Vegan Ginger Sesame Noodles with Crispy Tofu
User Reviews
4.9
98 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
4 (Servings)
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Calories
476 kcal
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Course
Main Course
Vegan Ginger Sesame Noodles with Crispy Tofu
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Vegan Ginger Sesame Noodles with Crispy Tofu combines brown rice noodles tossed in a warming sauce of tamari, toasted sesame oil, maple syrup, fresh ginger, and chili garlic sauce. Crispy baked tofu coated with part of the sauce adds protein and texture, while sautéed green beans and red cabbage provide color and crunch. The dish balances sweet, spicy, and savory notes with fresh flavor elements.
Description
This recipe creates a plated vegan noodle dish featuring gluten-free brown rice noodles coated in a ginger sesame sauce. The sauce blends tamari for saltiness, toasted sesame oil for nuttiness, maple syrup for sweetness, freshly grated ginger for warmth, and chili garlic sauce for a mild kick. Fresh lime juice adds brightness optionally.
The tofu, pressed to remove excess moisture, is crumbled and tossed with some of the sauce before being baked until crispy on the outside. Green beans and red cabbage are stir-fried or sautéed to retain bite and color. The noodles, tofu, and veggies combine for a textural contrast between soft noodles, crispy tofu, and crunchy vegetables.
The final dish is garnished with green onions and sesame seeds for added flavor and presentation. This meal suits a vegan diet and serves as a filling, flavor-forward choice for lunch or dinner.
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Ingredients
SAUCE
- 2 ½ Tbsp tamari (ensure gluten-free as needed)
- 1 ½ Tbsp avocado oil or olive oil
- 1 Tbsp sesame oil toasted
- 1 Tbsp maple syrup
- 1 Tbsp ginger 1-2 inches ginger yields ~1 Tbsp grated, grated fresh
- 2-3 tsp Chili garlic sauce (or sriracha)
- 2 tsp lime juice (optional)
TOFU & VEGGIES
- 1 (14 oz.) package extra-firm tofu
- 1 ½ cups green beans fresh, ends trimmed, cut into thirds
- 2 cups red cabbage sliced into 1/4-inch slices
- 1 ½ Tbsp avocado oil or olive oil
- 1 tsp tamari (ensure gluten-free as needed)
NOODLES
- 8 oz. brown rice noodles (we like Lotus Foods // or sub other noodles such as buckwheat soba or spaghetti // ensure gluten-free as needed)
GARNISH optional
- 3 Tbsp green onion thinly sliced
- 1 Tbsp sesame seeds
Instructions
- Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
- Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
- SAUCE: Meanwhile, in a small bowl, whisk together the tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, grated ginger, chili garlic sauce (or sriracha), and optional lime juice. Set aside.
- TOFU: Crumble the tofu into pieces less than 1/2 inch in size and arrange them on half of the parchment-lined baking sheet. Pour 1/4 cup of the sauce (60 ml // adjust if altering the default number of servings) over the tofu and toss to evenly coat. Set aside. Place the extra sauce into a serving bowl.
- VEGGIES: Prepare the vegetables. Chop the green beans into thirds. Cut the cabbage into quarters, remove the core, and cut the quarters into 1/4-inch slices until you have about 2 cups sliced cabbage (adjust amount if altering batch size). Place the vegetables on the other half of the baking sheet next to the tofu. Drizzle the vegetables with oil and tamari and toss to coat, making sure to keep the tofu and vegetables separate.
- Place the tofu and vegetables into the preheated oven and bake for 30-35 minutes, tossing halfway through, until the tofu and vegetables are crispy and lightly browned on the edges.
- NOODLES: While the vegetables and tofu are baking, bring a large pot of water to a boil. Once the water is boiling, cook your noodles of choice according to the package instructions. Once done, strain the noodles and set them aside.
- When the tofu and vegetables are done cooking, remove from the oven and place the vegetables and noodles into the serving bowl that has the extra sauce. Toss well to coat.
- To serve, top the noodles and veggies with the crispy tofu and garnish with optional sliced green onions and sesame seeds. Enjoy!
- Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. Not freezer friendly.
Notes
- Ensure tamari is gluten-free if required.
- Extra firm tofu is pressed thoroughly to improve crispiness when baked.
- Maple syrup adds subtle sweetness balancing the ginger and chili heat in the sauce.
- Brown rice noodles or suitable gluten-free substitutes like soba can be used.
- Nutrition estimates exclude optional ingredients like garnishes.
Nutrition Information
Show Details
Serving
1serving
Calories
476
(24%)
Carbohydrates
55.7g
(19%)
Protein
20.9g
(42%)
Fat
20.7g
(32%)
Saturated Fat
2.9g
(15%)
Polyunsaturated Fat
4.9g
(29%)
Monounsaturated Fat
8.9g
(45%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
769mg
(32%)
Potassium
554mg
(12%)
Fiber
4.7g
(19%)
Sugar
7.4g
(15%)
Vitamin A
50IU
(1%)
Vitamin C
21mg
(23%)
Calcium
423mg
(42%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 476 | 24% |
| Carbohydrates | 55.7g | 19% |
| Protein | 20.9g | 42% |
| Fat | 20.7g | 32% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 4.9g | 29% |
| Monounsaturated Fat | 8.9g | 45% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 769mg | 32% |
| Potassium | 554mg | 12% |
| Fiber | 4.7g | 19% |
| Sugar | 7.4g | 15% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 21mg | 23% |
| Calcium | 423mg | 42% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
98 reviews
Excellent
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