Sesame Noodles With Tofu
Here is a quick and tasty sesame noodles recipe 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.
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!