Sesame Ginger Tofu Noodle Salad with Scallions

Sesame Ginger Tofu Noodle Salad with Scallions

Chewy noodles and crisp-edged tofu toss together in a tangy sesame ginger dressing.

Total 1 hr Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat, Sesame

Pan-seared tofu gets lacquered in a bright sesame ginger sauce, then tossed with cooled noodles, crunchy vegetables, and scallions for a cold salad that works as a light lunch or side. The dressing doubles as a marinade, soaking into the tofu while the noodles cook, so flavors build in layers rather than sitting on top.

Ingredients

  • 14 ounces extra-firm tofu, pressed and cubed
  • 8 ounces dried soba or wheat noodles
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoons honey
  • 1 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoons sriracha
  • 1 tablespoons cornstarch
  • 1 tablespoons vegetable oil
  • 1 cups carrots, julienned
  • 1 cups red cabbage, thinly sliced
  • 1 English cucumber, julienned
  • 4 scallions, thinly sliced
  • 2 tablespoons sesame seeds, toasted
  • 1/4 cups fresh cilantro, chopped

Method

  1. Press the tofu for 15 minutes to remove excess water, then cut into 3/4-inch cubes.

  3. Toss the tofu cubes with 2 tablespoons of the sesame ginger sauce and the cornstarch, coating evenly.

  4. Bring a 6-quart saucepan of salted water to a boil and cook the noodles according to package directions, 7 to 9 minutes.

  5. Drain the noodles and rinse under cold water until cool, then set aside to drain fully.

  6. Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides, 8 to 10 minutes.

  7. Remove the skillet from heat and toss the hot tofu with 2 tablespoons of the sesame ginger sauce, coating evenly.

  8. In a large bowl, combine the cooled noodles, carrots, red cabbage, and cucumber.

  9. Pour the remaining sesame ginger sauce over the noodles and vegetables and toss to coat evenly.

  10. Add the sesame ginger tofu and gently fold in, keeping some tofu pieces visible on top.

  11. Scatter the scallions, toasted sesame seeds, and cilantro over the salad just before serving.

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    Sesame Ginger Tofu Noodle Salad with Scallions

    Pan-seared tofu gets lacquered in a bright sesame ginger sauce, then tossed with cooled noodles, crunchy vegetables, and scallions for a cold salad that works as a light lunch or side. The dressing doubles as a marinade, soaking into the tofu while the noodles cook, so flavors build in layers rather than sitting on top.

    1 hr 4 servings 420 cal

    Ingredients

    • 14 ounces extra-firm tofu, pressed and cubed
    • 8 ounces dried soba or wheat noodles
    • 3 tablespoons soy sauce
    • 2 tablespoons toasted sesame oil
    • 2 tablespoons rice vinegar
    • 1 tablespoons honey
    • 1 tablespoons fresh ginger, grated
    • 2 cloves garlic, minced
    • 1 teaspoons sriracha
    • 1 tablespoons cornstarch
    • 1 tablespoons vegetable oil
    • 1 cups carrots, julienned
    • 1 cups red cabbage, thinly sliced
    • 1 English cucumber, julienned
    • 4 scallions, thinly sliced
    • 2 tablespoons sesame seeds, toasted
    • 1/4 cups fresh cilantro, chopped

    Method

    1. 1

      Press the tofu for 15 minutes to remove excess water, then cut into 3/4-inch cubes.

    2. 2

      In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, garlic, and sriracha.

    3. 3

      Toss the tofu cubes with 2 tablespoons of the sesame ginger sauce and the cornstarch, coating evenly.

    4. 4

      Bring a 6-quart saucepan of salted water to a boil and cook the noodles according to package directions, 7 to 9 minutes.

    5. 5

      Drain the noodles and rinse under cold water until cool, then set aside to drain fully.

    6. 6

      Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides, 8 to 10 minutes.

    7. 7

      Remove the skillet from heat and toss the hot tofu with 2 tablespoons of the sesame ginger sauce, coating evenly.

    8. 8

      In a large bowl, combine the cooled noodles, carrots, red cabbage, and cucumber.

    9. 9

      Pour the remaining sesame ginger sauce over the noodles and vegetables and toss to coat evenly.

    10. 10

      Add the sesame ginger tofu and gently fold in, keeping some tofu pieces visible on top.

    11. 11

      Scatter the scallions, toasted sesame seeds, and cilantro over the salad just before serving.