Vegan Ginger Sesame Noodles with Crispy Tofu

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Wooden serving spoons in a bowl of sesame noodle tofu stir fry

All the flavor and comfort of your favorite noodle stir-fry takeout, but easier than deciding where to order? You bet! This EASY, weeknight-friendly meal is a breeze thanks to one of our favorite kitchen essentials: the sheet pan.

Flavorful seasoned tofu and crispy roasted veggies combine with saucy, gingery sesame noodles for a nourishing, 10-ingredient party in a bowl! Consider dinner planned. Let us show you how it’s done!

Red cabbage, brown rice noodles, maple syrup, lime, tofu, chili garlic sauce, sesame oil, toasted sesame oil, green beans, and tamari

Let’s start with the best part: the SAUCE! Made with tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, ginger, chili garlic sauce (or sriracha), and optional lime juice, it’s super savory, a little sweet and nutty, and has a subtle heat!

Whisking together a spicy, savory, gingery sauce

Part of the sauce goes on the tofu to infuse it with flavor and the rest is saved for tossing with the noodles later. P.S. If you love crispy tofu and haven’t gotten on the crumbled tofu train yet, consider this your invitation!

Drizzling a gingery sauce over crumbled tofu on a baking sheet

Next, it’s time for the veggies! Cabbage and green beans go on the same sheet pan as the tofu because extra dirty dishes just kill the fun. A little splash of tamari and a drizzle of avocado oil give them flavor with simplicity!

Hands holding a baking sheet of seasoned crumbled tofu, green beans, and red cabbage

While that combo is in the oven, cook up your favorite noodles (we love brown rice udon noodles for a takeout vibe). Then once the tofu and veggies are crispy and caramelized on the edges, all that’s left is joining everything together and diving in!

Using wooden salad spoons to toss ginger sesame noodles with baked crispy tofu and veggies

We can’t WAIT for you to try this dish! It’s:

SUPER flavorful
& SO delicious!

It’s the perfect meal for when you’re craving something nourishing yet EASY! And while plenty filling on its own, it would also be amazing with our Spicy Garlic Edamame (The Ultimate Appetizer!).

More Weeknight-Friendly Vegan Mains

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Large bowl and serving bowls of vegan ginger sesame noodles with crispy tofu

Vegan Ginger Sesame Noodles with Crispy Tofu

An easy sheet pan meal with flavorful seasoned tofu and crispy roasted vegetables tossed with saucy ginger sesame noodles. SO flavorful, gluten-free, plant-based, and just 10 ingredients!
Author Minimalist Baker
Using wooden spoons to toss a bowl of noodle stir-fry
4.83 from 17 votes
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 (Servings)
Course Entree
Cuisine Asian-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



  • 2 ½ Tbsp tamari (ensure gluten-free as needed)
  • 1 ½ Tbsp avocado (or olive) oil
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp maple syrup
  • 1 Tbsp grated fresh ginger (1-2 inches ginger yields ~1 Tbsp grated)
  • 2-3 tsp chili garlic sauce (or sriracha)
  • 2 tsp lime juice (optional)


  • 1 (14 oz.) package extra-firm tofu
  • 1 ½ cups fresh green beans, ends trimmed, cut into thirds
  • 2 cups red cabbage, sliced into 1/4-inch slices
  • 1 ½ Tbsp avocado (or olive) oil
  • 1 tsp tamari (ensure gluten-free as needed)


  • 8 oz. brown rice noodles (we like Lotus Foods // or sub other noodles such as buckwheat soba or spaghetti // ensure gluten-free as needed)

