Quick Recipe Version (TL;DR)
Quick Ingredients
- 14 oz (396 g) extra-firm tofu, drained and cubed
- 14 oz (400 g) shelf-stable or vacuum-packed udon noodles (usually 2 packs)
- 3 cups (255 g) broccoli florets
- 3 tbsp (45 ml) low-sodium soy sauce
- 1 tbsp (15 ml) chili garlic paste (such as sambal oelek)
- 2 tsp (8 g) granulated sugar
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 2 cloves garlic, finely grated or minced (about 2 tsp)
- 3 tbsp (45 ml) water, divided
- 2 tsp cornstarch
- 2 scallions, thinly sliced
- 2 tsp toasted sesame seeds
Do This
- 1) Steam broccoli in a covered microwave-safe bowl with 2 tbsp water, 3–4 minutes on HIGH (100%).
- 2) Mix sauce: soy sauce, chili garlic paste, sugar, vinegar, sesame oil, garlic, and 1 tbsp water.
- 3) Microwave cubed tofu 4 minutes total on HIGH (100%), stirring halfway.
- 4) Loosen and heat udon noodles 2 minutes on HIGH (100%) with a splash of water; drain if watery.
- 5) Thicken sauce: stir cornstarch with 1 tbsp water, whisk into sauce, microwave 30–60 seconds until glossy.
- 6) Toss noodles with tofu and sauce; fold in broccoli.
- 7) Finish with scallions and sesame seeds; serve hot.
Why You’ll Love This Recipe
- Big flavor, tiny effort: A spicy-savory, garlicky sauce that tastes bold without a long ingredient list.
- Microwave-friendly: Great for busy nights, dorms, offices, or when you don’t want extra dishes.
- Balanced bowl: Noodles, protein-rich tofu, and bright green broccoli in every bite.
- Easy to customize: Make it milder, hotter, sweeter, or extra garlicky in seconds.
Grocery List
- Produce: broccoli florets (or 1 small crown), garlic, scallions
- Dairy: none
- Pantry: low-sodium soy sauce, chili garlic paste (sambal oelek), granulated sugar, rice vinegar, toasted sesame oil, cornstarch, toasted sesame seeds
- Refrigerated: extra-firm tofu, shelf-stable/vacuum-packed udon noodles
Full Ingredients
Noodles
- 14 oz (400 g) shelf-stable or vacuum-packed udon noodles (usually 2 packs)
- 2 tbsp (30 ml) water (for microwaving the noodles)
Tofu
- 14 oz (396 g) extra-firm tofu, drained
- 1 tbsp (15 ml) water (for microwaving tofu, optional but helps prevent tough edges)
Broccoli
- 3 cups (255 g) broccoli florets
- 2 tbsp (30 ml) water
- 1 pinch fine salt (optional)
Spicy-Savory Szechuan-ish Sauce
- 3 tbsp (45 ml) low-sodium soy sauce
- 1 tbsp (15 ml) chili garlic paste (such as sambal oelek)
- 2 tsp (8 g) granulated sugar
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 2 cloves garlic, finely grated or minced (about 2 tsp)
- 2 tbsp (30 ml) water, divided
- 2 tsp cornstarch
Finishers
- 2 scallions, thinly sliced
- 2 tsp toasted sesame seeds
- Optional heat booster: 1/4 tsp crushed red pepper flakes
Step-by-Step Instructions
Step 1: Prep your microwave setup and ingredients
Gather a large microwave-safe bowl (at least 2-quart capacity) for noodles and tossing, plus a medium microwave-safe bowl for broccoli. Have a microwave-safe plate or lid ready to cover bowls (a plate works well and traps steam).
Drain the tofu and cut it into 1/2-inch (1.25 cm) cubes. Slice the scallions and set aside for finishing.
Step 2: Steam the broccoli until crisp-tender
Add the broccoli florets to a medium microwave-safe bowl with 2 tbsp (30 ml) water and an optional pinch of salt. Cover tightly with a microwave-safe plate or lid.
