This bright, savory, colorful dish, abundant with antioxidants and key micro/macro nutrients, is going to knock your socks off.  It will rival any take-out noodle dish, both in flavor and appeal, and it won’t leave you feeling weighed down or hungover from a sodium overload.   It’s rich in calcium (from the tofu, broccoli, and bell peppers), protein (from the tofu, whole grain udon noodles, and broccoli), iron (from the purple cabbage), beta-carotene (from the carrots), and a boatload of antioxidants and fiber (from all the fresh veggie ingredients).  Oh, and flavor.  So much glorious flavor!


Vegan, gluten free (optional), dairy free

Recipe by Jentry Lee Hull adapted from The Kind Mama

Yields 4 servings


  • 4 bundles of udon noodles, cooked (I used Hakubaku Organic Udon)
  • 1 head broccoli, broken into florets
  • 1-2 Tbsp. avocado oil
  • 1-14oz. organic sprouted tofu, cubed (I used Wildwood Organic High Protein Super Firm Tofu)
  • 1 large yellow onion, sliced thinly into semi-circles
  • 4 cloves garlic, minced
  • 2 Tbsp. ginger root, minced (I used The Ginger People)
  • ½ jalapeño, seeded and thinly sliced, optional
  • 12-15 shiitake mushrooms, trimmed and sliced
  • pinch of salt
  • 1 bell pepper, seeded and thinly sliced into strips
  • 2 cups shredded carrots
  • 1 cup shredded purple cabbage
  • 2-3 scallions, thinly sliced
  • 2 Tbsp. tamari
  • 1 Tbsp. plum vinegar
  • Red pepper flakes, optional
  • 1 Tbsp. sesame seeds, for garnish
  • Sriracha, for garnish


  • Bring a large pot of salted water to a boil and cook udon noodles according to directions (about 4-6 minutes), or until al dente.
  • About 1-2 minutes before the noodles are done cooking, add broccoli florets to the boiling water – giving them just enough time to turn bright green and tender.
  • Drain the noodle/broccoli mixture and rinse with cold water (to prevent carry-over cooking). Set aside
  • In a large wok or pan, over medium-high heat, sauté tofu cubes in avocado oil for about 3-5 minutes on each side, or until edges become crispy and golden brown.
  • Remove tofu and set aside.
  • In the same large wok/pan, sauté onion for a couple minutes.
  • Add garlic, ginger and jalapeño. Toss and cook for another 2-3 minutes.  Be careful not to burn.
  • Incorporate shiitake mushrooms and a pinch of salt, and cook until mushrooms begin to release moisture and brown.
  • Stir in sliced bell pepper, shredded carrots and cabbage, and sauté for about 5 more minutes.
  • Add scallions, tamari, plum vinegar, and red pepper flakes.
  • Incorporate cooked noodles, broccoli and crispy tofu.
  • Cover, reduce heat to low-medium and cook for another 3-5 minutes.
  • Adjust seasoning to taste.
  • Transfer to serving dishes, garnish with sesame seeds and/or Sriracha, and enjoy!


  • Substitute the udon noodles with brown rice noodles to make this dish gluten free.


Thrive on,

Coach Jentry


Gumsaba Fitness Class schedule Saturday 01/14/17

8AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Carrie – Met Con Full Body

8:30 AM Saturday Co-Ed Boot Camp – Coach Michelle – Saturday Surprise!