GARNISH optional

  • 3 Tbsp thinly sliced green onion
  • 1 Tbsp sesame seeds


  • Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
  • Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
  • SAUCE: Meanwhile, in a small bowl, whisk together the tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, grated ginger, chili garlic sauce (or sriracha), and optional lime juice. Set aside.
  • TOFU: Crumble the tofu into pieces less than 1/2 inch in size and arrange them on half of the parchment-lined baking sheet. Pour 1/4 cup of the sauce (60 ml // adjust if altering the default number of servings) over the tofu and toss to evenly coat. Set aside. Place the extra sauce into a serving bowl.
  • VEGGIES: Prepare the vegetables. Chop the green beans into thirds. Cut the cabbage into quarters, remove the core, and cut the quarters into 1/4-inch slices until you have about 2 cups sliced cabbage (adjust amount if altering batch size). Place the vegetables on the other half of the baking sheet next to the tofu. Drizzle the vegetables with oil and tamari and toss to coat, making sure to keep the tofu and vegetables separate.
  • Place the tofu and vegetables into the preheated oven and bake for 30-35 minutes, tossing halfway through, until the tofu and vegetables are crispy and lightly browned on the edges.
  • NOODLES: While the vegetables and tofu are baking, bring a large pot of water to a boil. Once the water is boiling, cook your noodles of choice according to the package instructions. Once done, strain the noodles and set them aside.
  • When the tofu and vegetables are done cooking, remove from the oven and place the vegetables and noodles into the serving bowl that has the extra sauce. Toss well to coat.
  • To serve, top the noodles and veggies with the crispy tofu and garnish with optional sliced green onions and sesame seeds. Enjoy!
  • Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. Not freezer friendly.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 476 Carbohydrates: 55.7 g Protein: 20.9 g Fat: 20.7 g Saturated Fat: 2.9 g Polyunsaturated Fat: 4.9 g Monounsaturated Fat: 8.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 769 mg Potassium: 554 mg Fiber: 4.7 g Sugar: 7.4 g Vitamin A: 50 IU Vitamin C: 21 mg Calcium: 423 mg Iron: 5.3 mg

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My Rating:

  1. Kayleigh says

    Wowowowowowowow!!!! This dish is just sooo good. *chefs kiss*. I feel like no matter how many Asian dishes I make the flavor just always falls short. This dish shine’s beautiful color and sings on your palate. Bravo! This will be in my normal rotation for many weeks in the future.

  2. Marissa says

    I made this tonight and it was excellent! So easy which felt really nice but so much flavor! I have to agree with the last comment that I made this recipe as stated and only got two portions but I was fine with that. Thank you for the great and easy recipe!

  3. Megan says

    This was really easy to make, but way too spicy for me. I only used *half* of the *lower-end* recommendation for chili-garlic sauce, and that was still too much! Only other thought is that the portions/servings seemed off? Usually I make 8 servings of recipes so that I can get about a week’s worth of dinners (usually ~6 nights). But making 8 servings of this recipe only got me dinner for 4 nights. Not sure what’s going on there!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, what brand of chili garlic sauce were you using? We like Huy Fong, which should give this a kick, but not be super spicy. Perhaps the brand you used was spicier? 1 serving is about 476 calories, which is a lighter meal! Perhaps your energy needs were higher, based on individual needs, activity level, etc.

  4. Amber says

    This was absolutely delicious! Used 1 lb fresh pad thai noodles (for 3 servings), doubled the sauce, and only cooked the tofu and veggies for 20 mins (and the tofu could have probably been pulled out after 15 mins). I also pressed the tofu for around 5 hours since I like to get as much liquid out as possible so it can really soak up whatever sauce is going on it. Will definitely make this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! Thanks so much for the great review and for sharing your modifications, Amber!

  5. Michelle C. says

    I made this tonight and it was the first time trying torn/crumbled tofu instead of cubed. We both loved the texture of the tofu. It was fluffier yet chewier at the same time. The little bits were especially satisfying.

    It was also the first time I’ve done cooked red cabbage of any kind. I use it in slaw and salad, but was concerned about it cooked since DH doesn’t like cooked cruciferous veg (broccoli, cauliflower, and the very evil Brussels sprouts). It reminded us of charred, grilled onions in terms of texture.

    I would love to see you develop a finely crumbled, crispy tofu version of taco “meat” – similar to the texture of browned ground beef – the chew of those little bits of crispy torn tofu. And ditto for sloppy Joes.

