Sesame Tofu with Spinach and Rice Noodles in Ginger Broth is a beautiful Asian-inspired meatless meal even a carnivore can love!
Sesame Tofu with Spinach and Rice Noodles in Ginger Broth is satisfying, healthful, light, vegan, easily made gluten-free and a textural and flavor explosion. If you’re a meat-eater, it will be hard to miss the meat.
Tofu tends to suffer from an image problem because alone it is rather bland. However, that quality–much like a piece of plain unseasoned fish or chicken–makes it a culinary blank canvas. Tofu absorbs the flavor of anything it is cooked with.
How to remove water from tofu:
Tofu is packed in water, therefore, it’s necessary to gently press the water out of it. 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 sit for about 30 minutes.
You’ll be amazed at how much water was in the tofu! Here’s more information on how to do it from About.com.
Tips for making Sesame Tofu with Spinach and Rice Noodles in Ginger Broth:
- Marinate the tofu for this dish briefly 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. You want to be careful not to burn the sesame seeds.
- The ginger-infused broth makes a delicious low-calorie alternative to a sauce.
- Any baby green such as kale, bok choy or mustard may be used.
Serve atop brown rice noodles topped with shredded carrots and thinly sliced scallion. Delish!
More great vegan recipes!
- Curried Roast Vegetables
- Vegan Indian Cauliflower and Chickpea Curry
- Vegan Thai Red Curry with Cauliflower and Potatoes
- 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
Helpful tools and equipment (Affiliate Links):
- 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
- 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.
Prep time includes draining tofu and then marinating it. TO MAKE GLUTEN-FREE: Use wheat-free tamari, gluten-free soy sauce or coconut aminos.
Amount Per Serving: Calories: 267Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 3689mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 11g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.