Tender noodles are tossed with shredded carrots, green onions, lime juice, and sesame oil, then topped with golden, crunchy baked tofu.

Units Scale

4 oz dried noodles (about 115g)

1/2 block of tofu, cut into slices and then squares (approx. 7 oz, 200g)

2 tablespoons cornstarch (30g)

2 tablespoons soy sauce (30 mL), divided

2 tablespoons olive oil (30 mL)

1 medium carrot, shredded

2 green onions, chopped

1 tablespoon fresh lime juice (15 mL)

1 teaspoon sesame oil (5 mL)

Zest of 1 lime

Sesame seeds, for topping

Fresh cilantro, for garnish

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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:

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.