Sesame Tofu Noodle Bowl
Finding easy lunches that are both nutritious and tasty can sometimes be a challenge. This sesame tofu noodle bowl is a perfect solution, and what's more, it can be on the table in just 25 minutes.
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.
Nutrition
Calories: 538kcalCarbohydrates: 60.8gProtein: 34.7gFat: 16.8gSaturated Fat: 0.7gFiber: 4.5g
Tried this recipe?Let us know how it was!