Print

Vegan Ginger Sesame Noodles with Crispy Tofu Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

This Vegan Ginger Sesame Noodles with Crispy Tofu recipe offers a perfect balance of flavors and textures, combining marinated crispy baked tofu, vibrant sautéed green beans and red cabbage, and tender brown rice noodles tossed in a ginger-sesame sauce. It’s a wholesome, gluten-free, and vegan dish ideal for a satisfying lunch or dinner.

Ingredients

Sauce

  • 2 ½ Tbsp tamari (ensure gluten-free as needed)
  • 1 ½ Tbsp avocado or olive oil
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp maple syrup
  • 1 Tbsp grated fresh ginger (1-2 inches ginger yields ~1 Tbsp grated)
  • 2-3 tsp chili garlic sauce or sriracha
  • 2 tsp lime juice (optional)

Tofu and Vegetables

  • 1 (14 oz.) package extra-firm tofu
  • 1 ½ cups fresh green beans, ends trimmed, cut into thirds
  • 2 cups red cabbage, sliced into 1/4-inch slices
  • 1 ½ Tbsp avocado or olive oil
  • 1 tsp tamari (ensure gluten-free as needed)

Noodles and Garnish

  • 8 oz. brown rice noodles
  • 3 Tbsp thinly sliced green onion
  • 1 Tbsp sesame seeds

Instructions

  1. Preheat and Prepare Tofu: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Wrap the extra-firm tofu in an absorbent towel and place a heavy object on top to press out moisture for 15 minutes, or use a tofu press.
  2. Make the Sauce: In a small bowl, whisk together tamari, avocado or olive oil, toasted sesame oil, maple syrup, grated ginger, chili garlic sauce, and optional lime juice. Set aside.
  3. Prepare Tofu for Baking: Crumble the pressed tofu into pieces smaller than ½ inch and arrange them on half of the parchment-lined baking sheet. Pour ¼ cup of the sauce over the tofu and toss to coat evenly. Place the remaining sauce in a serving bowl for later use.
  4. Prepare Vegetables: Chop the green beans into thirds. Cut the red cabbage into quarters, remove the core, and slice into ¼-inch pieces to yield about 2 cups. Place the vegetables on the other half of the baking sheet, drizzle with avocado or olive oil and 1 tsp tamari, and toss to coat, keeping tofu and vegetables separate.
  5. Bake Tofu and Vegetables: Bake the tofu and vegetables in the preheated oven for 30-35 minutes, tossing halfway through, until crispy and lightly browned at the edges.
  6. Cook Noodles: While baking, bring a large pot of water to boil and cook the brown rice noodles according to package instructions. Drain and set aside.
  7. Toss Vegetables and Noodles: Remove tofu and vegetables from the oven. Transfer the vegetables and noodles into the serving bowl containing the extra sauce and toss well to coat.
  8. Serve: Top the tossed noodles and vegetables with the crispy tofu. Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!
  9. Storage: Best served fresh. Store leftovers in a sealed container in the refrigerator for up to 3-4 days. Not recommended for freezing.

Notes

  • Pressing tofu is crucial for achieving crispy texture when baking.
  • Adjust chili garlic sauce or sriracha to taste based on preferred spice level.
  • Use gluten-free tamari if gluten sensitivity is a concern.
  • The lime juice adds brightness but is optional.
  • Brown rice noodles may be substituted with other gluten-free noodles or regular noodles if preferred.
  • This dish is best enjoyed fresh, as tofu texture may change if refrigerated for too long.

Find it online: https://glowcooks.com/vegan-ginger-sesame-noodles-with-crispy-tofu-recipe/