My story with Easy Potato Noodles with Tofu began on a crisp fall evening. I had just returned from a weekend market stroll, arms full of seasonal produce, earthy potatoes, fresh herbs, and locally made tofu. The air smelled like chimney smoke and cinnamon, and I craved something warm, hearty, and comforting. That’s when inspiration struck. This recipe was born from that moment, simple, affordable, and full of flavor. The kind of dish that makes you want to sit a little longer at the table, maybe even share a story or two.
Over time, this noodle dish became a go-to in my kitchen. The chewy texture of homemade potato noodles pairs beautifully with crispy golden tofu and a savory soy-garlic sauce. It’s filling but light, satisfying but not fussy, ideal for busy weeknights or cozy weekend dinners. Whether you’re new to tofu or already a fan, this recipe is a warm invitation to slow down and savor.
In this post, I’ll walk you through everything you need to recreate this comforting dish at home, from ingredients and simple steps to expert tips, creative variations, and how to store leftovers. Let’s get cooking!
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Easy Potato Noodles with Tofu
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Chewy homemade potato noodles meet crispy tofu in a savory soy-garlic sauce. Comforting, hearty, and perfect for cozy nights or quick weeknight dinners.
Ingredients
- 2 large starchy potatoes (Russet or Yukon Gold)
- 1 ½ cups potato starch or cornstarch
- ½ tsp salt
- 1 block firm tofu, pressed and cut into cubes
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp oil for pan-frying
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- Optional: 1 tsp chili flakes or Sriracha
- Chopped scallions
- Toasted sesame seeds
- Thinly sliced cucumber or carrots
Instructions
- Make the Potato Dough:
- Peel and dice the potatoes. Boil until soft.
- Drain and mash until smooth. Let cool slightly.
- Add potato starch and salt. Mix until a smooth, pliable dough forms.
- Shape the Noodles:
- Roll the dough into thin ropes (about ½ inch thick).
- Cut into 2-inch pieces. Leave as-is or roll into ovals.
- Bring a pot of water to boil. Drop noodles in batches. They’re done when they float—about 1–2 minutes.
- Prepare the Tofu:
- Toss tofu cubes in soy sauce and cornstarch.
- Heat oil in a skillet over medium heat.
- Pan-fry tofu until crispy on all sides. Set aside.
- Make the Sauce:
- In a bowl, whisk all sauce ingredients until well combined.
- Add cooked noodles and tofu to the skillet. Pour sauce over.
- Toss gently over low heat until everything is evenly coated.
- Serve and Garnish:
- Top with chopped scallions, sesame seeds, and fresh veggies if using. Serve warm.
Notes
Use starchy potatoes like Russet or Yukon Gold for the best texture. Don’t overcook the noodles, remove as soon as they float. For meal prep, double the sauce and store for future use.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boil, Pan-Fry
- Cuisine: Asian-Inspired
Ingredients You’ll Need
Before we dive in, gather these easy pantry staples and fresh ingredients. They’re simple but when combined, create something truly special.
For the Potato Noodles:
- 2 large starchy potatoes (Russet or Yukon Gold)
- 1 ½ cups potato starch or cornstarch
- ½ tsp salt
For the Tofu:
- 1 block firm tofu, pressed and cut into cubes
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp oil for pan-frying
For the Sauce:
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- Optional: 1 tsp chili flakes or Sriracha for heat
Toppings:
- Chopped scallions
- Toasted sesame seeds
- Thinly sliced cucumber or carrots (for crunch)
Pro Tip: If you’re meal prepping, double the sauce and store it in a jar, it goes well with rice bowls, dumplings, or roasted veggies.
How to Make Easy Potato Noodles with Tofu
Homemade potato noodles might sound intimidating, but they’re surprisingly simple, and fun to make!
Step 1: Make the Potato Dough
- Peel and dice the potatoes. Boil until soft.
- Drain and mash until smooth. Let cool slightly.
- Add potato starch and salt. Mix until a smooth, pliable dough forms. It should be soft but not sticky.
Step 2: Shape the Noodles
- Roll the dough into thin ropes (about ½ inch thick).
- Cut into 2-inch pieces. You can leave them as-is or roll into ovals.
