SESAME NOODLES WITH TOFU
SesameNoodles with Tofu and fresh broccoli are coated in a savorypeanut-sesame sauce with garlic and a hint of red pepper.
Provided by Marionela Tiron
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Bring a large saucepan of water to a boil. Add soba noodles and cook per package instructions. Drain and set aside.
- Place a large saute pan over medium heat, add olive oil, add tofu and saute on each side until browned and crispy.
- Add the broccoli to the pan. Cook for 3-5 minutes.
- Combine sauce ingredients in a bowl and add to the pan. Stri and cook for 2 minutes. Add the noodles and cook for another 2-3 minutes.
- Garnish with sesame seeds and green onions.
Nutrition Facts : Calories 501 kcal, Carbohydrate 63 g, Protein 23 g, Fat 21 g, SaturatedFat 3 g, Sodium 1250 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
SESAME NOODLES WITH TOFU
Give tofu a go with this low-fat, filling recipe with an Asian influence
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 7m
Number Of Ingredients 8
Steps:
- Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
- Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
- Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.
Nutrition Facts : Calories 531 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.35 milligram of sodium
FIVE SPICE TOFU WITH SESAME NOODLES
Crispy tofu is tossed with a flavor-packed (and deceptively simple) sweet and savory five spice sauce and served over my favorite sesame noodles. Perfect for a weeknight dinner or easy meal prep!
Provided by Ali
Time 45m
Number Of Ingredients 15
Steps:
- Slice the block of tofu into 1/2-inch slabs. Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels, then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. Let the tofu drain for at least 15-30 minutes.
- Whisk together the hoisin, rice vinegar and five spice powder until combined. Set aside.
- Make the sesame noodles according to recipe instructions here.
- Remove the paper towels and slice the tofu into 1/2-inch cubes. Heat the oil in a large non-stick sauté pan over medium-high heat. Add the tofu and sauté for 8-10 minutes, flipping and tossing the tofu every 2 or so minutes, until it is crispy and browned. Remove pan from heat, add hoisin sauce, and toss until combined.
- Serve the sesame noodles topped with the tofu (plus any extra veggies you might like to add), sprinkled with toasted sesame seeds and thinly-sliced green onions for garnish. Enjoy!!
SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH
Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
- Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
- Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
- Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
- While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
- As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
- Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
- Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
- Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 28 grams, Carbohydrate 57 grams, Fat 35 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 1 gram, TransFat 0 grams
SESAME & HONEY TOFU WITH RICE NOODLES
This tasty tofu dish is full of fibre, iron, vitamin C and calcium. The perfect midweek health boost
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat half the oil in a frying pan over a medium heat. When hot, add the tofu and cook for 5 mins on one side. Turn, then fry for another 3 mins. Continue cooking for 10 mins more, turning regularly - make sure you scrape up any bits that are stuck. Don't worry if it falls apart a little, these pieces become crispy. Remove to a plate and keep warm.
- Meanwhile, cook the noodles following pack instructions. Drain and set aside. Make the dressing by mixing ½ tbsp oil, tamari, five-spice and honey. 3 Heat the remaining ½ tbsp sesame oil in the frying pan and cook the pepper for 1 min, then add the onions and pak choi. Toss together for 3 mins, until just wilted. Add the noodles and half the dressing and mix well. Heat through and divide between 4 bowls. Top with the tofu and drizzle remaining dressing over.
Nutrition Facts : Calories 297 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.22 milligram of sodium
SESAME-CRUSTED TOFU WITH GINGERY NOODLES
Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry
Provided by Good Food team
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
- Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.
- Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.
Nutrition Facts : Calories 611 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
CREAMY VEGAN TOFU NOODLES
There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce.
Provided by Hetty McKinnon
Categories dinner, lunch, quick, weeknight, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
- As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
- Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
- Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
- To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.
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