March Recipe of the Month!

Perfect Ginger Noodle Pasta

Get ready for some oh so yummy ginger noodles! I used this Minimalist Baker’s recipe as inspiration, but I was missing so many ingredients I just winged it and made a DELISH, plant-rich, nutrient-rich dinner that got two thumbs up from the fam.
First, and almost always, if you don’t have all the ingredients, substitute! The vegetables I used were the ones I had in my fridge. But you could use whatever veggies you have on hand: bell peppers, onions, green beans, any greens, cabbage, peas….
I love a good noodle dish…almost too much. I could eat pasta every day, but pasta is not a great weight loss food (even the “better for you” pastas like whole wheat are ok but calorie dense). One of the tricks I use is to use less pasta and use veggies cut like spaghetti to give it a fuller pasta feel. Here I used my mandolin like this one to noodle the zucchini and a julienne peeler like this one to cut the carrots. (Usually I would just dirty one tool but I had two kids helping prep today!)
Big tip: When you are using fresh zucchini noodles don’t cook them! Trust me. If you cook them they cook super fast and get squishy and bleh. The heat from the other ingredients added to the noodles cooks them a little and they are the perfect texture.
Course Main Course
Servings 6



  • 1/3 Cup Soy Sauce
  • 3 Tbsp Avocado Oil
  • 2 Tbsp Sesame Oil
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Grated Ginger
  • 1 Tbsp Chili Sauce
  • 1 Tbsp Rice Wine Vinegar

Tofu and Veggies

  • 2 14 oz package Extra Firm Tofu
  • 3 oz Mushrooms- Sliced I used portobello
  • 3 Zucchinis julienned
  • 3 Carrots julienned
  • 1 lb Baby Bok Choy cut lengthwise into quarters
  • 1 bunch Green Onions


  • 16 oz Buckwheat and Brown Soba Rice Noodles You can use whatever long, skinny noodles you like, cooked according to the package!


  • Put tofu into a press or wrap it in a paper towel followed by a dish towel and place something heavy on top while you prep the other ingredients.
  • Preheat oven to 425F and line a large baking sheet with parchment paper.
  • Whisk together all sauce ingredients.
  • Slice mushrooms, place in a bowl and toss with ¼ cup of the sauce and let sit.
  • Crumble tofu into pieces about ½ inch and toss with ½ cup of sauce (set aside the last ½ cup of sauce).
  • Spread tofu on the baking sheet in a single layer making sure that it is as spread out as possible and place in the oven. Cook for 35 minutes tossing halfway through.
  • While the tofu is baking, prep all of the veggies. In a skillet over medium heat, cook 1 tsp of avocado oil, saute mushrooms and bok choy.
  • Cook pasta according to package directions so that it is ready at about the same time the tofu comes out of the oven.
  • Putting it all together: Place raw zucchini noodles in a serving dish. Add noodles and remaining sauce and toss. Top with veggies, crispy tofu and sliced green onions. Enjoy!

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