Sesame Noodles with Tofu
and bok choy / carrots
Ingredients
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
Amount Per Serving
Calories
698
Just a moment...
% Daily Value
Total Fat
32g
48%
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Saturated Fat
5g
24%
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Trans Fat
0g
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Cholesterol
0mg
0%
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Sodium
1030mg
43%
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Total Carbohydrate
83g
28%
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Dietary Fiber
13g
51%
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Sugars
7g
Just a moment...
Protein
31g
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Prep
- 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)
- Make tofu seasoning - Mix together garlic powder, onion powder, salt and black pepper. (Can be done up to 5 days ahead)
- 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)
- Tofu - Press out any water. Slice into matchsticks and toss with tofu seasoning. (Can be done up to 2 days ahead)
- 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
- 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.
- 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.
- Pour soy-ginger sauce over vegetables and cook for 1 minute more. Remove from heat and stir in noodles.
- Divide noodles between serving bowls. Top with tofu and green parts of green onions. Serve with lime wedges on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
698
Just a moment...
% Daily Value
Total Fat
32g
48%
Just a moment...
Saturated Fat
5g
24%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
Just a moment...
Sodium
1030mg
43%
Just a moment...
Total Carbohydrate
83g
28%
Just a moment...
Dietary Fiber
13g
51%
Just a moment...
Sugars
7g
Just a moment...
Protein
31g
Just a moment...
Reviews
Ratings
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.
0 HelpfulSalmon 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.
0 HelpfulGreat 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.
0 HelpfulThe noodles were great, I think I will cut down on the carrots next time, there was a lot left in the bowl after dinner.
0 Helpful