  6. Catherine says

    One of the favorite meals from Minimalist Baker, which is saying a LOT. Because I love MB. This was straightforward, healthy, and so delicious! Thanks for expanding on your genius crispy tofu!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Catherine. Thank you so much for your kind words and support! xo

  7. Sam says

    I would make again. Next time will use half the tofu, or just double(or even triple) the cabbage and green beans and sauce, and double the noodles. Way too much tofu for me even though I eat it all the time. Also will double or triple the ginger too, as a big ginger fan.

  8. Sarah says

    This is amazing!! 🤩🤩🤩 Just happened to pick up green beans Monday, but only had about a cup of red cabbage. Used shrimp I already had out, and also used sriracha. The flavors are outstanding! I only tossed the shrimp with a couple tablespoons of sauce (and only added them for the last 5 mins, turning after 3) so had plenty for the whole dish. Will look for brown rice udon/noodles, but the linguini I had worked. Will absolutely be having this on the regular!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Sarah!

  9. Chloe LaGrand says

    This was really delicious and super easy! I added extra veggies – a bit more cabbage and some shiitake mushrooms. And the tofu I baked in my air fryer instead of with the veggies. I also doubles the sauce after I read a few comments and it was just enough, especially with a little more veggies I put in. I didn’t have garlic chili so used sriracha and grated some garlic l to mix in with the sauce. Delicious! Overall this recipe was simple, low clean up and yummy!

  10. Mel Windsor says

    This was AMAZING!! ❤️ I needed to use up a bunch of random veggies in the fridge and chopped them accordingly…soooooooo goooooood! Would like to try again, cutting back on some oil, but there’s so little fat in the recipe, I’m just so happy with the whole thing! Will be making this again and again! Another win! 👏❤️👏

  11. Jes says

    This was SO good! I ran out of garlic chili sauce so did the sriracha sub and added a clove of garlic and it was amazing. Leftovers were extra good today – thanks for another amazing recipe, Dana!

  12. Carol M says

    I made this recipe as it was and I love it!! The only change I might increase the vegetables slightly. Shared with my friends already and will make again soon!

  13. Patty says

    I made this with buckwheat soba noodles. It was delicious, even better the next day for leftovers. Note that my tofu did not turn out crispy (I did press it under a cast iron frying pan) but it was tasty anyway. I recommend garnishing with something called “chili crisp”–adds a little zing to it but honestly, the next day I forgot to add it and the dish was still delicious.

  14. Katy says

    Made this tonight. So tasty. I have a small Breville oven, so it took two batches to bake everything. I did end up doubling the sauce – i basted the tofu several times to up the flavor and it came out perfectly. Will be adding this to my rotation!

  15. Jill says

    This will be in heavy rotation. Just 2 veg to buy and everything else is pretty much a pantry staple. Simple to throw together
    with restaurant quality flavor, and the crispy tofu is mind blowing. Thank you thank you.

  16. KJ says

    Even the icky picky in my house loved this one!!! Thank you…Our family has both meat and not meat eaters, so I also made a chicken one the same way for those in the fam who eat meat and they loved it too….

  17. Rachel says

    I used this recipe as a jumping-off point for a delicious meal using what I had on hand. I subbed broccoli and red onion for green beans and cabbage, and then did crumbled tempeh stovetop with ginger and garlic. The sauce and noodles I did as written. It was great, and I’m sure would be good as written, too.

  18. karen says

    this recipe calls for a total of 1/2cup of liquid (at most) and uses 1/4cup (half) to roast the tofu. 1/4 cup to mix all together, for me comes out much too dry. i can double your liquid recipe or perhaps you have another suggestion? thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, the rest of the sauce gets used in step 8 to coat everything and make it saucy. Did you do that?

    • Kate Mooneyham says

      I loved the flavor, but found myself with way too much noodle for my taste, even though I made some extra cabbage. I’d probably skip the noodles next time, and serve with brown rice.