Shiitake Noodle Bowls

Curried Shiitake + Kale Noodle Bowls with Panko-Crusted Tofu

This Gluten-Free Curried Shiitake + Kale Noodle Bowls with Panko-Crusted Tofu has a wonderful combination of textures and flavors. Although it has a few different components to it, the preparation is not difficult and it’s well worth the simple steps to create this fabulous vegetarian dish!

5 from 1 vote
Shiitake Noodle Bowls
Curried Shiitake + Kale Noodle Bowls with Panko-Crusted Tofu
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Course: Main Course
Cuisine: Asian
Servings: 2 servings
Calories: 980 kcal
Author: Gina Fontana
For the Curried Mushrooms:
  • cup gluten-free low sodium tamari
  • 1 teaspoon sriracha sauce
  • 1 teaspoon curry powder
  • 1 teaspoon maple syrup
  • 5 ounces sliced shiitake mushrooms
For the Panko-Crusted Tofu:
  • ½ block extra-firm tofu
  • ¼ - ½ cup gluten-free tempura or rice flour
  • ¼ cup gluten-free low sodium tamari
  • 1 cup gluten-free panko bread crumbs
  • Sesame oil (or other oil of choice), for cooking
For the Noodle Bowls:
  • 1 bunch kale (I used lacinato), roughly chopped
  • 1 teaspoon minced garlic
  • 8-10 ounces gluten-free rice noodles (I used pad Thai style)
  • 1 tablespoon red curry paste
  • ¼ cup gluten-free low sodium tamari
  • Sugar snap peas
  • Sesame seeds
  • Sliced avocado (optional)
  • Fresh ginger , grated (optional)
  1. Whisk together all the mushroom marinade ingredients in a bowl. Add the sliced mushrooms to the bowl and refrigerate while you make the panko tofu.
  2. Drain and press the tofu and cut in half (I buy the pre-pressed tofu). Cut into large chunks or strips. Place the tempura, tamari, and panko into 3 separate bowls.
  3. Heat a non-stick skillet to medium heat and add about ¼ cup of sesame oil. (I used a cast iron skillet, as I find it really helps with non-sticking.)
  4. As the oil heats, coat each piece of tofu in the tempura first, then in the tamari sauce (make sure the tofu pieces absorb it) and then finally coat it evenly with panko crumbs. Set aside while you coat the rest of the tofu pieces.
  5. Place the panko-covered tofu in the skillet and fry a couple minutes per side. When golden, remove and place on a paper towel-lined plate. You can also keep the tofu warm on a baking sheet in a warm (200°F) oven.
  6. Heat a non-stick skillet to medium heat. Add the marinated mushrooms (marinade and all) and sauté for 5-7 minutes, tossing a couple times. Add the kale and minced garlic to the skillet. Toss to combine. Sauté for 3-5 minutes or until the kale softens and begins to wilt.
  7. Cook the noodles according to package instructions. I recommend adding a little bit of oil to the water and stirring often to prevent sticking.
  8. Drain the noodles and add back to the pot. Add curry paste and tamari and toss to coat the noodles. Add more tamari or a little water if the noodles are too dry. Add the mushroom/kale mixture to the pot with the pasta and toss.
  9. Place the pasta in serving bowls and top with pea pods, panko-crusted tofu, sesame seeds, avocado, and ginger.
Nutrition Facts
Curried Shiitake + Kale Noodle Bowls with Panko-Crusted Tofu
Amount Per Serving
Calories 980 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 26mg 9%
Sodium 4197mg 175%
Potassium 869mg 25%
Total Carbohydrates 196g 65%
Dietary Fiber 8g 32%
Sugars 6g
Protein 23g 46%
Vitamin A 153.5%
Vitamin C 97.7%
Calcium 16.8%
Iron 30.7%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Asian Gina Fontana Kale Mushrooms Noodles Tofu

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