Vegan Sesame Noodle Bowl
Vegan Sesame Noodle Bowl! Soba noodles covered in a ginger-sesame sauce with lots of vegetables and crispy tofu!
Ingredients
- 8 ounces [url:1]soba noodles[/url]
- 8 ounces tofu, drained and [url:2]pressed[/url], then diced
- 1 cup snow peas, thinly sliced
- 1 scallion, thinly sliced
- 2 carrots, julienned (very thinly sliced)
- 1 cup peeled and seeded cucumber, very thinly sliced into strips
- 1/3 cup chopped cilantro leaves
- 1 tablespoon sesame seeds
Sesame-Ginger Sauce:
- 3 tablespoons sesame oil
- 2 scallions, thinly sliced
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 teaspoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons tahini, sesame seed paste
- 1 tablespoon hot water
Instructions
- Noodles: Cook soba noodles according to package directions. Drain, rinse with cold water and set aside.
- Tofu: Heat a large skillet with a little oil over medium heat. Add the tofu and saute until golden brown on the outside. Add a fourth of the sesame-ginger sauce to the tofu along with 1-2 tablespoons of water to thin it out a bit, if needed.
- Continue to cook the tofu in the sauce until it's almost all absorbed. Remove tofu from heat and let cool slightly.
- Sauce: whisk together all of the ingredients together until very creamy and smooth. You can also use a food processor or blender to puree all the ingredients together.
- Toss together the cooked noodles, tofu, vegetables, cilantro and remaining sauce together. Garnish with sesame seeds and serve