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Ginger Noodle Bowl With Kale and Tofu

Recipe by: Eileen M.
Featured on Chef AJ’s Show on 4-18-23 

“This recipe is so delicious. There are three parts but it is still not difficult. and worth the effort. “


  • For Tofu:
    • 2 to 3 T.  Ginger Balsamic
    • 1 (14-Ounce) Block Of Firm or Extra Firm Tofu 
  • For dressing:
    • 1/4 Cup  liquid aminos
    • 1/4 agave syrup 
    • 2 T. Ginger Balsamic
    • 1 clove garlic, minced 
    • Zest of one lime
    • 2 T.  lime juice 
  • For main bowl: 
    • 8 Ounces Rice Noodles, cooked according to package directions. (NOTE: Rinse well with cold water to prevent clumping or over cooking)
    • 6 Green Onions, Diced
    • 4 cups Thinly Sliced Kale or arugula (NOTE: Lacinato kale, also know as Dinosaur kale, is very tender and works the best. Any kale cut into slivers will work as well)
    • 1 Avocado, Cubed
    • 1/2 cup Cilantro Leaves (optional: substitute basil)
    • 3 tbsp Sesame Seeds, lightly pan toasted. (NOTE: Lightly toasting the sesame seeds enhances the flavor. Use medium heat, stir and start watching closely after 4 minutes. The seeds can go from goal of golden brown to burnt with a minute or two. )


  1. Press the tofu  to remove excess fluid. Cut it into bite sized cubes. Pour the marinate over it and let it marinate at least 10 minutes. Bake at 375 degrees for 20 minutes, until lightly crisp. Set aside. 
  2. Make the dressing by whisking in a bowl or using a shaker jar. Set aside. 
  3. Combine the main bowl ingredients in a large bowl. Add the tofu. Pour in the dressing and stir to combine. 


  • An alternate way to prepare the tofu is to freeze the entire tofu package overnight or longer. On cooking day, remove and allow to thaw while still in the container. This can be room temperature or in a big bowl of warm water. Once mostly thawed, open the package, and gently squeeze the whole block of tofu over you sink. About 1/2 cup of water will drain and the tofu will look dry and spongy. Cut into bite sized pieces and pour the balsamic marinate over it. The tofu will readily absorb the balsamic. You can bake it immediately or store in the refrigerator to bake later. 
  • The freezer hack will also work for the lime. Freezing then thawing the lime weakens the membranes and allow juice to release readily. It is also easier to zest a frozen lime. 
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