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Sesame Noodles with Tofu
and bok choy / carrots

Active: 35 min Total: 35 min
Pan seared tofu tops this savory sesame noodle stir-fry that makes great leftovers and is packed full of vegetables.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Soy Ginger Sauce:
  • Ginger - 1 Tbsp, grated
  • Brown sugar - 1 tsp
  • Sesame seeds, white (opt) - 2 tsp
  • Water - 2 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Oil, cooking - 2 Tbsp
  • Lime juice - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Peanut butter - 1 Tbsp
  • Miso paste, any type - 1 Tbsp
Sesame Noodles with Tofu:
  • Garlic powder - 2 tsp
  • Onion powder - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Pasta, spaghetti or linguini - 12 oz
  • Tofu, extra firm (vacuum packed preferable) - 16 oz, matchsticks
  • Bok choy - 1/2 lb, chopped
  • Carrots - 8 oz, grated (look for pre-grated)
  • Limes - 1, wedges
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Oil, cooking - 2 Tbsp + 1 Tbsp
  • Soy ginger sauce (ingredients listed separately) - ~3/4 cup

Nutrition Facts

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Prep

  1. Make soy ginger sauce - Grate ginger. Combine ginger with remaining ingredients for the sauce. Whisk to combine. (Can be done up to 5 days ahead)
  2. Make tofu seasoning - Mix together garlic powder, onion powder, salt and black pepper. (Can be done up to 5 days ahead)
  3. Boil noodles - Bring a saucepan of water to boil. Add noodles and cook according to package instructions. If making ahead, toss with some oil to keep from sticking. (Can be done up to 4 days ahead)
  4. Tofu - Press out any water. Slice into matchsticks and toss with tofu seasoning. (Can be done up to 2 days ahead)
  5. Bok choy / Carrots / Limes / Green onions - Prep as directed. Combine bok choy, carrots and white parts of green onions. Store green parts of green onions separately. (Can be done up to 2 days ahead)

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Make

  1. Heat a wok over medium-high heat. Add cooking oil (the first portion for the noodles) and then tofu to heated wok. Let tofu cook, without stirring, until golden brown on the bottom. Then saute until golden brown on all sides, 5 to 6 minutes total. Set tofu aside and return pan to heat.
  2. Add cooking oil (the second portion for the noodles) and then carrots, bok choy and white parts of green onions to heated oil. Saute until vegetables are tender, 2 to 4 minutes.
  3. Pour soy-ginger sauce over vegetables and cook for 1 minute more. Remove from heat and stir in noodles.
  4. Divide noodles between serving bowls. Top with tofu and green parts of green onions. Serve with lime wedges on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (125)
Gluten-free (6)
Paleo (16)
Vegetarian (22)

61 reviews

Made this from the archives to sub one week, quite delicious and easy. Would make again. I enjoyed the flavouring on the tofu.

By: Caitlin
Posted: Jun 02, 2021
Diet: Vegetarian
0 Helpful

Really good, definitely a favorite.

By: Kristine
Posted: Aug 20, 2019
Diet: Original
0 Helpful

Salmon was good, but it made a lot of the noodle/veggie mixture. I will probably double the sauce for the salmon next time and use that extra on the noodles because I thought the noodles could use a little more flavor.

By: Kristen
Posted: Oct 12, 2018
Diet: Original
0 Helpful

Great stuff. Had some extra salmon from the other day and decided to use it to make this. I added a little Sriracha to spice things up with the noodles.

By: Olu
Posted: Nov 22, 2017
Diet: Original
0 Helpful

The noodles were great, I think I will cut down on the carrots next time, there was a lot left in the bowl after dinner.

By: William
Posted: Nov 08, 2017
Diet: Original
0 Helpful

lots of LO noodles! maybe add an egg in the morning?

By: Carolyn
Posted: Jun 22, 2017
Diet: Original
0 Helpful