What happens when a professional ballerina decides to take control of her nutrition? Delicious, elegant recipes are created. Check out this sesame tofu and carrot noodles recipe from Sassy of Naturally Sassy.
Images courtesy of Naturally Sassy
Growing up as a professional ballerina, Sassy was constantly under-eating and never quite felt energized enough to do her work. An injury caused her to change her mindset on food to use it as FUEL, and she fell in love with creating healthier recipes that gave her sustained energy, strength and they were flavorful, too. At just 16 years old, Sassy launched her first cookbook, a line of limited edition energy bars, and launched Naturally Sassy. Her goal of inspiring and fueling others with delicious recipe ideas has been achieved. 
She now has her own online studio and app (Be sure to check it out!) which combines Sassy’s delicious plant-based recipes with ballet-based workouts for well-rounded results. The recipe on the app that is a part of the sculpt plan that instantly caught our eye? The sesame tofu and carrot noodles.
Print
Sesame Tofu and Carrot Noodles
- Total Time: 45 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Vegan, Vegetarian
Description
Spiralized carrots meet baked sesame tofu in this vibrant, healthy noodle bowl. Quick, flavorful, and perfect for a weeknight meal.
Ingredients
- 8 LARGE CARROTS
- 1 lbs (454 g) extra-firm tofu
- 2 tbsp tamari
- 2 cloves (minced) garlic
- 1 tbsp honey
- 1 tbsp grated peeled fresh ginger
- 1 tsp toasted sesame oil
- Salt
- Black pepper
- 1 tsp sesame seeds
- Olive oil
Instructions
- Preheat the oven to 350°F (177°C).
- Line a plate with paper towels, place the tofu on top, cover with more paper towels, and press until dry. Let it rest covered for a few minutes until all liquid is gone.
- In a large bowl, whisk together the tamari, garlic, honey, ginger, and sesame oil. Stir in the sesame seeds.
- Cut the tofu into triangles, dip into the mixture, coating both sides, and place onto a baking tray lined with parchment paper.
- Cook the tofu for 25 minutes at 350°F (177°C), flipping halfway through.
- Spiralize the carrots to make carrot noodles.
- Heat a teaspoon of sesame oil in a pan and sauté the carrot noodles until soft.
- Add the carrots to a serving bowl and top with the tofu.
Notes
- For extra crispy tofu, bake it for an additional 5-7 minutes at 400°F (204°C).
- If you don’t have a spiralizer, you can julienne the carrots using a vegetable peeler or sharp knife.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 20
Frequently Asked Questions
Can I use a different type of noodle instead of carrot noodles?
Yes, you can substitute carrot noodles with zucchini noodles or rice noodles depending on your preference.
What should I do if my tofu is not browning properly?
Ensure that your tofu is pressed well to remove excess moisture and use a non-stick skillet over medium-high heat for better browning.
How can I adjust the sesame sauce if I prefer it less sweet?
You can reduce the amount of maple syrup in the sesame sauce or replace it with a splash of soy sauce for a saltier flavor.
