Sesame Noodle Tofu Bowls are a wonderful mix of chewy noodles, crispy tofu, and a flavorful sesame dressing that feels light but filling. The nutty sesame and hint of soy create a perfect harmony that’s both simple and satisfying. These bowls are bright with fresh veggies and a sprinkle of sesame seeds, making every bite fresh and tasty.
I love making these bowls when I want something quick but still full of flavor. The tofu gets nicely crisped on the outside, which adds a great texture contrast to the soft noodles. A little drizzle of extra sesame oil on top always makes it taste even better. Plus, they’re so easy to toss together after a long day.
My favorite way to serve these bowls is with some crunchy green onions and a squeeze of lime to brighten everything up. They’re perfect for lunch or dinner, and even better as leftovers that I can grab for a quick meal. I find this dish is one that everyone seems to enjoy, even friends who aren’t usually tofu fans!
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best here because it holds its shape and crisps up nicely. If you’re short on time, try pre-pressed tofu. You can also swap tofu for tempeh for a nuttier flavor and firmer texture.
Noodles: Udon or ramen noodles are great for their chewiness. Rice noodles or soba noodles can be used if you want a gluten-free or lighter option.
Tahini: This sesame paste is essential for the creamy sauce. If you don’t have tahini, smooth peanut butter can be a flavorful substitute, though it changes the taste slightly.
Sesame Oil: Use toasted sesame oil for that distinctive nutty aroma, which gives the dish its character. You can add a bit more at the end to enhance the flavor.
Vegetables: Spiralized carrot and zucchini add crunch and freshness. If you don’t have a spiralizer, thinly sliced or julienned veggies work fine. Bok choy or baby spinach adds a nice tender bite and easy greens.
How Do You Get Crispy Tofu Every Time?
Getting tofu crispy can be tricky but is totally doable with some patience:
- First, press the tofu well to remove water. The dryer it is, the better it crisps.
- Cube the tofu evenly so they cook uniformly.
- Marinate the tofu to infuse flavor before cooking.
- Heat your pan to medium-high and add enough oil to coat the surface.
- Place tofu pieces without crowding the pan, letting them cook undisturbed for a few minutes before flipping.
- Turn each side until golden and crispy, about 8-10 minutes total.
Using these steps, you’ll have tofu that’s crispy outside and tender inside, perfect for topping your noodle bowls.
Equipment You’ll Need
- Large pot – I use this to cook the noodles quickly and easily.
- Skillet or non-stick frying pan – perfect for crisping up the tofu and sautéing greens.
- Mixing bowls – for making the sesame sauce and marinating the tofu.
- Spiralizer or vegetable peeler – to create the carrot and zucchini noodles.
- Whisk or spoon – to mix the sauce smoothly.
- Measuring spoons and cups – for accuracy and easy prep.
Flavor Variations & Add-Ins
- Swap tofu for cooked chicken or shrimp for a different protein option.
- Add chopped peanuts or cashews on top for extra crunch.
- Mix in sliced bell peppers or snap peas for more color and crunch.
- Use sriracha or chili oil to add some heat to the sauce or when serving.
Sesame Noodle Tofu Bowls
Ingredients You’ll Need:
Main Ingredients:
- 12 oz udon or ramen noodles
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tbsp sesame oil, plus extra for cooking
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 large carrot, spiralized or julienned
- 1 medium zucchini, spiralized
- 2 cups baby spinach or bok choy
- 2 green onions, thinly sliced
- 1-2 tbsp sesame seeds (white or toasted)
- Optional: red pepper flakes or chili paste for heat
Sesame Sauce:
- 1/4 cup tahini
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tsp toasted sesame oil
- 2-3 tbsp warm water (to thin sauce)
- 1 clove garlic, minced
- 1 tsp grated ginger
- Optional: squeeze of lime juice
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the tofu and marinate, 10 minutes to cook the noodles and tofu, plus a few minutes for making the sauce and sautéing vegetables. Overall, you can expect to spend around 25-30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Marinate the Tofu:
Start by pressing the tofu to remove extra moisture. Cut the tofu into 1-inch cubes. In a bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp sesame oil, minced garlic, and grated ginger. Gently toss the tofu cubes into this marinade, making sure each piece is coated. Let it sit for 15 minutes while you prep other ingredients.
2. Cook the Noodles:
Bring a pot of water to a boil and cook the noodles following the package instructions until tender. Drain and rinse them under cold water to stop cooking, then set aside.
3. Make the Sesame Sauce:
In a small bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup, toasted sesame oil, minced garlic, grated ginger, and lime juice if using. Add warm water little by little and whisk until you get a smooth, creamy sauce that’s easy to toss with noodles.
4. Cook the Tofu:
Heat a drizzle of sesame oil in a skillet over medium-high heat. Add the marinated tofu cubes in a single layer, cooking them without stirring for a few minutes to let them crisp up. Turn and cook all sides until they become golden and crispy, about 8-10 minutes total. Remove the tofu from the pan and set aside.
5. Sauté Greens and Veggies:
In the same skillet, add a little more oil if needed and sauté the baby spinach or bok choy until just wilted. Remove from heat and keep warm.
6. Assemble Your Bowl:
Toss the cooked noodles with the sesame sauce until evenly coated. Place the noodles in bowls, then top with the sautéed greens, spiralized carrot and zucchini, and crispy tofu cubes.
7. Garnish and Serve:
Garnish with sliced green onions and sprinkle sesame seeds over the top. Add a pinch of red pepper flakes or a spoonful of chili paste if you like a little heat. For an extra boost of flavor, drizzle some more toasted sesame oil or a little lime juice.
8. Enjoy!
This dish is best enjoyed fresh and warm, but leftovers keep well in the fridge and can be eaten cold or reheated.
Can I Use Frozen Tofu for This Recipe?
Yes! Freezing tofu changes its texture, making it chewier and more absorbent, which works great here. Just thaw it completely, press out excess water, and proceed with the recipe.
How Can I Make This Dish Gluten-Free?
Use gluten-free noodles like rice noodles or gluten-free soba. Also, choose tamari or a gluten-free soy sauce to keep the flavors authentic and safe.
Can I Prepare This Recipe in Advance?
Absolutely! Marinate the tofu and make the sesame sauce a few hours or even a day ahead. Cook noodles and tofu fresh for the best texture, but you can refrigerate prepped ingredients separately to save time.
What’s the Best Way to Store Leftovers?
Store leftover noodles, tofu, and veggies separately in airtight containers in the fridge for up to 3 days. Reheat tofu and veggies in a skillet for crispiness, and warm noodles gently before serving.