- Bring a pot of water to boil. Drop noodles in batches. They’re done when they float to the top, about 1–2 minutes.
Step 3: Prepare the Tofu
- While the noodles cook, toss tofu cubes in soy sauce and cornstarch.
- Heat oil in a skillet over medium heat.
- Pan-fry tofu until crispy on all sides. Set aside.
Step 4: Make the Sauce
- In a bowl, whisk all sauce ingredients until well combined.
- Add cooked noodles and tofu to the skillet. Pour sauce over.
- Toss gently over low heat until everything is evenly coated.
Step 5: Serve and Garnish
Top the dish with chopped scallions, toasted sesame seeds, and thinly sliced fresh veggies like cucumber or carrots for a crunchy finish. Serve warm and enjoy right away for the best texture and flavor.
Tips for Success with Potato Noodles
Homemade noodles have a charm store-bought ones just can’t match, but they require a few tricks to get right.
Use the Right Potatoes
For chewy noodles, starchy potatoes like Russet or Yukon Gold are ideal. Avoid waxy varieties, they make the dough too wet and sticky.
Let the Dough Rest
After mixing, let the dough rest 10 minutes. It relaxes the starches, making shaping easier and improving texture.
Keep It Light
Don’t overcook the noodles, they can go mushy fast. Once they float, scoop them out with a slotted spoon and drop them in cold water to stop cooking.
Craving more gluten-free noodle ideas? Check out this Air Fryer Gnocchi Salad Recipe for another potato-based favorite.
Delicious Variations of Potato Noodles with Tofu
Once you’ve mastered the base, try switching it up. This dish is wonderfully flexible.
Gluten-Free Option
The standard recipe is already gluten-free if you use tamari or coconut aminos instead of soy sauce. Double-check the labels to be sure.
Add Crunch and Greens
Toss in quick sautéed bok choy, shredded cabbage, or snow peas for texture and color. A spoonful of kimchi or a drizzle of chili oil also adds excitement.
Make It a Bowl
Turn it into a complete meal by adding steamed broccoli, edamame, or avocado slices. This is great for lunch prep!
A great pairing idea? Try this Roasted Chickpea and Veggie Bowl as a side, it complements the tofu beautifully.
Storing and Reheating Leftovers
If you’re lucky enough to have leftovers, here’s how to keep them fresh and delicious.
Storage Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze just the noodles (without sauce or tofu) on a tray, then transfer to a zip bag. Good for up to 1 month.
Reheating
- Microwave: Add a splash of water or extra sauce to prevent drying.
- Skillet: Reheat on low with a little sesame oil to refresh flavor and texture.
Looking for more cozy, make-ahead meals? This Vegan Mushroom Soup is another excellent fall option to batch-cook alongside these noodles.
FAQ – Easy Potato Noodles with Tofu
Q1: Can I bake the tofu instead of frying it?
Yes! Bake at 400°F for 25–30 minutes, flipping halfway. It won’t be as crispy but still delicious.
Q2: Are these potato noodles like gnocchi?
Similar, but chewier. Gnocchi often uses flour and egg, while these rely on starch and water, great for a vegan, gluten-free option.
Q3: Can I make the dough ahead of time?
Yes, you can refrigerate the dough wrapped in plastic for up to 24 hours before shaping and cooking.
Q4: What’s a good sauce substitute if I don’t have soy sauce?
Try tamari, coconut aminos, or a mix of miso paste and water with a splash of vinegar.
For a spicy twist, serve with this Spicy Chicken Noodle Soup recipe on the side, it’s a crowd-pleaser!
Final Thoughts
Easy Potato Noodles with Tofu is more than just a recipe, it’s a hug in a bowl. Chewy, golden, savory, and endlessly adaptable, it brings the comfort of fall cooking straight to your table. Whether you’re new to tofu or a lifelong fan, this dish offers the kind of cozy nourishment we all crave when the air turns crisp.
Don’t be surprised if this becomes your go-to weeknight dinner or your new favorite way to enjoy potatoes. With a few simple pantry staples and a bit of hands-on shaping, you’ll have a meal that’s as comforting as it is creative.
Want more plant-based meals that satisfy? You’ll love this Zucchini with Pasta and Tomatoes recipe or the High Protein Vegan Meals for Weight Loss guide packed with ideas!