High Protein Tofu Noodles
High Protein Tofu Noodles
Ingredients
For the Tofu Noodles
- 14 ounces firm tofu, pressed or squeezed to remove excess water
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For Serving (Optional)
- 4 cups bok choy, chopped
- 1 cup plant-based mince, cooked
- 1/4 cup peanuts, chopped
- 2 tablespoons chili oil
Instructions
- 1
Begin by preparing the tofu. Place the block of firm tofu in a clean kitchen towel or several layers of paper towels. Press firmly to squeeze out as much excess water as possible. You can do this by hand or by placing a heavy object on top for 15-20 minutes. The drier the tofu, the better the dough consistency.
⏱️ 5 min
- 2
Crumble the pressed tofu into a large mixing bowl. Add the all-purpose flour and salt to the bowl. Use your hands to thoroughly combine the tofu, flour, and salt, breaking down any large tofu pieces.
⏱️ 5 min
- 3
Turn the mixture out onto a clean, lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and forms a cohesive ball. The soy proteins in the tofu will provide structure, and the tofu's natural water content will hydrate the flour.
⏱️ 10 min
- 4
Form the dough into a ball, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- 5
After resting, divide the dough into 2-3 equal portions. Lightly flour your work surface and a rolling pin. Take one portion of dough and roll it out until it is very thin, about 1/16 to 1/8 inch thick. The thinner the dough, the more delicate the noodles.
⏱️ 10 min
- 6
Once rolled thin, you can cut the noodles. For fettuccine-style noodles, lightly flour the rolled dough, then gently fold it over itself a few times. Using a sharp knife or a pasta cutter, slice the folded dough into thin strips, about 1/4 inch wide. Unfold the noodles and dust them with a little more flour to prevent sticking.
⏱️ 5 min
- 7
Bring a large pot of salted water to a rolling boil. Carefully add the fresh tofu noodles to the boiling water. Cook for 2-4 minutes, or until they float to the surface and are tender yet still have a slight chew (al dente).
⏱️ 5 min•🌡️ 212
- 8
Drain the cooked noodles and rinse briefly with cold water to prevent them from sticking, if not serving immediately. Serve the noodles hot with your favorite sauce and toppings, such as sautéed bok choy, cooked plant-based mince, chopped peanuts, and a drizzle of chili oil.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Tofu Noodles
Ingredients
For the Tofu Noodles
- 14 ounces firm tofu, pressed or squeezed to remove excess water
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For Serving (Optional)
- 4 cups bok choy, chopped
- 1 cup plant-based mince, cooked
- 1/4 cup peanuts, chopped
- 2 tablespoons chili oil
Instructions
- 1
Begin by preparing the tofu. Place the block of firm tofu in a clean kitchen towel or several layers of paper towels. Press firmly to squeeze out as much excess water as possible. You can do this by hand or by placing a heavy object on top for 15-20 minutes. The drier the tofu, the better the dough consistency.
⏱️ 5 min - 2
Crumble the pressed tofu into a large mixing bowl. Add the all-purpose flour and salt to the bowl. Use your hands to thoroughly combine the tofu, flour, and salt, breaking down any large tofu pieces.
⏱️ 5 min - 3
Turn the mixture out onto a clean, lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and forms a cohesive ball. The soy proteins in the tofu will provide structure, and the tofu's natural water content will hydrate the flour.
⏱️ 10 min - 4
Form the dough into a ball, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- 5
After resting, divide the dough into 2-3 equal portions. Lightly flour your work surface and a rolling pin. Take one portion of dough and roll it out until it is very thin, about 1/16 to 1/8 inch thick. The thinner the dough, the more delicate the noodles.
⏱️ 10 min - 6
Once rolled thin, you can cut the noodles. For fettuccine-style noodles, lightly flour the rolled dough, then gently fold it over itself a few times. Using a sharp knife or a pasta cutter, slice the folded dough into thin strips, about 1/4 inch wide. Unfold the noodles and dust them with a little more flour to prevent sticking.
⏱️ 5 min - 7
Bring a large pot of salted water to a rolling boil. Carefully add the fresh tofu noodles to the boiling water. Cook for 2-4 minutes, or until they float to the surface and are tender yet still have a slight chew (al dente).
⏱️ 5 min•🌡️ 212 - 8
Drain the cooked noodles and rinse briefly with cold water to prevent them from sticking, if not serving immediately. Serve the noodles hot with your favorite sauce and toppings, such as sautéed bok choy, cooked plant-based mince, chopped peanuts, and a drizzle of chili oil.