Microwave on HIGH (100% power) for 3 minutes. Carefully uncover (watch for steam) and test a floret. If you like it softer, microwave 30–60 seconds more. Drain off any remaining water and set aside, covered, to stay warm.
Step 3: Mix the sauce in a bowl (it’s fast and flexible)
In a small microwave-safe bowl, whisk together:
3 tbsp soy sauce, 1 tbsp chili garlic paste, 2 tsp sugar, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 tsp minced/grated garlic, and 1 tbsp (15 ml) water.
Set aside while you warm the tofu and noodles.
Step 4: Microwave the tofu to heat through and firm up slightly
Place the cubed tofu in a wide, shallow microwave-safe bowl. Add 1 tbsp (15 ml) water (this small amount helps it heat evenly and reduces dried-out edges). Spread the cubes out in a single layer as much as possible.
Microwave on HIGH (100% power) for 2 minutes. Stir gently, then microwave for 2 minutes more. Carefully drain off any excess liquid.
The tofu won’t be crispy (microwaves don’t brown), but it will be hot, firm, and ready to soak up the sauce.
Step 5: Heat and loosen the udon noodles
Add the udon noodles to your large microwave-safe bowl. Drizzle in 2 tbsp (30 ml) water. Use clean hands or tongs to gently separate the strands (if they’re stuck together, don’t worry; they loosen more as they heat).
Microwave on HIGH (100% power) for 2 minutes. Toss well. If there’s a lot of water pooling, carefully drain it off so the sauce stays bold and not diluted.
Step 6: Thicken the sauce quickly (microwave gloss without a pan)
In a tiny bowl or cup, stir 2 tsp cornstarch with 1 tbsp (15 ml) water until smooth (no lumps). Whisk this slurry into the sauce bowl.
Microwave the sauce on HIGH (100% power) for 30 seconds, then whisk. Microwave another 15–30 seconds, whisking again, until the sauce looks glossy and slightly thickened (it should lightly coat a spoon).
Step 7: Toss everything together and finish for maximum flavor
Pour the thickened sauce over the warm noodles and toss until evenly coated. Add the warm tofu and steamed broccoli, then toss gently again.
Divide into two bowls. Top with sliced scallions and toasted sesame seeds. Taste and adjust: add a small splash of soy sauce for more savory punch, a pinch of sugar for balance, or a little extra chili paste for more heat.
Pro Tips
- Use a big bowl for tossing: A 2-quart (or larger) microwave-safe bowl keeps noodles from spilling while you mix.
- Thicker sauce without clumps: Always mix cornstarch with cold water first, then whisk into the sauce before microwaving.
- Control heat level: Start with 1 tbsp chili garlic paste for medium heat. For mild, use 2 tsp. For spicy, go up to 1 1/2 tbsp.
- Keep broccoli bright: Stop microwaving when it’s crisp-tender; it will soften a little more from the residual heat.
- Garlic flavor options: For sharper garlic bite, add half the garlic after microwaving the sauce (stir in at the end).
Variations
- Peanut-sesame version: Whisk in 1 tbsp (16 g) peanut butter to the sauce (add 1–2 tbsp extra water to thin as needed).
- Veggie swap: Replace broccoli with 2 cups (150 g) snow peas or 2 cups (200 g) sliced bell pepper; microwave with 2 tbsp water for 2–3 minutes.
- Extra “Szechuan-ish” tingle: Add 1/4 tsp ground Sichuan peppercorn (or a pinch of five-spice) to the sauce before thickening.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 70% power for 2–3 minutes, stirring halfway and adding 1–2 tbsp water to loosen the sauce. For make-ahead, mix the sauce (without cornstarch) up to 3 days ahead; add the cornstarch slurry and thicken right before serving for the best glossy texture.
Nutrition (per serving)
Approximate, based on 2 servings: 520 calories, Protein: 25 g, Carbohydrates: 67 g, Fat: 18 g, Fiber: 6 g, Sodium: 1350 mg.
