1400 700 vegan sesamenoodles hero

Quick Sesame Noodles

with Five-Spice Tofu, Cucumber & Radish

dinner

Asparagus Tamari Cucumber Japanese Tofu Root Vegetables Pasta Gluten-Free High-Protein Dinner Nut-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
720
FAT
18g
CARBOHYDRATES
107g
PROTEIN
31g

MAIN INGREDIENTS

  1. 4 oz asparagus
  2. 1 cucumber
  3. 1 radish
  4. 2 scallions
  5. 8 oz Hodo® Organic Braised Tofu
  6. 2 tbsp sesame oil
  7. 1 tsp white sesame seeds
  8. 3 tbsp tamari
  9. 2 tbsp rice vinegar
  10. 2 tbsp turbinado sugar
  11. 7 oz rice noodles
  12. 2 tbsp (4 tbsp) vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to boil. Trim asparagus to remove tough ends, and slice on the diagonal into 1 inch pieces. Thinly slice cucumber(s) into half moons. Thinly slice radish(es) into half moons. Trim and thinly slice scallions, separating the green and white parts. Dice braised tofu into ½ inch cubes.

2
Whisk the sesame sauce

Add the sesame oil, white sesame seeds, tamari, rice vinegar, and turbinado sugar to a medium bowl. Whisk until combined.

3
Cook the noodles

Add the rice noodles to the boiling water, stir, and remove pot from heat. Cook, stirring occasionally, until noodles are tender, 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

4
Serve

Add the sliced asparagus, sliced scallion whites, diced tofu, sesame sauce, and cooked rice noodles to the large pot over medium-low heat. Toss until evenly coated and heated through, 2 to 3 minutes. Divide the quick sesame noodles with five-spice tofu between large bowls. Top with sliced cucumber, sliced radish, and sliced scallion greens. Dig in!