Sesame Noodles with Tofu
Creamy sesame noodles tossed with crispy tofu, garlic, and ginger. Easy plant-based dinner perfect for meal prep.
Ingredients
- 12 ounces spaghetti or ramen noodles
- 14 ounces extra-firm tofu pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons olive oil or sesame oil
- ¼ cup low-sodium soy sauce
- 3 tablespoons creamy peanut butter
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 –3 tablespoons warm water
- Optional garnish: sesame seeds green onions, shredded carrots
Instructions
- Cook noodles according to package instructions. Drain and rinse under cold water. Press tofu for 10–15 minutes to remove excess moisture, then toss with cornstarch until coated. Heat oil in a skillet over medium-high heat and cook tofu for 6–8 minutes until golden and crispy. Remove and set aside. In a bowl, whisk together soy sauce, peanut butter, sesame oil, rice vinegar, honey or maple syrup, garlic, ginger, and warm water until smooth. Toss cooked noodles with sauce until evenly coated. Top with crispy tofu and optional garnishes. Serve warm or chilled.
Notes
Press tofu thoroughly for maximum crispness. Add warm water gradually to adjust sauce consistency. Store leftovers in the refrigerator for up to 4 days. Reheat gently with a splash of water or enjoy cold.