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Ginger Sesame Noodles with Crispy Tofu

Standard · 55 min · Serves 2 · Fusion

Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free

Crispy baked tofu with roasted green beans and red cabbage, tossed with brown rice noodles in a gingery sesame-tamari sauce.

Ingredients

For 2 servings

Sauce

  • 1.25 tbsp tamari
  • 0.75 tbsp olive oil
  • 0.5 tbsp sesame oil, toasted
  • 0.5 tbsp maple syrup
  • 4 g ginger, finely grated (about 1½ tsp)
  • 1.25 tsp chili garlic sauce, or sriracha
  • 0.25 lime, juiced (optional)

Tofu & vegetables

  • 200 g extra-firm tofu, drained
  • 80 g green bean, trimmed and cut into thirds
  • 90 g red cabbage, cored and sliced 5 mm (¼ inch) thick
  • 0.75 tbsp olive oil
  • 0.25 tbsp tamari

Noodles

  • 115 g brown rice noodle

To serve

  • 1 scallion, thinly sliced (optional)
  • 0.5 tbsp sesame seed (optional)

Steps

  1. Heat the oven to 220°C (425°F) and line a large baking sheet with parchment.
  2. Wrap the tofu in a clean, absorbent towel and set something heavy on top, like a cast-iron pan, for 15 minutes. The more water you press out, the crispier it roasts.

Sauce

  1. While the tofu presses, whisk the tamari, olive oil, sesame oil, maple syrup, ginger, chili garlic sauce and lime juice (if using) in a small bowl until the maple syrup dissolves.

Tofu & vegetables

  1. Unwrap the tofu and crumble it with your fingers into pieces smaller than 1 cm (½ inch). Spread it over one half of the baking sheet.
  2. Pour about 2 tablespoons of the sauce over the tofu and toss to coat. Scrape the rest of the sauce into a large serving bowl and set it aside for the noodles.
  3. Spread the green beans and cabbage over the other half of the sheet, drizzle with the olive oil and tamari, and toss, keeping them separate from the tofu.
  4. Roast for 30 to 35 minutes, tossing everything halfway through, until the tofu is crisp and golden and the vegetables are tender and browned at the edges.

Noodles

  1. While the tray roasts, bring a large pot of water to a boil and cook the noodles according to the packet, then drain well.
  2. Add the noodles and roasted vegetables to the bowl of reserved sauce and toss until every strand is coated.

To serve

  1. Divide between bowls, pile the crispy tofu on top, and scatter over the scallion and sesame seeds. It's best eaten fresh; leftovers keep in a sealed container in the fridge for 3 to 4 days.

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