Quick Sesame Noodles with Crispy Tofu, Cucumber, and Radish

Quick Sesame Noodles

with Crispy Tofu, Cucumber, and Radish

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dinner

This recipe will make you forget all about your favorite Asian take-out. Saucy noodles are topped with crunchy vegetables like radishes, cucumbers, and scallions. Crispy tofu adds protein, and nutrient-rich asparagus lends some extra brightness to the dish.

Comfort Foods Fall Recipes Summer Recipes Quick and Easy Spring Recipes Nut-Free High-Protein Gluten-Free Hearty Vegetables Tofu Dinner
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
800
FAT
36g
CARBOHYDRATES
100g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 package Wildwood® extra firm sprouted tofu
  2. 2 oz asparagus
  3. 1 cucumber
  4. 1 radish
  5. 2 scallions
  6. 3 tbsp tamari
  7. 2 tbsp rice vinegar
  8. 2 tbsp coconut sugar
  9. 2 tbsp sesame oil
  10. 1 tsp sesame seeds
  11. 7 oz rice noodles
  12. 2 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
Allergens: soy, coconut

TOOLS

  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Place a large pot of salted water on to boil for the rice noodles. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Trim 1 inch away from the ends of the asparagus, and cut the remaining stalks into 1 inch pieces. Thinly slice the cucumber into half moons. Thinly slice the radish into half moons. Trim and thinly slice the scallions, keeping the greens and whites separate.
2
Whisk the sauce
In a medium bowl, whisk together the tamari, rice vinegar, and coconut sugar.
3
Make the sesame sauce
Place a large nonstick skillet over medium heat. Add the sesame oil and sesame seeds, and cook until the seeds begin to brown, about 3 to 5 minutes. Add the scallion whites and cook until fragrant, about 30 seconds. Transfer the seeds and scallion whites to the bowl with the tamari mixture. Whisk the sesame sauce to combine.
4
Cook the noodles
Once the water is boiling, add the rice noodles and stir. Cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse under cool water to stop the cooking process.
5
Crisp the tofu
Return the large skillet to medium-high heat with 2 tbsp vegetable oil. Once hot, add the cubed tofu and a pinch of salt. Cook, tossing occasionally, until browned in places, about 3 to 4 minutes.
6
Serve
Add the cooked noodles, asparagus, and sesame sauce to the skillet. Toss until evenly coated, and cook until heated through, about 1 minute. Divide the sesame noodles and crispy tofu between large plates. Top with sliced cucumber, radishes, and scallion greens.