Go Back
–+ servings
Jar of meal prep tofu with noodles and vegetables on a white background.
Print Recipe
No ratings yet

The Best Tofu Meal Prep (20 Minutes)

This is the best Tofu Meal Prep. It's quick, delicious, and perfect for when you're short on time.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Korean
Servings: 2 people
Calories: 453kcal
Author: Emily Roz

Equipment

  • 2 meal prep containers

Ingredients

  • 280g extra firm tofu sliced into small triangles. Feel free to double or triple the quantity for extra protein, and if so, do the same with the sauce quantitites.
  • 150g rice noodles cooked to packet instructions
  • 100g edamame beans
  • 200g shiitake mushrooms sliced in half
  • 2 pak choi roughly chopped
  • ½ carrot julienned
  • 100g baby corn roughly sliced

For the sauce

  • 1 tablespoon gochujang
  • 2 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 2 garlic cloves minced
  • ½ inch ginger minced
  • 50ml water

For garnish

  • Fresh coriander
  • Sesame seeds

Instructions

  • Cook your noodles to packet instructions and leave them to steam in a colander with a towel over the top while you're waiting for your other ingredients to cook. Drizzle with a splash of sesame oil and give them a toss to prevent the noodles from sticking to each other.
  • Meanwhile, slice your extra firm tofu into 1cm slabs and then into quarters, then slice each quarter in half to make a triangle. Place a non-stick frying pan on medium heat and drizzle with 1 tablespoon oil. Add in your tofu, sprinkle with salt and pepper, and fry for 5-10 minutes until crispy and golden.
  • Meanwhile, make your sauce by combining all of the sauce ingredients except the water.
  • Pour your sauce into the pan followed by 50ml water. Leave to simmer and turn off the heat when the sauce has thickened (around 5 minutes)
  • Meanwhile, in another frying pan, fry off your shiitake mushrooms, pak choi, and baby corn for a few minutes (either separately or together to speed up the process).
  • Get your mason jars or meal prep containers and fill the base with your tofu and sauce (dividing all the ingredients between the jars). Top with your noodles, edamame beans, baby corn, carrot, shiitake mushrooms, and pak choi. Leave the jars to cool and then place on the lid and into the fridge for up to 4 days.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make the dish for 4 people or portions.
Top tips:
  1. To avoid the noodles sticking together, add a drizzle of sesame oil into the noodles once cooked and give them a toss.
  2. When reheating the meal prep tofu, add a splash of water into the bowl, this will rehydrate the rice noodles so that they're soft and al dente.
  3. To speed up the process, fry all your veggies in the same pan instead of one at a time, and then just add them into the meal prep jar combined.
Storage: This meal prep idea is perfect stored in a jar or a meal prep container. Leave the tofu to cool and then place it in the fridge for up to 4 days.
Freeze: You can absolutely freeze the sticky gochujang tofu, but I wouldn't recommend freezing the whole recipe (noodles and veggies). Just cook up the tofu and divide into your airtight containers. Place in the freezer for up to 3 months. Then leave to defrost in the fridge overnight.
Reheating: When reheating your tofu meal prep with the noodles and veggies, you can either eat it cold, or pour it out into a bowl and add a splash of water (this rehydrates the noodles). Place in the microwave until piping hot, with a loosely fitted lid. 

Nutrition

Calories: 453kcal | Carbohydrates: 82g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1189mg | Potassium: 420mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3189IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 3mg