Go Back
+ servings

Tofu Vegan Drunken Noodle- Mason Jar lunch

The principle of the dishes in a mason jar is to stack all the ingredients one on top of the other. You can see the different layers of ingredients..
No ratings yet
Print Pin
Course: Main Course
Cuisine: asian
Keyword: lunch, Mason jar
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 316kcal


  • ½ package rice noodles cooked
  • 2 green onions sliced
  • 14 ounce extra firm tofu cubed
  • 1 clove garlic finely chopped
  • 1 tsp ginger finely chopped
  • 3 tbsp tamari sauce
  • 1 tbsp maple syrup
  • 1 tps Shiracha
  • 1 tsp rice vinegar
  • 1 red pepper cut into small cubes
  • 3 tbsp oil
  • Fresh cilantro and sesame seeds for garnish
  • 1 lime


  • Heat the oil in a pan and brown the diced tofu with the garlic and ginger for about 5 minutes. Put aside.
  • For the sauce, add the tamari, maple syrup, shiracha and rice vinegar to a boewl and stir to combine everything.
  • Add all the ingredients in layers in the Mason jar one at the time. Start with the sauce , the cooked rice noodles, then add the chopped red pepper, diced fried tofu, green onion, and garnish with the cilantro, sesame seed and lime. Seal carefully.
  • You can eat these Vegan Tofu Drunken Noodles cold or hot directly out of the jar, or empty them into a bowl.  Just give the jar a little shake first to help incorporate the sauce throughout


The sealed jars can be stored in the fridge for up to five days, so prep can be done on Sunday night for the entire week of lunches.  This recipe makes 4 servings, but can easily be doubled to feed more people. 


Calories: 316kcal | Carbohydrates: 32g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Fiber: 2g | Sugar: 3g | Calcium: 64mg | Iron: 2mg