Crispy Tofu Sesame Noodles
Ok, I’ve been vacationing pretty hard the past few weeks, and fighting off a midsummer cold as well, but I’m finally back to share one of my favorite vegetarian meals that’s great for lunch or dinner – any time of year.
Tofu noodles are something that always sounds good to me. I’m not sure why. But no matter how hot it is outside, whether I have a cold, how I’m feeling or how hungry I am, I think I could always eat some. Kinda weird since I didn’t grow up eating tofu (also weird considering how much I eat nowadays), but that’s how it is.
This recipe has a new take on tofu than many of my past applications – usually I fry it in a mixture of butter and oil until it’s golden brown. This tofu, in fact, is BAKED. Yes, I’m just as surprised as you are. I didn’t do it for health reasons, more like laziness reasons, but I like the way it turned out, and I’ll definitely be trying this method in the future.
As I’m writing this, we even had a very similar thing for dinner tonight. The sesame noodle life is our way of life.
And the best part is, this is great for making ahead, too. I might store it separately from the tofu if you are making a big batch ahead, but it’s great to batch for a delicious, cold lunch.
Crispy Tofu Sesame Noodles
Ingredients
- 4 oz. spaghetti
- 1/2 block of tofu, cut into slices and then squares
- 2 Tbsp. cornstarch
- 2 Tbsp. soy sauce
- 2 Tbsp. olive oil
- 1 carrot, shredded
- 2 green onions, chopped
- 1 Tbsp. fresh lime juice
- 1 Tsp. sesame oil
- zest of 1 lime
- 1 Tbsp. soy sauce
- Sesame seeds and cilantro for topping
Instructions
- Preheat the oven to 400 degrees. Dab tofu squares with a paper towel to dry. Gently toss in a bowl with the cornstarch, soy sauce and olive oil. Bake for about 15 minutes or until crispy.
- Cook the pasta according to the packaged directions. Drain.
- Toss the pasta with the carrots, green onions, lime juice, sesame lime zest, and 1 Tbsp. soy sauce.
- Top with tofu, extra sesame seeds and cilantro