Are you in the mood for a quick and easy meal that’s bursting with flavor? In this post, I’ll share with you a simple and delicious recipe for sesame noodles with tofu and snap peas.
It’s the perfect easy dinner for those busy days when you want something tasty but don’t have a lot of time to spend in the kitchen.
Let me tell you why I love this noodle dish so much. It’s not just about the incredible flavors, but also about how incredibly simple it is to make. With just a handful of ingredients that you probably already have in your pantry, you can whip up a delicious and satisfying meal in no time. Plus, it’s packed with protein and healthy fats from the tofu.
Use Your Noodle of Choice
You can use whatever type of noodle you prefer or have on hand. Whether it’s spaghetti, udon noodles, wheat noodles, or even brown rice noodles, which makes this dish gluten-free. Feel free to experiment with different noodles for this recipe or whatever favorite noodles you have in your pantry. While spaghetti is not your traditional noodle for Asian flavors, I usually always have spaghetti as one of my pantry staples, so that’s what I’m using in my recipe below.
Add in Tofu for Protein
One of the things that makes this sesame noodle recipe so great is the combination of protein and healthy fats it provides. The tofu, a plant-based protein source, adds a substantial amount of protein to the dish. It’s a great option for vegetarians and vegans, or anyone looking to incorporate more plant-based protein into their diet.
Whisk Together the Sesame Sauce
Now let’s talk about the sauce. One of the best things about the sesame sauce in this recipe is how easy it is to make. With just a few simple ingredients and no cooking required, you can whip up a flavorful and savory sauce in a matter of minutes. All you’ll need is soy sauce (or coconut aminos), toasted sesame oil, garlic powder, maple syrup, rice wine vinegar, salt and pepper.
Simply whisk these ingredients together until they are well combined, and you have a smooth sauce ready to pour over your noodles. The beauty of this no-cook sauce is that it saves you time and effort in the kitchen while still delivering a burst of flavor that perfectly complements the noodles, tofu, and snap peas. It’s a game-changer for those busy days when you want a delicious meal without the hassle of cooking.
Make it Your Own
This versatile dish can be customized to suit your taste preferences. Consider adding vibrant bell peppers for a burst of color and a sweet crunch, or shiitake mushrooms for an earthy and savory element. For a touch of sweetness and added texture, carrots can be thinly sliced or julienned and tossed into the mix. To enhance the smell, a sprinkle of freshly chopped green onion can provide that freshness.
If you’re someone who enjoys a bit of heat, there are numerous ways to add a spicy kick to this dish. A sprinkle of red pepper flakes will infuse the noodles with a subtle heat, while a drizzle of Sriracha sauce or chili oil can bring a bolder and more pronounced spiciness. Feel free to experiment with the level of spiciness to find the perfect balance that suits your taste buds.
This easy sesame noodles with crispy tofu and snap peas recipe is a great combination of convenience, flavor, and nutrition. It’s a go-to option for those seeking a quick and easy meal that doesn’t compromise on taste or health benefits. Give it a try and enjoy the satisfaction of a well-balanced and delicious dish that will leave you feeling nourished and satisfied.
INGREDIENTS:
Noodles
- 1 lb spaghetti or noodle of your choice
Tofu
- 2 14 oz boxes extra-firm tofu strained from liquid, dried on a towel, and cubed 3 tablespoons (square-ish pieces)
- Oil for drizzling
- Salt to season
Sesame Sauce
- 3/4 cup low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon garlic powder
- 2 teaspoons maple syrup
- 1/2 cup rice wine vinegar
- salt and black pepper to season
Sautéed Snap Peas (half) – side note: this recipe makes a full batch. For this recipe, you only need to use half and save the other half for later.
- 1 tablespoon oil
- 5 lb sugar snap peas
- salt and black pepper to season
DIRECTIONS:
-
- To cook tofu, line a (pareve or meat) baking sheet with parchment paper and add the extra firm tofu. Be sure it’s as dry as possible and remove any excess moisture. Then coat in oil and salt. Roast at 425º for 45-50 minutes until golden brown and crispy. Let cool.
- To make the sesame sauce, mix your one cup soy sauce, toasted sesame oil, garlic powder, maple syrup, rice vinegar, pinches of salt, and black pepper together in a small bowl and set aside.
- Cook spaghetti according to package directions. Strain and rinse.
- For the sautéed snap peas, heat the oil in a (pareve or meat) pan on medium-high heat and add the snap peas. Sauté until cooked through, but still bright green. Season with salt. Remove half to an airtight container and store for later use.
- Mix your cooked noodles with some of the sesame soy sauce mixture, and add the snap peas and all the tofu cubes. Serve in bowls at room temperature. Alternatively, you can add all to a frying pan with 1-2 tablespoons of oil and fry until warmed through. Serve hot. Enjoy!
Sesame Noodles With Tofu
Ingredients
INGREDIENTS:
Noodles and Tofu Ingredients:
- 1 lb spaghetti or noodle of your choice
- 2 14 oz. boxes extra-firm tofu strained from liquid dried on a towel, and cubed 3 tablespoons (square-ish pieces)
- Oil for drizzling
- Salt to season
Sesame Sauce Ingredients:
- 3/4 cup low-sodium soy sauce
- 2 Tbsp. toasted sesame oil
- 1/4 tsp. garlic powder
- 2 tsp. maple syrup
- 1/2 cup rice wine vinegar
- salt and black pepper to season
Sugar Snap Peas Ingredients (use half for this recipe):
- 1 tablespoon oil
- 5 lb sugar snap peas
- salt and black pepper to season
Instructions
DIRECTIONS:
- To cook tofu, line a (pareve or meat) baking sheet with parchment paper and add the extra firm tofu. Be sure it’s as dry as possible and remove any excess moisture. Then coat in oil and salt. Roast at 425º for 45-50 minutes until golden brown and crispy. Let cool.
- To make the sesame sauce, mix your one cup soy sauce, toasted sesame oil, garlic powder, maple syrup, rice vinegar, pinches of salt, and black pepper together in a small bowl and set aside.
- Cook spaghetti according to package directions. Strain and rinse.
- For the sautéed snap peas, heat the oil in a (pareve or meat) pan on medium-high heat and add the snap peas. Sauté until cooked through, but still bright green. Season with salt. Remove half to an airtight container and store for later use.
- Mix your cooked noodles with some of the sesame soy sauce mixture, and add the snap peas and all the tofu cubes. Serve in bowls at room temperature. Alternatively, you can add all to a frying pan with 1-2 tablespoons of oil and fry until warmed through. Serve hot. Enjoy!
