Sesame Noodles With Tofu Recipes

FIVE SPICE TOFU WITH SESAME NOODLES

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!!

SESAME PEANUT NOODLES WITH CRISPY BAKED TOFU

Steps:

• In a blender or food processor, puree 3 tablespoons toasted sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, chili sauce, and sugar until smooth, about 30 seconds. With machine running, drizzle in hot water until sauce has consistency of heavy cream, might be up to about 5 tablespoons; set aside.
• Bring a large pot of salted water to boil over high heat. Add noodles and boil until tender, according to package directions (about 4 minutes for fresh and 10 minutes for dried). Drain into a colander, then rinse with cold tap water until cool; shake to drain excess water. Add rinsed noodles to a large bowl and toss with sesame oil until evenly coated. Add 3/4 of sauce and toss to combine.
• Divide into serving bowls and add some crispy tofu to each serving. Drizzle a little more peanut sauce over tofu. Top with chopped peanuts, scallions, and sesame seeds. Serve with cucumber salad, a lime wedge for squeezing and a few sliced radishes.

SESAME NOODLES WITH TOFU

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.

SESAME NOODLES WITH TOFU

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.

SESAME-CRUSTED TOFU WITH GINGERY NOODLES

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.

SESAME & HONEY TOFU WITH RICE NOODLES

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.