Sesame Noodle Tofu Bowls are a fresh and tasty meal packed with noodles tossed in a nutty sesame sauce, tender tofu cubes, and lots of crisp veggies. The combination of soft noodles and the slightly crispy tofu makes every bite exciting, while the sesame flavor adds a nice, comforting twist.
I love making these bowls because they come together quickly and feel like a real treat without being complicated. I usually press the tofu a bit to get it just right—crispy on the outside but soft inside. It’s one of those meals that feels light but still filling, and the sesame sauce is my secret weapon for keeping everyone coming back for more.
My favorite way to serve these bowls is with some fresh scallions and a sprinkle of sesame seeds on top, sometimes with a squeeze of lime for a little extra zing. They’re great for lunch or dinner, and I always enjoy how the flavors mix together in each bite. Plus, they’re perfect for packing up as leftovers that taste just as good the next day.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu is best here because it holds its shape and crisps up nicely. Pressing the tofu removes water, helping it get crispy. If you can’t find tofu, tempeh or seitan are great plant-based swaps.
Noodles: I like udon or soba for their texture and flavor, but spaghetti works too. For a gluten-free option, try rice noodles or zucchini noodles.
Tahini: This sesame paste makes the sauce creamy and nutty. If you’re out, smooth peanut butter or almond butter can work, though it changes the flavor a bit.
Vegetables: Spiralized carrot and zucchini add crunch and color. You can swap cabbage for kale or snap peas for some crunch, depending on what you have on hand.
How Do You Get Crispy Tofu in Sesame Noodle Bowls?
Crispy tofu is a key texture in this dish but can be tricky to get just right. Here’s my simple method:
- Press the tofu: Wrap your tofu in a clean towel and place a heavy object on top for 15-20 minutes. Removing moisture helps it crisp up.
- Marinate: Toss tofu cubes with soy sauce and sesame oil to add flavor.
- Cook over medium heat: Use a non-stick pan and don’t crowd the tofu. Let each side brown, flipping carefully, about 8-10 minutes total.
- Avoid stirring too much: Let the tofu sear and develop that golden crust before flipping.
This method gives you tofu that’s crispy outside but soft inside, perfect for the noodle bowls!
Equipment You’ll Need
- Large mixing bowl – I like using one to toss tofu with marinades and to combine ingredients easily.
- Non-stick skillet or frying pan – helps crisp up the tofu without sticking and makes cleanup simple.
- Pot for cooking noodles – a medium-sized pot is enough for boiling water and cooking the pasta or noodles.
- Whisk or fork – for blending the tahini sauce smoothly and evenly.
- Spiralizer or vegetable peeler – if using zucchini or carrots in noodle form, these tools make it quick and easy.
- Measuring spoons and cups – to ensure your sauces and marinade are just right.
Flavor Variations & Add-Ins
- Protein swaps: Try chicken, shrimp, or tempeh instead of tofu for variety in protein. Each adds a different flavor profile.
- Veggie options: Add steamed broccoli, snap peas, or bell peppers for extra crunch and color.
- Spice it up: Mix in a dash of sriracha or chili flakes to add some heat if you like spice.
- Sweet touch: Add a drizzle of honey or a splash of hoisin sauce to the sauce for a slightly sweeter flavor.
Sesame Noodle Tofu Bowls
Ingredients You’ll Need:
For the Tofu and Noodles:
- 14 oz firm or extra-firm tofu, drained and pressed
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil (for tofu marinade)
- 8 oz noodles (udon, soba, or spaghetti)
For the Veggies and Toppings:
- 1 medium carrot, spiralized or julienned
- ½ cup shredded purple cabbage
- 1 medium zucchini, spiralized or thinly sliced
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
For the Sauce:
- 3 tbsp tahini
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tsp toasted sesame oil
- 1 garlic clove, minced
- Water, to thin, as needed
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, 15 minutes to cook the tofu and noodles, and a few minutes for assembling. Pressing the tofu beforehand takes around 15-20 minutes but can be done ahead of time to save hands-on cooking time.
Step-by-Step Instructions:
1. Prepare the Tofu:
Drain and press the tofu to remove excess moisture for at least 15-20 minutes. Then cut it into 1-inch cubes. In a bowl, toss the tofu cubes with 2 tablespoons soy sauce and 1 tablespoon sesame oil. Set this aside to marinate while you prepare the other ingredients.
2. Cook the Noodles:
Cook the noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set the noodles aside.
3. Make the Sauce:
In a small bowl, whisk together the tahini, soy sauce, rice vinegar, maple syrup, toasted sesame oil, and minced garlic. Add water a teaspoon at a time until you reach a smooth, pourable consistency.
4. Cook the Tofu:
Heat a non-stick skillet over medium heat. Add the marinated tofu cubes, cooking them for about 8-10 minutes, turning occasionally, until they’re golden and crispy on all sides. Once done, remove from heat.
5. Assemble Your Bowl:
In each serving bowl, arrange the noodles, spiralized carrot, cabbage, and zucchini in sections. Place the crispy tofu cubes in the center. Drizzle the prepared sesame sauce generously over the noodles and tofu.
6. Garnish and Serve:
Sprinkle sliced green onions and toasted sesame seeds on top for extra flavor and crunch. Serve immediately and enjoy your fresh, colorful Sesame Noodle Tofu Bowls!
Can I Use Frozen Tofu in This Recipe?
Yes! Frozen tofu works great because it’s extra firm and absorbs flavors well. Just thaw it completely in the fridge or under cold running water, then press out any excess moisture before using.
Can I Make Sesame Noodle Tofu Bowls Ahead of Time?
Absolutely! Prepare the tofu, sauce, and noodles in advance and store them separately in airtight containers in the fridge for up to 2 days. Reheat the tofu in a pan to crisp it back up and toss everything together just before serving.
What’s the Best Way to Store Leftovers?
Keep any leftovers in airtight containers in the fridge for up to 3 days. Store the tofu and noodles separately if possible to maintain texture. Reheat the tofu in a skillet for crispiness and warm the noodles gently before serving.
Can I Customize the Vegetables in the Bowl?
Definitely! Feel free to swap or add veggies like bell peppers, snap peas, broccoli, or spinach. Just adjust cooking times if needed for any steamed or sautéed additions.