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sesame ginger noodles with tofu and vegetables on plate with chopsticks

Sesame Ginger Noodles with Tofu and Vegetables

Melissa Altman-Traub
This easy Asian-inspired vegan main dish features the fresh flavor of ginger, sesame, and a balanced meal with protein and vegetables.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese, Japanese
Servings 2
Calories 364 kcal

Equipment

  • Wok or nonstick skillet
  • Cutting board
  • Knife
  • Bamboo or wooden spoon

Ingredients
  

  • 1 ounce (62 grams) dried Canton-style Oriental noodles
  • 8 ounces extra firm tofu
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon reduced sodium tamari sauce
  • teaspoon ground black pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons peanut oil or other neutral oil
  • 2 ounces vegetable broth or water
  • 1 tablespoon fresh lime juice
  • 1 tablespoon maple syrup
  • 1 cup small broccoli florets
  • 3 mushrooms, sliced
  • cup chopped red onion
  • 1 teaspoon sesame oil
  • 1 teaspoon chopped green onions (green parts)
  • 1 teaspoon sesame seeds

Instructions
 

  • Bring a medium-sized pot of water to a boil. Add the noddles. Reduce the heat to medium and cook for 4 minutes. Drain in a colander.
  • While the water boils, Cut the tofu into cubes of about ¾ to 1 inch. Place in a shallow dish and top with the garlic, ginger, black pepper, and tamari sauce. Stir to make sure all of the sides of the tofu are covered with the mixture. Let this sit for 10 minutes.
  • Add the cornstarch to the tofu and combine well.
  • Pour the peanut oil into the wok or nonstick skillet and heat on medium for 1 minute. Add the tofu, ginger, and garlic on the plate (the tamari sauce should have been absorbed by the tofu by now). Cook for about 4 minutes and then gently turn until all sides are light to medium brown.
  • Add the red onion, mushrooms, and broccoli to the pan. Stir and add the vegetable broth or water, lime juice, and maple syrup. Cook with occasional stirring for another 5 minutes or so until the broccoli is bright green and hot.
  • Divide the noodles between 2 large bowls. Top with the tofu and vegetable mixture. Drizzle with sesame oil and sprinkle with the chopped green onions and sesame seeds.

Notes

The nutrition estimate is from VeryWell Fit
Estimated cost $1.60 - $2.00 per serving. This will of course depend on where you purchase your ingredients. I found the noodles and tofu at a large Asian market for very good prices.
Keyword Noodles, Tofu, Vegan