Ready in about 25 mins, this sesame tofu noodle bowl is a great one to have in your repertoire for easy lunches and dinners.
It has a bit of everything. The noodles make it filling and fun, the tofu packs a protein punch and the greens add lots of vitamins , minerals and fibre. It’s all finished in a gorgeous ginger, lime and garlic dressing. The whole dish tastes fresh and delicious.
How to make this sesame tofu noodle bowl
Cut the tofu into triangles. Marinate in tamari, rice vinegar and a little maple syrup for 10 minutes. Using a griddle pan, fry the tofu on each side for a few minutes so you get nice lines.
Whilst the tofu is marinating, cook the noodles with the broccoli and edamame for 5-6 minutes.
Mix the dressing ingredients together. Add the noodles and veg to a large serving bowl. Pour over the dressing and mix well. Top with the tofu, some chopped spring onions, sesame seeds.
Storage and shelf life
If you don’t eat all of this in one sitting, it will last for about 3 days in a sealed tub in the fridge. You can either eat cold or warm up, whatever you prefer.
I don’t recommend freezing.
Recipe Tips
- You can play around with which veggies you use. I like broccoli as it’s one of the best veggies for health. Its vitamin and mineral profile is amazing. It’s also anti-inflammatory, high in anti-oxidants and full of fibre.
- This works very well for meal prep. You can box up into portions and keep in the fridge.
- Any noodles will work for this dish. If you are gluten-free then use gf ones but, if not, use any noodles you like. I have used some rice noodles for this recipe.
- If you don’t want noodles this recipe also works well with brown rice or quinoa.
- The dressing is great as a standalone option for many dishes. If you don’t use it all, keep it in a jar in the fridge and it will last for at least a week.
- If you are not a fan of sesame seeds then the tofu also works well without.
If you liked this recipe, why not try:
Noodle Salad with Almond Butter Dressing
Sweet Potato & Black Bean Bowl
Air Fryer Coconut Crusted Tofu
Sesame Tofu Noodle Bowl
Ingredients
Ingredients for the sticky tofu:
- 1½ large blocks of firm tofu (600g)
- 1 tbsp sesame oil
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
Other ingredients
- 4 portions of noodles
- 1 cup frozen edamame beans (160g)
- Large bunch of tenderstem broccoli (200g)
Dressing ingredients
- 1 garlic clove
- Small piece of ginger
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 2 tbsp lime juice
- Handful of chopped, fresh mint leaves
Toppings
- Mix of white and black sesame seeds
- Spring onions
Instructions
- To make the sticky tofu, drain the tofu and pat dry. If you have a tofu press use this. Chop into small triangles. Mix 2 tbsp of tamari with 2 tbsp of rice wine vinegar and 1 tbsp maple syrup and marinate the tofu for 10 mins (or longer if you have time).
- Whilst the tofu is marinating, boil the water for the noodles. When ready, cook the noodles with the broccoli and edamame for 5-6 minutes (or as per packet instructions). Drain and set aside.
- Heat up the sesame oil in a griddle pan. Fry the tofu until all sides are crispy (if you still have marinade left, add it all to the pan).
- Mix the dressing ingredients together. Add the noodles and veg to a large serving bowl. Pour over the dressing and mix well. Top with the tofu, some chopped spring onions, sesame seeds and some more mint leaves.
Notes
-
- I cook the vegetables and noodles in the same pan. This is purely for ease. If you would rather, you can cook them separately.
- it will last for about 3 days in a sealed tub in the fridge. You can either eat cold or warm up, whatever you prefer.
- Any noodles will work for this dish. If you are gluten-free then use gf ones but, if not, use any noodles you like. I have used some rice noodles for this recipe.
- The dressing is great as a standalone option for many dishes. If you don’t use it all, keep it in a jar in the fridge and it will last for at least a week.
- I use 600g of tofu for this recipe. When you are serving 4 people, more than one block of tofu really ups the protein content.
This recipe, as well as many more sound absolutely delish, but I wonder if you could give sodium content as well? Thank you, lisa4jp@yahoolcom
Hi, I don’t tend to add it as it’s not usually very accurate but according to my records it looks like about 900mg of sodium.