Recipe: Five-spice Beef & smoked hoisin tofu noodle bowls

Anh Tran

Posted on septembre 04 2018

Recipe: Five-spice Beef & smoked hoisin tofu noodle bowls


Noodle Bowls!

There is just something magical about noodle bowls. Fresh, healthy, and jam-packed with flavour. I could eat them forever, and love every version and variation of noodle bowl deliciousness under the sun.

These bowls are next-level delicious. Traeger-kissed Five-Spice Steak and Smoked Tofu, crisp veggies, fragrant herbs, and a sweet and spicy dipping sauce. Absolutely crowd-pleasing, guaranteed.

Five-Spice Steak & Smoked Hoisin Tofu Noodle Bowls

Makes 4 servings

Hardwood: Apple

Tofu Marinade

½ cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon pure maple syrup

3 tablespoons rice wine vinegar

1 tablespoon lime juice

1 teaspoon toasted sesame oil

1 garlic clove, minced


1 block extra-firm tofu, cut into 1-inch cubes

Toasted sesame seeds, for sprinkling

Five-Spice Steak 

¼ cup soy sauce

1 tablespoon pure maple syrup

2 teaspoons toasted sesame oil

1 ½ teaspoons five-spice powder

2 garlic cloves, minced

1 tablespoon peeled & grated fresh ginger

1 ½ pounds, 1 ½-inch thick striploin steaks (about 3)

Saucey Deliciousness

¼ cup soy sauce

2 tablespoons pure maple syrup

1 tablespoon fresh squeezed lime juice

1 tablespoon rice wine vinegar

1 – 2 tablespoons sriracha hot sauce

2 garlic cloves, minced

1 tablespoon peeled & grated fresh ginger

2 green onions, sliced

1 tablespoon sesame seeds

Noodle Bowls

1 (8.8-ounce) package rice vermicelli noodles

2 carrots, peeled and julienned

1 English cucumber, julienned

1 cup bean sprouts

½ cup roasted salted peanuts, chopped

1 – 2 red chillies, sliced

¼ cup green onions, sliced

¼ cup fresh mint leaves

¼ cup fresh basil leaves

1 lime, cut into wedges

1. The Night Before! Tofu time. Combine all of the tofu marinade ingredients in a small bowl and mix well. Add the cubed tofu to a freezer bag (or high- sided baking dish) and pour over the marinade. Gently toss to mix well, then cover and chill in the fridge overnight. Steak time. Combine all of the steak ingredients in a freezer bag and toss to mix well. Chill in the fridge overnight alongside the tofu. Awesome. 

2. The next day. Warm the beef on your kitchen counter for at least 30 minutes before cooking, to help bring it to room temperature.

3. Combine all of the sauce ingredients in a small bowl and mix well. Set aside. Slice & dice all the veggies and toppings, and cook the noodles according to the package directions.

4. Tofu and steak cooking time! We’re going to start out low and slow, allowing that smokey Traeger deliciousness to soak into the steak and tofu, then increase the temperature for that beautiful outer sear action (crunch-factor deliciousness). 

5. When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4 to 5 minutes). Increase the temperature to 225 degrees and preheat, lid closed. 

6. Remove the tofu from the marinade (reserving the marinade) and add the cubes to the grill. Remove the steak from the marinade and add it to the grill alongside the tofu. We’re reverse searing the steaks, and smoking the tofu, so low and slow cooking is the name of the game. 

7. When the steaks read an internal temperature of 115 degrees on a meat thermometer, they’re good to go (it’ll take about 30 minutes – just keep a close eye on them.). Remove the steaks from the grill and tent them with foil. At 30 minutes, remove the tofu from the grill as well. Awesome. 

8. Increase the Traeger temperature to High and preheat, lid closed, for 10 – 15 minutes. Get those grill grates rocking hot! 

9. Place the tofu on the grill and cook for about 15 – 20 minutes, rotating every 5 minutes and brushing with the marinade, until nicely charred. Remove from the grill and toss with toasted sesame seeds. Tent with foil to keep warm and set aside. 

10. With the Traeger still on High heat, add the steaks to sear, about 75 seconds per side, until nice grill marks and charring happens (and the steak reaches an internal temperature of 130 degrees F, for a medium-rare cooked steak). Rest the steaks for at least 5 minutes before slicing.

11. Divide the cooked noodles into serving bowls, then top with the carrots, cucumbers, bean sprouts, peanuts, chilies, and herbs. Add the tofu and steak, then serve with lime wedges and that delicious sauce. Beautiful. Delicious! 


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