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Recipe

Serves

4 1×

Serves 4Prep 15 minCook 15 minTotal 30 min

Ingredients

  • 400 g firm tofu, cut into 2 cm cubes and patted dry
  • 2 tbsp cornflour
  • 3 tbsp neutral oil
  • 250 g dried egg-free noodles or soba
  • 2 carrots, cut into matchsticks
  • 1/2 cucumber, halved and sliced
  • 3 spring onions, sliced
  • 2 tbsp sesame seeds
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp grated fresh ginger
  • 1 garlic clove, grated
  • 2 tsp maple syrup or honey
  • 1 tsp chilli oil or flakes, optional

Method

  1. Toss the tofu cubes in the cornflour with a pinch of salt until lightly coated.
  2. Heat the neutral oil in a non-stick pan over medium-high heat. Fry the tofu for 8 to 10 minutes, turning, until golden and crisp on all sides. Drain on paper.
  3. Cook the noodles according to the packet, then rinse under cold water and drain well.
  4. Whisk all the dressing ingredients together in a bowl.
  5. Toss the noodles with the carrots, cucumber, spring onions and dressing.
  6. Pile into bowls and top with the warm crispy tofu and sesame seeds.
  7. Serve warm, or chill for 20 minutes for a cold noodle bowl.

Sesame Tofu Noodles with Ginger Dressing

Sesame tofu noodles with ginger dressing, crisp tofu cubes and crunchy vegetables in a deep ceramic bowl

Sesame tofu noodles with ginger dressing is a fast, satisfying plant-based dinner.

Crisp pan-fried tofu meets cold-tossed noodles, crunchy carrots and cucumber, all bound in a punchy dressing of sesame oil, ginger and soy.

Ready in 30 minutes, good warm or cold.

Recipe

JUMP TO RECIPE

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Tips

  • Press the tofu for 10 minutes under a weight first for the crispest result. Patting it dry before coating also helps the cornflour form a light, even layer.
  • Rinse cooked noodles in cold water to stop them sticking together. Drain them well so excess water does not dilute the dressing.
  • Dress the noodles just before serving so the vegetables stay crunchy. Keep the crispy tofu separate until you are ready to top the bowls.

Variations

  • Add blanched edamame or shredded cabbage for bulk. Toss either through the noodles with the carrots, cucumber and spring onions.
  • Swap tofu for crispy fried egg or shredded roast chicken for non-vegan diners. Add the topping just before serving.
  • Use peanut butter in the dressing for a satay direction. Whisk it with the other dressing ingredients until combined.

FAQ

Can I make it ahead?
Keep the components separate; dressed noodles soften by day two. Store the noodles, vegetables, dressing and tofu separately, then toss and assemble when ready to serve.

Which tofu works best?
Firm or extra-firm. Silken will not hold for frying. Pat the tofu dry before coating it in cornflour.

Is it gluten-free?
Use tamari and soba made from 100 per cent buckwheat. Check the noodle and tamari labels to confirm they meet your requirements.

Can I bake or air fry the tofu instead?
Yes, air fry at 200C for 12 to 15 minutes after coating.