Sesame Tofu Noodles
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Sesame Tofu is a beautiful, Asian-inspired meatless meal that even carnivores can love! Crispy tofu coated in sesame seeds perfectly complements the savory broth. Tender spinach adds color, and rice noodles soak up the flavorful broth, so every bite balances textures and tastes.
Tofu often suffers from an image problem because it is bland on its own. However, that quality, much like a piece of plain, unseasoned fish or chicken, makes it a culinary blank canvas ready to take on any flavor.
Sesame Tofu, served over sautéed spinach and delicate rice noodles in a rich, gingery broth, is a beautiful Asian-inspired meatless meal even a carnivore can love!
Crispy sesame seed tofu, coated in a flavorful sesame crust, adds satisfying texture, while the spinach brings a vibrant, earthy touch. The rice noodles soak up the savory broth, creating a perfect balance of warmth, umami, and spice in every bite.
Finished with a drizzle of sesame oil, this dish is both nourishing and indulgent, offering a comforting yet light meal for any palate.
How to remove water from tofu:
Tofu is packed with water, so you need to gently press it out. Here’s what I do:
- Cut the tofu block into thick slices–generally, six thick slices work well.
- Then, place paper towels or a clean kitchen towel on a large baking sheet or cutting board.
- Place the tofu on the paper or kitchen towel.
- Place another layer of towels over the tofu, then place another baking sheet on top.
- Weigh it down with heavy books or a cast-iron skillet. Let it sit for about 30 minutes.
You’ll be amazed at how much water the tofu held!
Tips for making Sesame Tofu:
- Briefly marinate the tofu in soy sauce and rice vinegar.
- Then dredge in a combination of black sesame seeds, white sesame seeds, and freshly cracked black pepper.
- Cook the spinach first, transfer to a plate, and keep warm with aluminum foil.
- To cook the tofu, reduce the heat to medium and cook it one to two minutes per side. Be careful not to burn the sesame seeds.
- The ginger-infused broth makes a delicious low-calorie alternative to a sauce.
- Use any baby greens, such as kale, bok choy, or mustard.
Serve over brown rice noodles, topped with shredded carrots and thinly sliced scallions.
More great vegan recipes!
- Curried Roast Vegetables
- Vegan Indian Cauliflower and Chickpea Curry
- Vegan Thai Red Curry
- Indian Root Vegetable Curry
- Cauliflower, Red Lentil and Potato Curry
- Thai Red Curry with Vegetables and Sweet Potato Noodles
- Butternut Squash in Fresh Green Curry
- Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw
Sesame Tofu
Equipment
Ingredients
- 1 block (14-ounce) firm or extra-firm tofu
- 3/4 cup soy sauce, tamari or coconut aminos, divided
- 1/4 cup rice vinegar, plus 2 tablespoons
- 4 cups vegetable broth
- 1 piece fresh ginger, 2-inch, peeled and coarsely chopped
- 8 cloves garlic, 4 smashed with a knife, two minced
- 1 tablespoon chili garlic sauce
- 2 tablespoons black sesame seeds
- 2 tablespoons toasted sesame seeds
- 1 teaspoon freshly ground black pepper
- 3 tablespoons canola oil, divided
- 1 bag (10-ounce) baby spinach
- 4 ounces brown rice noodles, prepared per package directions
- 4 scallions, white and light green part only, thinly sliced diagonally
- shredded carrots
Instructions
- Cut the tofu into four even squares widthwise, then cut diagonally into eight triangles.
- Place on paper towels or a clean kitchen towel. Place another layer of towels over the tofu. Place a baking sheet over the tofu, then weight it down with books or a cast-iron skillet. Let sit for 30 minutes. Alternately, place in a tofu press.
- Combine 1/4 cup soy sauce and 2 tablespoons rice vinegar in a shallow pan. Place the tofu triangles in the marinade for 20 minutes, turning once.
- Meanwhile, combine vegetable broth, remaining soy sauce, remaining rice vinegar, ginger, 4 cloves smashed garlic and chili garlic sauce in a saucepan.
- Bring to a boil, reduce heat to medium-low and simmer 20 minutes.
- Combine sesame seeds and black pepper on a plate. Drain tofu but do not pat dry (the marinade helps the sesame seeds stick). Dredge in seed mixture.
- Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet. Add the baby spinach and minced garlic. Cook 1-2 minutes or until JUST wilted. Transfer to a plate and tent with aluminum foil to keep warm.
- Add remaining oil, reduce heat to medium and add tofu pieces. Cook 1-2 minutes per side, being careful not to burn the seeds.
- Divide cooked noodles equally among four bowls. Strain the broth into the four bowls over noodles. Divide spinach equally, top with two tofu pieces per bowl.
- Garnish with green onions and carrots. Serve immediately.
Notes
- Use wheat-free tamari, gluten-free soy sauce, or coconut aminos.
- Cut the tofu block into thick slices–generally, six thick slices work well.
- Then, place paper towels or a clean kitchen towel on a large baking sheet or cutting board.
- Place the tofu on the paper or kitchen towel.
- Place another layer of towels over the tofu, then place another baking sheet on top.
- Weigh it down with heavy books or a cast-iron skillet. Let sit for about 30 minutes.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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