Description
Tender noodles tossed with vibrant veggies and a zesty lime dressing, topped with crispy baked tofu. A quick and satisfying weeknight meal.
Ingredients
Units
Scale
- 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