Sesame Noodle Tofu Bowls are a delicious mix of tender noodles, crispy tofu, and a bright sesame sauce that brings everything together. The noodles are soft but still have a nice bite, while the tofu adds a satisfying crunch and soaks up all the flavors perfectly. Sprinkled with sesame seeds and fresh green onions, this dish feels fresh and comforting all at once.
I love making this dish when I want something simple but full of flavor. The best part is how easy it is to customize—sometimes I add shredded carrots or snap peas to add a little extra crunch and color. I always make sure to press the tofu well first to get it crispy on the outside. It’s one of those meals that makes me happy every time I eat it.
For a quick lunch or dinner, I like to toss everything into a big bowl and add a squeeze of lime or a drizzle of extra sauce on top. It’s great for meal prep, too, since it tastes just as good cold or at room temperature. Sharing these bowls with friends or family never gets old—they’re a crowd-pleaser that’s both healthy and satisfying in every bite.
Key Ingredients & Substitutions
Firm tofu: Pressing tofu well is key to getting it crispy. If you can’t find firm tofu, extra-firm works great too. For a nut-free option, try using tempeh or chickpeas.
Udon noodles: These thick noodles hold the sauce nicely. You can swap in soba, rice noodles, or even spaghetti if that’s what you have.
Peanut butter: It gives the sauce creaminess and nuttiness. For a vegan or nut-free choice, tahini or sunflower seed butter works well here.
Soy sauce: To keep it gluten-free, use tamari. Low-sodium versions are good if you want less salt but keep the flavor.
Vegetables: Carrots, zucchini, broccoli, and purple cabbage add crunch and color. Feel free to switch in snap peas, bell peppers, or cucumber for variety.
How Do You Get the Tofu Crispy and Flavorful?
The secret is pressing and cooking the tofu right:
- Press thoroughly: Wrap tofu in a clean towel and place a heavy object on top for 15-30 minutes to squeeze out water. This helps it crisp up instead of steaming.
- Cut evenly: Cubes around half an inch cook evenly and get a nice brown crust.
- Cook in hot oil: Use medium-high heat with a bit of sesame oil for flavor. Let each side cook undisturbed for 3-4 minutes until golden before flipping.
- Add sauce late: Pour soy sauce or glaze near the end so tofu absorbs the flavor without getting soggy.
These steps make tofu crispy outside and tender inside, giving your bowl the perfect texture balance.
Equipment You’ll Need
- Large pot – perfect for boiling the noodles and calming them afterward. I find a big pot makes cooking easier.
- Skillet or frying pan – for crisping up the tofu and sautéing vegetables, which gives the dish texture and flavor.
- Small mixing bowl – ideal for whisking together the sesame sauce until smooth.
- Colander or strainer – to rinse the noodles quickly and help them stay from sticking together.
- Measuring spoons and cups – keep everything accurate for perfect balance of flavors.
Flavor Variations & Add-Ins
- Use tempeh or chickpeas instead of tofu for different plant-based proteins.
- Mix in sliced bell peppers or shredded cabbage for extra crunch and color.
- Add a splash of rice vinegar or a squeeze of lime to brighten the sauce.
- Spice it up with red pepper flakes or a drizzle of sriracha for added heat.
Sesame Noodle Tofu Bowls
Ingredients You’ll Need:
Main Ingredients:
- 8 oz udon noodles (or your choice of thick noodles)
- 14 oz firm tofu, pressed and cubed
- 1 cup shredded carrots
- 1 cup thinly sliced zucchini
- 1/2 cup chopped broccoli florets
- 1/4 cup shredded purple cabbage
Sauce and Seasonings:
- 2 tbsp sesame oil, divided
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 2 tbsp creamy peanut butter (or tahini for a vegan option)
- 1 tbsp maple syrup or honey
- 1 tsp grated fresh ginger
- 2 garlic cloves, minced
- 2 tbsp water (to thin sauce as needed)
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
- Optional: chili flakes or Sriracha, for heat
How Much Time Will You Need?
This recipe takes about 10 minutes for prepping ingredients, 15 minutes for cooking tofu and noodles, and 5 minutes to make the sauce and assemble, so roughly 30-35 minutes total. It’s a quick and easy dish perfect for a weeknight meal or meal prep!
Step-by-Step Instructions:
1. Preparing the Tofu:
Wrap the tofu in a clean towel and press it under a heavy object for at least 15 minutes to remove extra moisture. Once pressed, cut the tofu into ½-inch cubes.
2. Cooking the Tofu:
Heat 1 tablespoon of sesame oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until they turn golden and crispy. While cooking, pour 1 tablespoon soy sauce over the tofu to glaze it. Remove tofu from the pan and set aside.
3. Cooking the Noodles:
Boil a large pot of water with a pinch of salt. Cook udon noodles according to package instructions (usually 8-10 minutes). Drain the noodles and rinse under cold water to stop cooking and prevent sticking. Set aside.
4. Sautéing the Vegetables:
In the same skillet (wipe clean if needed), add the remaining 1 tablespoon sesame oil. Sauté broccoli and zucchini over medium heat for about 3-4 minutes until tender-crisp. Remove from heat.
5. Making the Sesame Sauce:
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup (or honey), minced garlic, grated ginger, and 2 tablespoons water. Stir well until the sauce is smooth and creamy. Add more water if you prefer a thinner sauce.
6. Assembling the Bowls:
Toss the cooked noodles with the sesame sauce until every strand is coated. Divide the noodles into bowls, then arrange the sautéed vegetables, shredded carrots, purple cabbage, and crispy tofu around the noodles.
7. Adding Final Touches:
Sprinkle the bowls with toasted sesame seeds and sliced green onions. For a spicy kick, add chili flakes or drizzle some Sriracha.
8. Serving and Storage:
Serve your Sesame Noodle Tofu Bowls immediately while warm, or enjoy them chilled for a refreshing meal. Store leftovers covered in the fridge for up to 3 days—perfect for meal prep!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it becomes extra chewy and absorbs flavors well. Just thaw it completely in the fridge or under cold running water, then press it before cooking as usual.
How Can I Make This Recipe Gluten-Free?
Simply swap the soy sauce with gluten-free tamari and choose gluten-free noodles like rice noodles or gluten-free udon. This keeps all the flavor without the gluten.
Can I Prepare Sesame Noodle Tofu Bowls Ahead of Time?
Absolutely! You can cook the tofu, noodles, and sauce in advance, then store separately in airtight containers. Reheat gently or enjoy cold for a tasty meal prep option.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Stir well before reheating to redistribute the sauce and enjoy your bowl warm or at room temperature.
