinach well. Drain and pat dry. Add the spinach, salt, and 1 cup (240 ml) water to a blender or food processor and blend until it forms a smooth puree. Strain the mixture through a cheesecloth, reserving the liquid in a measuring cup, which should yield at least 1½ cups (360 ml). Put aside the drained spinach for the filling.
• In a large bowl, add the flour and gradually stream in 1 cup (240 ml) of the reserved spinach liquid, using one hand to mix.
• Then gradually add the remaining spinach liquid a little at a time, using both hands to knead for about 5 minutes, until it all comes together and forms a smooth dough. You may not use all the liquid. Cover the dough with plastic wrap and let rest at room temperature for 10 minutes.
• After resting, remove the plastic wrap and knead the dough in the bowl a few more times. Cover again with plastic wrap and let rest for another 10 minutes. You may repeat this process one more time for a chewier dough, but the chewier the dough is, the stickier and trickier it will be to work with.
• Cover with a damp cloth or plastic wrap while you prep your fillings.
• Do Ahead: The dumpling skins are best used day of, but if you can't make the dumplings right away, it's best to store the dough in unrolled pieces, generously dusted on all sides with flour to prevent sticking. Cover with plastic or place in a covered container and store for up to 2 days in the refrigerator.
• Spinach dumpling filling:
• Prep a bowl of ice water. Bring a medium pot of water to a boil over medium heat and add the carrot. Cook for about 5 minutes, then immediately remove the carrot to the bowl of ice water to shock them and stop the cooking process. Meanwhile, marinate the green onion in the sesame oil for 5 minutes.
• Add the bok choy to the boiling water and cook for about 1 minute, then remove and add to the ice water. Once cooled, squeeze the bok choy between your hands or in a dishcloth to drain it of all water.
• Finely chop the carrot and bok choy, then add them to a bowl and combine with the reserved spinach.
• Add the vermicelli noodles, fried tofu, ginger, green onion in sesame oil, salt, and white pepper powder to the bowl of vegetables and mix to combine by stirring in one direction to promote better cohesion of the filling.
• Set a small pan over low heat and add the vegetable oil. Add the Sichuan peppercorns and fry until fragrant, about 8 minutes. Carefully strain and discard the peppercorns and pour the infused oil into the bowl of dumpling filling. Stir to combine.
• Allow the filling to cool slightly, then crack in the egg and mix in one direction to combine.
• Do Ahead: Store in an airtight container in the fridge until ready to use, up to 3 days, or freeze for up to 3 months.
• Roll out your dumpling skins:
• Using your hands, roll the dough into a long and even snake-like cylindrical shape until it is about 1 inch (2.5 cm) in diameter.
• On a large wooden board or a clean work counter, use a knife to cut even, 1-inch (2.5-cm) segments of the dough. (Note: You can also rip pieces off by hand, but it requires a certain experience, accuracy, and speed. Cutting with a knife is definitely easier.)
• Sprinkle a little flour on the board or work surface to prevent sticking (but don't go overboard). Place each segment on the board with the cut part facing up (like a little stubby piece of firewood), and use the heel of your palm to flatten it slightly on the board.
• Hold a small cylindrical roller with your dominant hand. With your other hand, hold the piece of dough by the edge. From the opposite edge, gently roll the piece of dough with your roller toward the center and then back, then turn the dough slightly and roll again toward the center and back. Repeat this several times until the dough becomes an almost-perfect circle, 2½ to 3 inches (6 to 7.5 cm) in diameter. The idea is to roll the dough out evenly from the sides so it is smooth and round, with the center slightly thicker than the edges (around 1⁄8 inch/3 mm thick overall).
• Repeat this process for all pieces of dough and use immediately in folding dumplings.
• Wrap the dumplings:
• Prep a tray or a plate by sprinkling flour on the bottom to prevent sticking.
• Put a dumpling skin on the palm of your hand.
• Use a spoon (or chopsticks) to scoop 1 to 2 tablespoons of your filling mixture into the middle of the skin. Fold the skin in half so the two sides meet and can be pressed into each other to bind. Squeeze the rest of the sides together as well. Make sure the sides are pressed fully into each other to avoid the dumplings breaking, and avoid any filling touching the edges, as the oil in the filling could prevent the sides from sticking properly. (Note: If you're using store-bought skins, wet the rim of the wrapper with a little bit of water to help the edges seal. The goal is to maximize the amount of filling in your dumpling, but not put so much that the dumpling breaks or cannot be pressed together.)
• Place the finished dumplings in your prepared tray or plate, being careful to space them apart so they don't stick.
• Do Ahead: These are best cooked and eaten fresh, but you can also place the entire tray of folded dumplings in the freezer, covered carefully with plastic wrap. Once the dumplings are frozen solid, transfer them to an airtight zip-top bag and freeze for up to 3 months.
• Boil dumplings:
• Bring a large pot of water to a simmer, with the water on the verge of boiling. Right before the water boils, gently add the dumplings-this timing is crucial to prevent cracking. Keep the dumplings moving so they don't stick. When the water comes up to a boil again, add ½ cup (120 ml) cold water and stir. Repeat two more times. Once it comes up to a boil the fourth time, the dumplings should be floating and ready to eat, but if you're nervous, go ahead and cut one open to check. The entire process should take 10 minutes. Fish out the dumplings with a slotted spoon and serve with dumpling sauce, chili oil, sesame oil, and roasted sesame seeds.

CREAMY SPINACH NOODLE TOSS

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain., Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted., Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

NOODLES AND SPINACH WITH TOFU

Steps:

• For the sauce: Pour 1-2 tbs sesame oil in large frying pan/wok over medium heat. Ad 1-2 tbs of soy sauce, 1-2 tsp minced garlic, 1 tbs peanut butter and 1 tbs tahini. Stir until mixed into a thick consistency, about 30 seconds.
• Immediately add tofu and stir to coat. Stir intermittently, allowing tofu to brown before stirring. When tofu is browned remove from pan and set aside, cover to keep warm.
• Repeat sauce process above, being perhaps a bit more liberal with oil and soy sauce. Add cooked spaghetti and mix through.
• Add spinach and mix again. Heat and taste test for flavor.
• Add tofu when spaghetti is hot, and sprinkle with with sesame seeds.
• Toss and serve.

TOFU & SPINACH CANNELLONI

Steps:

• Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.
• Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.
• Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
• Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

MISO UDON NOODLES WITH SPINACH AND TOFU

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
• Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
• Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
• Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.

UNIQUE SPINACH NOODLES

Steps:

• Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
• Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
• Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

TOFU SPINACH LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.