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sesame tofu noodle salad

Sesame Tofu Noodle Salad

This sesame tofu noodle salad is fresh, filling, and full of flavor. Crispy tofu, soba noodles, crunchy veggies, and a creamy sesame sauce come together in one easy bowl that works for dinner, meal prep, or lunch on the go.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main dish, Salad
Cuisine: Asian-Inspired, vegan
Calories: 420
Ingredients Method Notes

Ingredients
  

For the tofu:
  • 1 block firm or extra-firm tofu pressed for 15 minutes
  • 1 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tbsp cornstarch
For the noodles and salad:
  • 8 oz soba noodles or rice noodles if gluten-free
  • 1 cup shredded carrots
  • 1 cup cucumber sliced into thin matchsticks
  • 1 red bell pepper thinly sliced
  • 2 green onions chopped
  • ¼ cup cilantro roughly chopped
  • ¼ cup roasted peanuts
For the sesame sauce:
  • 3 tbsp tahini or peanut butter for peanut noodles
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 1 garlic clove minced
  • 1 tsp grated fresh ginger
  • 1 –2 tsp chili paste or sriracha
  • 2 –3 tbsp warm water to thin

Method
 

Step 1 – Prep the tofu:
  1. 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.
Step 2 – Cook the noodles:
  1. 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.
Step 3 – Make the sesame sauce:
  1. 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.
Step 4 – Assemble the salad:
  1. 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.