Vegan Ginger Sesame Noodles with Crispy Tofu

by

Wooden serving spoon Stir-fry the sesame noodle tofu in a bowl

All the flavor and comfort of your favorite noodle stir-fry takeout, but easier than deciding where to order? You bet! This is easy, Weekly-friendly Cooking is a breeze thanks to one of our favorite kitchen essentials: the sheet pan.

Saucy, ginger sesame noodles with delicious seasoned tofu and crispy roasted vegetables are nutritious, 10-component Party in a bowl! Consider planning dinners. Let us show you how it’s done!

Red cabbage, brown rice noodles, maple syrup, lime, tofu, chili garlic sauce, sesame oil, toasted sesame oil, green beans and tamari

Let’s start with the best part: the the sauce! Made with tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, ginger, chili garlic sauce (or Sriracha) and optional lime juice, it Super deliciousa little Sweet and nuttyAnd there is one Subtle heat!

Whisk together a spicy, savory, gingery sauce

Save some of the sauce to add flavor to the tofu and the rest to toss with the noodles later. PS if you love Crispy Tofu And haven’t gotten on the crumbled tofu train yet, consider this your invitation!

Drizzle a ginger sauce over the tofu tofu on a baking sheet

After that, it’s time for the vegetables! Cabbage and green beans go on the same sheet pan as tofu because extra messy foods kill the fun. Give them a little splash of tamari and a drizzle of avocado oil Taste with simplicity!

Holding a baking sheet of seasoned tofu, green beans and red cabbage

While the combo is in the oven, cook your favorite noodles (we like brown rice udon noodles for a takeout vibe). Then add tofu and vegetables once Crispy and caramelized at the edgesAll that remains is to join together and dive!

Using a wooden salad spoon to toss ginger sesame noodles with baked crispy tofu and vegetables

We can’t wait for you to try this dish! This is:

Super tasty
ginger
comfortable
satisfactory
Protein-packed
& very tasty!

This is the perfect meal when you want something nutritious easily! And while plenty filling on its own, it would also be amazing with our Spicy Garlic Edamame (The Ultimate Appetizer!).

More weeknight-friendly vegan mains

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

Serving bowls of vegan ginger sesame noodles with large bowls and crispy tofu

Q. Time 25 minutes

cooking time 30 minutes

total time 55 minutes

serving 4 (Environment)

course entry

cuisine Asian-inspired, gluten-free, vegan

Freezer friendly no

Does it keep? 3-4 days

the sauce

  • 2 ½ table spoon Tamari (Make sure gluten-free if necessary)
  • 1 ½ table spoon Avocado (or olive) oil
  • 1 table spoon Toasted sesame oil
  • 1 table spoon Maple syrup
  • 1 table spoon Grated fresh ginger (1-2 inch ginger yield ~ 1 tablespoon grated)
  • 2-3 teaspoon Chili Garlic Sauce (or Sriracha)
  • 2 teaspoon Lemon juice (optional)

Tofu and vegetables

  • 1 (14 oz.) package Extra firm tofu
  • 1 ½ the cup Fresh green beans, ends trimmed, cut into thirds
  • 2 the cup Red cabbage, cut into 1/4-inch pieces
  • 1 ½ table spoon Avocado (or olive) oil
  • 1 teaspoon Tamari (Make sure gluten-free if necessary)

Noodles

  • 8 oz Brown rice noodles (We like Lotus Foods // or other noodles like buckwheat soba or spaghetti // make sure gluten-free if needed)

Garnish optional

  • 3 table spoon Thinly sliced ​​green onion
  • 1 table spoon sesame seeds

  • Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

  • Wrap your extra firm tofu in an absorbent towel. Place something heavy on top – like a cast iron skillet – to press out excess moisture for 15 minutes. Alternatively, use a tofu press.

  • Sauce: Meanwhile, in a small bowl, whisk together the tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, grated ginger, chili garlic sauce (or Sriracha), and optional lime juice. Set aside.

  • Tofu: Slice tofu into 1/2-inch-thick slices and arrange on one half of a parchment-lined baking sheet. Pour 1/4 cup sauce (60 ml // adjust if changing default number of servings) over tofu and toss to coat evenly. Set aside. Place excess sauce in a serving bowl.

  • Vegetables: Prepare the vegetables. Cut the green beans into thirds. Cut the cabbage into quarters, remove the core, and cut the quarters into 1/4-inch slices until you have about 2 cups of shredded cabbage (adjust amounts if changing batch size). Place the other half of the vegetables on the baking sheet next to the tofu. Drizzle the oil and tamari over the vegetables and toss to coat, making sure to keep the tofu and vegetables separate.

  • Place the tofu and vegetables in the preheated oven and bake for 30-35 minutes, tossing halfway through, until the tofu and vegetables are crispy and lightly browned on the edges.

  • Noodles: While the vegetables and tofu bake, bring a large pot of water to a boil. Once the water boils, cook the noodles of your choice according to package directions. When done, drain the noodles and keep aside.

  • When the tofu and vegetables are cooked, remove from the oven and place the vegetables and noodles in a serving bowl with any extra sauce. Toss well to coat.

  • To serve, top noodles and vegetables with crispy tofu and garnish with optional chopped green onions and sesame seeds. Enjoy!

  • Fresh is best. Leftovers will keep in a sealed container in the fridge for up to 3-4 days. Not freezer friendly.

*Nutrition information is a rough estimate calculated without optional ingredients.

Worship: 1 bhajana Calories: 476 Sugars: 55.7 g Protein: 20.9 g Fat: 20.7 g Saturated Fat: 2.9 g Polyunsaturated Fats: 4.9 g Monounsaturated fats: 8.9 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 769 mg Potassium: 554 mg Fiber: 4.7 g Sugar: 7.4 g Vitamin A: 50 IU Vitamin C: 21 mg Calcium: 423 mg Iron: 5.3 mg



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