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Sesame Tofu Noodles Photo

Sesame Tofu Noodles Recipe

Urvashee Patel
Sesame Tofu Noodles are full of noodles and fresh veggies. Improvise with whatever's in your fridge!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine Vegan
Servings 4
Calories 392 kcal

Ingredients
  

  • 1/4 cup Soy Sauce
  • 1/4 cup Rice Vinegar
  • 1 tablespoon Sriracha Chili Sauce
  • 8 ounces Japanese Buckwheat Soba Noodles
  • 14 ounce package Extra Firm Tofu Drained and pressed
  • 2 tablespoons Sesame Oil Divided
  • 1 1/2 tablespoons Canola Oil Divided
  • 1 tablespoon Fresh Ginger Grated
  • 1 tablespoon Garlic Grated
  • 1/3 cup Chopped Onion
  • 3 cups Shredded Napa Cabbage
  • 1 large Carrot
  • 1 1/2 cups Bean Sprouts
  • 1/3 cup Chopped Cilantro

Instructions
 

  • In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha and set aside.
  • Cook soba noodles according to package. Rinse and drain. Mix in 1 tablespoon of sesame oil to coat all the noodles and set aside.
  • Slice the tofu lengthwise into 1/2-inch slices. In a large nonstick pan, heat 1/2 tablespoon of canola oil over medium to low heat. Cook the tofu slices on each side until browned. Remove from pan and cut into cubes. Set aside.
  • In a large pot, add the remaining sesame and canola oils over medium heat. Add the garlic, ginger, and onions and sauté for 1-2 minutes. Do not let it burn.
  • Add the cabbage and carrots and cook for another 2-3 minutes, allowing them to soften slightly.
  • Mix in the bean sprouts and then the soy sauce mixture.
  • Add the noodles and tofu to the pot and heat until everything gets hot.
  • Remove the pot from the heat. Toss in the cilantro.

Nutrition

Calories: 392kcalCarbohydrates: 58gProtein: 10gFat: 13gSaturated Fat: 1gSodium: 1673mgFiber: 5gSugar: 10g
Keyword Asian, Dinners, Easy, Easy Dinners, Sauteed, Tofu, Vegan, Vegetables, Vegetarian
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