Tofu noodles are something that always sounds good to me. No matter how hot it is outside, whether I have a cold, how I’m feeling or how hungry I am, I think I could always eat some.
This recipe has a new take on tofu than many of my past applications – usually I fry it in a mixture of butter and oil until it’s golden brown. This tofu, in fact, is baked and it tastes absolutely amazing. Crispy outside, moist and tender inside.
And the best part is, the noodles are great for making ahead, too. As delicious as a cold lunch-dish, as it is served warm for dinner. 
How to Make Sesame Noodles with Crispy Tofu
1. Prepare the Tofu:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Dab the tofu squares with a paper towel to remove excess moisture. In a medium bowl, gently toss the tofu with 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 2 tablespoons of olive oil until the tofu is evenly coated.
- Spread the tofu pieces evenly on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
2. Cook the Noodles:
- While the tofu is baking, cook the noodles according to the package directions. Once cooked, drain the noodles and set them aside.
3. Prepare the Sauce and Veggies:
- In a large bowl, combine the shredded carrot, chopped green onions, lime juice, sesame oil, lime zest, and the remaining 1 tablespoon of soy sauce. Toss everything together to coat the vegetables evenly.
4. Toss the Noodles:
- Add the drained noodles to the vegetable mixture and toss until well combined, ensuring the noodles are coated in the lime and sesame oil mixture.
5. Assemble the Dish:
- Divide the noodle mixture between plates or bowls. Top each portion with the crispy baked tofu.
- Garnish with a sprinkle of sesame seeds and fresh cilantro.
6. Serve:
- Serve immediately while the tofu is crispy and the noodles are fresh.
Recipe Notes:
- Tofu Tips: Be sure to press or dab the tofu dry before tossing it with cornstarch. This helps achieve the best crispy texture.
- Noodles: You can use any dried noodles for this dish—soba, ramen, or even spaghetti will work if you’re in a pinch.
- Customizations: Add additional vegetables like cucumber slices, bell peppers, or edamame to bulk up the dish.
- Storage: The tofu may lose its crispiness over time, but this dish can be stored in an airtight container in the refrigerator for up to 2 days.
Sesame Noodles with Crispy Tofu
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Tender noodles tossed with vibrant veggies and a zesty lime dressing, topped with crispy baked tofu. A quick and satisfying weeknight meal.
Ingredients
- 4 oz (115 g) dried noodles
- 7 oz (200 g) tofu
- 2 tbsp (30 g) cornstarch
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) olive oil
- 1 medium carrot, shredded
- 2 green onions, chopped
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp sesame oil
- Zest of 1 lime
- Sesame seeds
- Fresh cilantro
Instructions
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Dab the tofu squares with a paper towel to remove excess moisture. In a medium bowl, gently toss the tofu with 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 2 tablespoons of olive oil until the tofu is evenly coated.
- Spread the tofu pieces evenly on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
- While the tofu is baking, cook the noodles according to the package directions. Once cooked, drain the noodles and set them aside.
- In a large bowl, combine the shredded carrot, chopped green onions, lime juice, sesame oil, lime zest, and the remaining 1 tablespoon of soy sauce. Toss everything together to coat the vegetables evenly.
- Add the drained noodles to the vegetable mixture and toss until well combined, ensuring the noodles are coated in the lime and sesame oil mixture.
- Divide the noodle mixture between plates or bowls. Top each portion with the crispy baked tofu.
- Garnish with a sprinkle of sesame seeds and fresh cilantro.
- Serve immediately while the tofu is crispy and the noodles are fresh.
Notes
- For extra crispy tofu, press it between paper towels for 15 minutes before tossing with cornstarch.
- To make this dish vegan, ensure your soy sauce is gluten-free and that you use a neutral-tasting oil instead of olive oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The tofu may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 0mg
Frequently Asked Questions
How do I ensure the tofu gets crispy when baking?
Make sure to toss the tofu cubes evenly with cornstarch, soy sauce, and olive oil before spreading them on the baking sheet. Flipping them halfway through the baking time also helps achieve a golden brown and crispy texture.
What kind of noodles can I use for this recipe?
You can use any type of noodles you prefer, such as soba, rice noodles, or even spaghetti, as long as you cook them according to the package directions.
Can I use a different vegetable instead of shredded carrots?
Yes, you can substitute shredded carrots with thinly sliced bell peppers or cucumber for added crunch and flavor in the dish.
