There’s something magical about cold sesame noodles on a warm day. Toss in crispy tofu, crunchy vegetables, and a bold sesame sauce, and you’ve got yourself a dish that’s both hearty and refreshing. This sesame tofu noodle salad is one of my go-to meals when I want something satisfying but not heavy.
It’s quick enough for weeknights, versatile enough for meal prep, and flavorful enough to impress even the pickiest eater at the table. If you’ve ever craved a balance between comfort and freshness, this recipe might just hit the spot.
Why You’ll Love This Sesame Tofu Noodle Salad
I’ve tested many noodle salads over the years, but this one always finds its way back into my kitchen. Here’s why:
- Crispy tofu meets creamy sesame sauce – the contrast is irresistible.
- Served cold or warm – it tastes great either way.
- Flexible ingredients – swap noodles, veggies, or spice levels to your liking.
- Meal prep friendly – it holds up beautifully in the fridge.
Think of it as part sesame noodles, part refreshing salad, part comfort food.
Ingredients You’ll Need
For the tofu:
- 1 block firm or extra-firm tofu (pressed for at least 15 minutes)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp cornstarch
For the noodles and salad:
- 8 oz soba noodles (or rice noodles for gluten-free)
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced into matchsticks
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- ¼ cup cilantro, roughly chopped
- ¼ cup roasted peanuts (for crunch)
For the sesame sauce:
- 3 tbsp tahini (or peanut butter for peanut noodles vibe)
- 2 tbsp soy sauce (or tamari if needed)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1–2 tsp chili paste or sriracha (for a spicy tofu noodle dish)
- 2–3 tbsp warm water (to thin)
Step-by-Step Instructions
Step 1: Prep the tofu
Cut the tofu into cubes. In a bowl, toss with soy sauce, sesame oil, and vinegar. Sprinkle cornstarch over the cubes and toss again until lightly coated.
Spread the tofu on a baking sheet and bake at 400°F (200°C) for about 25 minutes, flipping halfway through. You’re aiming for golden edges and a slight crisp.
(Pan-frying works too if you don’t feel like turning on the oven.)
Step 2: Cook the noodles
Bring a pot of water to a boil. Cook soba noodles according to package directions. Drain, rinse under cold water, and set aside. This step helps keep them from sticking and gives you that classic cold sesame noodles texture.
Step 3: Make the sesame sauce
Whisk tahini, soy sauce, vinegar, maple syrup, garlic, ginger, and chili paste. Add warm water, a tablespoon at a time, until it’s pourable but still creamy. Taste and adjust—want it nuttier? More tahini. Spicier? More chili paste. Sweeter? Extra maple syrup.
Step 4: Assemble the salad
In a large bowl, toss noodles with carrots, cucumber, bell pepper, and green onions. Add tofu on top, drizzle sesame sauce generously, and sprinkle cilantro and peanuts before serving.
Recipe Tips and Variations
- Noodles: Try soba for an earthy flavor, rice noodles for a lighter texture, or whole wheat spaghetti if that’s what’s in the pantry.
- Tofu alternatives: Tempeh, seitan, or even shredded rotisserie chicken if you’re not vegan.
- Spice levels: Love heat? Double the chili paste and top with spicy peanuts. Prefer mild? Skip it and stick with sesame sauce.
- Veggie swaps: Edamame, shredded cabbage, or even roasted broccoli fit right in.
- Meal prep trick: Keep sauce and noodles separate until you’re ready to eat so nothing gets soggy.
How This Recipe Fits Your Lifestyle
I love recipes that aren’t fussy, and this sesame tofu noodle salad checks that box. Here’s why it works for different eaters:
- Vegan dinner recipes (easy) – plant-based, protein-rich, and packed with flavor.
- Gluten free recipes (easy) – just swap soba for rice noodles and tamari for soy sauce.
- Balanced meal – protein from tofu, carbs from noodles, fiber from veggies, and healthy fats from sesame sauce.
- Crowd pleaser – perfect for picnics, potlucks, or meal prep Sundays.
I’ve served this to friends who usually wrinkle their noses at tofu, and they’ve asked for seconds. That’s how you know it works.
A Quick Story
I first tried a version of sesame noodles while traveling in New York’s Chinatown. It was cold, nutty, and had just enough heat to keep things exciting. When I got home, I couldn’t stop thinking about it. After a few experiments in my kitchen (including one very clumpy peanut sauce disaster), this sesame tofu noodle salad was born.
It’s now a staple in my recipe rotation, and I find myself craving it on those “I don’t want anything too heavy” evenings. It’s the kind of dish that feels both comforting and energizing—like the best of both worlds in one bowl.
Pairing Ideas
If you want to round out the meal, try:
- A side of miso soup for warmth.
- Quick pickled cucumbers for extra crunch.
- A small plate of spicy peanuts to snack on.
Final Thoughts
This sesame tofu noodle salad is a dish you’ll want in your back pocket. It’s easy, flexible, and deeply satisfying without being heavy. Whether you’re craving simple sesame noodles, a spicy tofu noodle dish, or just an easy vegan dinner, this recipe fits the bill.
So grab that block of tofu, cook up some noodles, and give this recipe a spin. Who knows—it might just become your new weeknight favorite.
Sesame Tofu Noodle Salad
Ingredients
Method
- Cut pressed tofu into cubes. Toss with soy sauce, sesame oil, and vinegar. Sprinkle cornstarch and mix to coat. Spread on a baking sheet and bake at 400°F (200°C) for 25 minutes, flipping halfway. Tofu should be golden and crisp.
- Bring a pot of water to boil. Cook soba noodles according to package instructions. Drain and rinse under cold water to stop cooking and prevent clumping.
- Whisk tahini, soy sauce, vinegar, maple syrup, garlic, ginger, and chili paste in a small bowl. Add warm water until smooth and pourable. Adjust to taste.
- In a large bowl, toss noodles with carrots, cucumber, bell pepper, and green onions. Add crispy tofu and drizzle sesame sauce generously. Top with cilantro and peanuts. Serve chilled or at room temperature.
Notes
- For extra crunch, add shredded cabbage or snap peas.
- The sauce thickens in the fridge—whisk in a splash of water before serving leftovers.
- If you don’t like tofu, try tempeh or chickpeas.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Store noodles, veggies, tofu, and sauce separately. Toss together just before eating for the best texture.
Q: How long does it last in the fridge?
Up to 4 days if stored properly in airtight containers.
Q: Can I serve it warm instead of cold?
Absolutely. Just skip rinsing the noodles in cold water and toss everything while still warm.
Q: What if I don’t like tofu?
Swap it for tempeh, chickpeas, or even roasted mushrooms. The sesame sauce goes with almost anything.
Q: Is this the same as mapo tofu?
Not quite—mapo tofu is a spicy, saucy Sichuan dish with rice. This salad is lighter and noodle-based, but if you’re a tofu fan, you’ll probably love both.
