Recipe description
September 28, 2026
Tofu and Pickled Red Onion Noodle Bowl with Pickled Vegetables
A colorful noodle bowl with plant protein, tangy pickles, and fiber-rich variety.
Fermented Foods
Plant Based
82%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: soy, sulfites, wheat, tree_nut, sesame
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Takes about 2 minutes.
Why this recipe fits you
- Provides plant protein from tofu alongside vegetables and seeds.
- Includes varied plant foods, garlic, ginger, and colorful pickled vegetables.
- Combines fiber, protein, and healthy fats for a more balanced noodle meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tofu
200
gram
Noodles
150
gram
Pickled Onions
0.5
cup
Onion, red
1
piece
Fermented Pickle
0.5
cup
Mixed vegetables
1
cup
Vinegar, apple
3
tablespoon
Oil, sesame
1
tablespoon
Soy sauce
2
tablespoon
Garlic
2
clove
Ginger
1
tablespoon
Sesame seeds
1
tablespoon
Sugar, white
1
teaspoon
Water
0.5
cup
Instructions
1
Thinly slice the red onion and place it in a small jar.
2
Warm the apple cider vinegar with water and white sugar until dissolved, then pour over the onion. Set aside to pickle for at least 15 minutes.
3
Press the tofu to remove excess moisture, cut into bite-sized cubes, and pat dry.
4
Cook the noodles according to the package directions, then drain and rinse briefly with cool water.
5
Heat sesame oil in a pan over medium heat and fry the tofu cubes until golden on all sides.
6
Add minced garlic and grated ginger to the pan and cook for 30 seconds until fragrant.
7
Stir in the mixed vegetables and fermented pickles and cook for 2–3 minutes until just tender.
8
Add the soy sauce and toss everything together to coat.
9
Divide the noodles between two bowls, top with the tofu and vegetables, and finish with pickled red onion and sesame seeds.
More Recipes For Your Gut
Nutrition
490 kcal
Calories
22 g
Protein
65 g
Carbohydrates
7 g
Fiber
8 g
Sugar
17 g
Fat
3 g
Saturated fat
2.8 g
Salt
FAQ
How many servings does this noodle bowl make?
The recipe makes 2 servings.
How long should the red onion pickle?
Let it pickle for at least 15 minutes. For a stronger flavor, refrigerate it longer.
How do I make the tofu crispier?
Press out excess moisture, pat the tofu dry, and cook it in a hot pan until golden on all sides.
What type of noodles can I use?
Use rice noodles, wheat noodles, soba, udon, or another noodle you enjoy. Follow the package cooking instructions.
Is this recipe vegan?
It can be vegan, but check the noodle and pickle labels because some products may contain animal-derived ingredients.
How can I make this noodle bowl gluten-free?
Use gluten-free noodles and gluten-free tamari instead of regular soy sauce. Check all packaged ingredients.
Can I replace any of the vegetables or pickles?
Yes. Use the vegetables and pickled vegetables you have available, while keeping the total amount similar.
How should I store leftovers?
Refrigerate leftovers in a covered container and use them within 2–3 days. Store the noodles and toppings separately when possible.
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