Sesame Noodles with Tofu
I have been wanting to try tofu for ages now. Then I got thinking about going the whole hog and make a tofu dish, but ensuring it was vegan too. Nothing like jumping in the deep end! As it turns out it wasn't too difficult, it was created with good reviews too.
I have been wanting to try tofu for ages now. Then I got thinking about going the whole hog and make a tofu dish, but ensuring it was vegan too. Nothing like jumping in the deep end! As it turns out it wasn't too difficult, it was created with good reviews too.
- 2 tbsp soy sauce
- 1 clove garlic thinly sliced
- 300 g firm tofu drained and cubed
- 300 g vegetables (i used a packet of stir fry veg with broccoli, mini sweetcorn, sugar snap peas)
- small piece of ginger peeled and grated
- 250 g wholewheat noodles
- 1 tbsp sesame seed
- 1 tbsp sesame oil plus a drizzle more to serve
- Carbohydrate 9.12907501403111 g
- Cholesterol 0 mg
- Fat 6.77582500962599 g
- Fiber 2.2567500085902 g
- Protein 8.80342500720021 g
- Saturated Fat 0.974155001356367 g
- Serving Size 1 1 Serving (345g)
- Sodium 35.0200000158402 mg
- Sugar 6.87232500544092 g
- Trans Fat 0.519140000638582 g
- Calories 124 calories
Step-by-step
- Cook the noodles according to package instructions, then drain and set aside.
- While the noodles are draining, drain and cut the tofu. Place it in a bowl with soy sauce and half the oil.
- Heat the remaining oil in a wok. Add the vegetables, ginger, and garlic, and stir-fry for a couple of minutes.
- Add a couple of tablespoons of water and stir-fry for another minute.
- Add the noodles, sesame seeds, and the soy sauce from the tofu to the stir-fry.
- After a couple of minutes, add the tofu. Cover the wok with tin foil and let the tofu warm through for a few minutes.
- Carefully mix the tofu with the noodles before serving. Drizzle with sesame oil.
My Delicious Vegan Sesame Noodle Adventure
For ages, I'd been eyeing tofu, intrigued by its versatility and health benefits. But I hesitated, unsure where to start. Then, one day, I decided to dive right in – a fully vegan tofu dish! I imagined it would be challenging, a culinary Everest to climb. To my surprise, it was surprisingly straightforward and the results? Absolutely delicious! The internet was rife with similar recipes, so I knew I was on the right path. The whole experience was incredibly rewarding, proving that even seemingly intimidating recipes can be tackled with a little confidence.
This recipe became my go-to comfort food, a quick and easy meal I could whip up on busy weeknights. The nutty sesame flavor complements the soft tofu beautifully, while the vibrant vegetables add a welcome burst of freshness. It's a complete meal, packed with protein and flavor, perfect for a satisfying lunch or light dinner. What’s more, it's easily adaptable. Feel free to experiment with different vegetables—broccoli, peppers, carrots, mushrooms—whatever you have on hand will work wonderfully. The beauty of this dish lies in its simplicity. It's not about fussy techniques or complex ingredients; it’s about fresh, wholesome ingredients coming together in perfect harmony.
I’ve made this recipe countless times now, always tweaking it slightly depending on my mood and what's in my fridge. Sometimes I add a sprinkle of chili flakes for a spicy kick, other times I incorporate leftover cooked chicken or shrimp for a protein boost. The possibilities are endless! But no matter how I adapt it, the core recipe always delivers. It’s a testament to the power of simple, well-chosen ingredients.
The key to success lies in using high-quality tofu. Firm or extra-firm tofu works best as it holds its shape well during cooking. Don't be afraid to experiment with different types of noodles too. Rice noodles, soba noodles, or even spaghetti would all work well in this recipe. And the sesame oil? Oh, the sesame oil! A good quality sesame oil is essential to achieve that rich, nutty flavor that makes this dish so special. A simple drizzle at the end really elevates the dish to a whole new level.
So, there you have it, my simple, delicious, and incredibly adaptable vegan sesame noodle recipe. Give it a try, and let me know what you think! I am sure it will quickly become one of your favorite meals. It’s easy to adapt to dietary needs, budget-friendly, and the best part? It tastes fantastic!
Ingredients (easily adaptable to your taste and needs):
- 2 tbsp soy sauce
- 1 clove garlic, thinly sliced
- 300 g firm tofu, drained and cubed
- 300 g vegetables (stir-fry vegetables, broccoli, peppers, etc.)
- Small piece of ginger, peeled and grated
- 250 g wholewheat noodles (or your preferred noodle type)
- 1 tbsp sesame seeds
- 1 tbsp sesame oil, plus a drizzle more to serve
