Description
A quick recipe for savory plant-based noodles with a sesame sauce.
Ingredients
Scale
- 12 oz noodles (ramen or spaghetti)
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil, divided
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup soy sauce (or tamari)
- 3 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha (optional)
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 tablespoon toasted sesame seeds for garnish
- 2 green onions, sliced for garnish
Instructions
- Cook noodles according to package directions. Drain and set aside.
- In a bowl, toss the cubed tofu with 2 tablespoons soy sauce and 1 tablespoon cornstarch until coated.
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.
- Add the remaining 1 tablespoon of sesame oil to the skillet. Add broccoli and carrots. Stir-fry for 3-4 minutes until tender-crisp.
- In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, maple syrup, ginger, garlic, and sriracha (if using).
- Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer.
- In a separate small bowl, mix 2 tablespoons of water with 1 teaspoon of cornstarch to create a slurry. Pour the slurry into the simmering sauce and stir until the sauce thickens slightly.
- Return the cooked tofu to the skillet. Add the cooked noodles. Toss everything together until the noodles and tofu are well coated with the sauce.
- Serve immediately, garnished with toasted sesame seeds and sliced green onions.
Notes
- Pressing the tofu removes excess water, helping it crisp up better during cooking.
- Adjust the amount of sriracha to control the spice level.
- Use gluten-free tamari and gluten-free noodles for a gluten-free version.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 850
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 6
- Protein: 25
- Cholesterol: 0
Keywords: plant based, vegan, sesame chicken, noodles, tofu, stir fry, asian recipe