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Sesame Tofu Noodle Bowls

Golden tofu, soft noodles and crunchy vegetables with a ginger-sesame dressing.

Prep 15 minCook 20 minServes 3
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Sesame Tofu Noodle Bowls; recipe illustration
Recipe illustration created for Spoon & Joy. Not a photograph of a kitchen-tested dish.

Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.

A note on this recipe

Drain the tofu well and pat the cubes dry before frying. Give each side time against the pan before turning; constant stirring makes it harder to form golden edges.

Ingredients

  • 14 oz (400 g) firm tofu, drained and cubed
  • 6 oz (170 g) dry rice noodles
  • 1 tbsp neutral oil
  • 1 carrot, grated
  • 1 cucumber, sliced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp maple syrup
  • 1 tsp grated ginger

How to make it

01

Press tofu gently in a clean towel for ten minutes.

02

Cook rice noodles according to package instructions.

03

Heat neutral oil in a skillet and brown tofu on several sides.

04

Whisk soy sauce, vinegar, sesame oil, maple syrup and ginger.

05

Divide noodles between bowls; add tofu, carrot and cucumber, then toss with sauce.

Kitchen notes & substitutions

Watch the noodles

Rice noodles vary in thickness. Follow the packet, drain as soon as tender, and toss with the dressing before they stick together.

A useful variation

Use spaghetti if that's what's in your pantry. Press tofu well for better browning.

Storage & making ahead

Refrigerate noodles, tofu and vegetables separately for 3–4 days. Keep sauce sealed and chilled.

For temperature guidance, see FoodSafety.gov.

Questions about this recipe

Can I use frozen vegetables?

Yes, thaw or cook according to package directions and drain well.

Spoon & Joy / Recipe card

Sesame Tofu Noodle Bowls

Golden tofu, soft noodles and crunchy vegetables with a ginger-sesame dressing.

Prep 15 minCook 20 minServes 3

Ingredients

Instructions

  1. Press tofu gently in a clean towel for ten minutes.
  2. Cook rice noodles according to package instructions.
  3. Heat neutral oil in a skillet and brown tofu on several sides.
  4. Whisk soy sauce, vinegar, sesame oil, maple syrup and ginger.
  5. Divide noodles between bowls; add tofu, carrot and cucumber, then toss with sauce.

Sample recipe, not yet kitchen-tested. Image illustrative.

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