Soy noodles with tofu and ginger zucchine

By the GetYourMacros team · 18 September 2026

A light and protein-packed Asian-inspired dish with crispy tofu and fresh ginger.

• Time 15 min
• Course First course
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 60 g Soba noodles
• 175 g Firm tofu
• 150 g Zucchini
• Fresh ginger to taste
• Soy sauce to taste
• 5 ml Extra virgin olive oil
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a pot of water to a boil, turn off the heat, add the noodles and let them soak for 4-5 minutes, then drain.
2. Cut the tofu into small cubes and pat them dry with a kitchen towel.
3. Wash the zucchini and cut them into thin matchsticks (julienne).
4. Heat half the oil in a non-stick pan and sauté the tofu cubes over high heat for 6-7 minutes until golden and crispy.
5. Remove the tofu and in the same pan, add the remaining oil, grated ginger, and crushed garlic.
6. Add the zucchini and sauté for 3-4 minutes so they stay crunchy.
7. Add the noodles and tofu back to the pan, pour in the soy sauce, and toss everything for 1 minute over high heat.

Tips

• Dry the tofu very well before cooking to get a perfectly crispy outer layer.
• Store in an airtight container for up to 2 days; enjoy cold or quickly reheated in a pan.

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