Vegan Ginger Sesame Noodles with Crispy Tofu

Just made this for dinner tonight. Terrific. A little spice, plenty of vegetables and soba noodles (I subbed out brown rice noodles for soba)
Perfect easy weeknight dinner. This is a keeper.

So good! I agree that this serves 2 people well for a 1-pot dinner. I ate half and saved half for tomorrow lunch. I replaced tofu with tempeh I had (cut in very small pieces for easy chewing. Loved the crunch!) Added mushrooms i had because YUM. Next will will either roast veggies 5-7 minutes less OR make cabbage shreds wider. What I made shriveled up to nothing :-). I MIGHT make another 1/8 cup of that delicious sauce so all the noodles get coated well.

Quick, easy and delicious! I subbed in Udon noodles because the store was out of the other, and used green beans from our garden that we blanched and froze last fall. The sauce was spot on and the tofu and cabbage crisped up nicely. I did use convection to roast everything. We garnished with roasted black sesames and spicy chili crisp. We loved it and added it to our monthly meal rotation. Very versatile dish.

I think I will add this in as a regular mid week dinner. Quick and easy to make. While eating I did think how easy it would be for this to work with other veggies so good to get the confirmation from other comments! The sauce is particularly good – I have since made it to use as a sauce for other dishes.

I made this, but I skipped the tofu and cabbage(because I didn’t have any) and I added mushrooms and peppers, as well as using rice noodles (pad Thai kind). It was very good! would love to try it with the tofu, but im not a fan of cabbage so I’d probably skip it again and do mushrooms again. Thank you!!

Just another great recipe from minimalist baker! I wish I had posted sooner since I’ve made this at least 10 times. I always double the recipe because I love leftovers! I like to minimize oil in cooking so I substitute olive oil with more tahini. Thank you for this recipe!

I loved this! I doubled the sauce and the noodles (used a whole standard size rice noodle package, which I think is around 16 oz) but kept the tofu and veggies (purple cabbage, white onion and carrot – what I had on hand) the same. Next time I might even triple the sauce! I didn’t have limes and so used rice vinegar in the sauce and it turned out well.

This is absolutely delicious. Based on some other reviews (and wanting some leftovers) I upped to 6 servings. I used buckwheat soba noodles which I had never has before and was so happy with how simple and delicious they were. I did more veggies than called for, so I ended up doing the tofu on one cookie sheet and green beans and cabbage on a second cookie sheet. 2023 was the year I discovered Chili Crisp (life changing) and now I sub it in place of anything “hot” like sriracha. Aside from using light soya sauce (not Tamari) that is the only alteration I made to the recipe. I thought green beans and purple cabbage would be weird, but I’m so glad I just trusted the recipe. So good. Will 100% be making this again.

So delicious and easy! Used frozen stir fry veggies cuz I was out of fresh and it still came out great. Will definitely be making again.

This is a great recipe. Nothing more to say, but “Thank You!”.

This recipe is SO delicious and easy to make! The sauce and sheet pan method are the shining stars. I’ve made it with other veggies (cauliflower, for example) and used the sauce on chicken too and it gets rave reviews from everyone I share it with. Thank you for the awesome recipe!

Quick, easy recipe perfect for a weeknight! The sauce was very tasty. One thing to note – the portion sizes are extremely small. I would definitely recommend doubling the veggies, noodles, and sauce, even for just two adults if you want to have leftovers.

Tried this recipe for the first time last night, result….fantastic. Great flavour combinations and perfect for Tofu. I doubled the quantity of the Tamari sauce as the rice noodles I buy in the UK really absorb the sauce and it worked a treat. I only cooked the veggies for 25 mins to ensure they remained crunchy. When we’re in the US we always but lotus brown rice noodles, but they’re expensive to buy here. I’m currently researching your site for more yummy recipes. Thanks Tony

I decided to make this on a whim but wasn’t sure if it would be my favorite. Cabbage is pretty good but not a favorite vegetable, but I trusted the recipe and I’m so glad I did. It turned out amazing. This meal came together quickly and the sauce was entirely ingredients I already had at home. It was easy to make (love sheet pan recipes!) and was absolutely delicious. The green beans and red cabbage added a lot of beautiful color to the dish, and they tasted great. Definitely adding this one to my dinner rotation!

This is so good. Make it weekly. We love it. We add mushrooms, extra ginger, and use soba noodles. Perfection.

This recipe (Ginger-sesame noodles with crispy tofu) is absolutely a winner. Made at last minute—and had most everything here—except purple cabbage.
Meal was over the top—in appearance and flavor. Looked complicated he but not at all.
Can’t even describe how your recipes have refreshed and revitalized my cooking. This is the best website for anyone who wants to create gourmet meals with less time and excellent nutrional quality and flavor.
Thjs one did not disappoint. I used Kojac noodles and they were a perfect match! Thank-you!!

This was DELICIOUS!!! Loved how crispy the crumbled tofu was – my husband said it’s probably the best tofu he’s ever eaten. I agree!! One note on serving size: I would say that the recipe (as written) makes a good lunch or dinner for *2* adults (rather than 4). When I make this again for my family of 4, I’ll definitely plan to double it. Also, I used prepackaged “Thai Wheat Noodles” from Trader Joe’s (1 package per recipe as written, heat up in microwave); that made the noodle part super simple :-)

This recipe is fantastic, exactly as written. So flavorful and easy to make. Thanks for a new weeknight staple!

Loved this! Made me a believer in tofu – along with the crispy peanut tofu.

Excellent flavors! Perfect balance of sweet and spicy. I doubled the sauce amount because I had extra vegetables I needed to use (carrots, red peppers). I had asian long beans on hand, so used those for the green beans (same flavor, different texture). Half of the sauce went on the tofu and veggies while roasting and the other half went over the noodles. This is the first time I’ve crumbled tofu and baked it, and it won’t be the last – great texture and flavor without having to marinate for hours. Love it when my picky 9-year-old comes in the house and says, “something smells good!” Thanks for another great recipe, MB

WOW. I’ve made this recipe several times now and it is a HIT! Great for feeding a crowd. It got devoured by vegans and meat-eaters alike. So flavorful, fast, easy, and satisfying!

Hello MB, another great recipe, healthy, easy and ooohh so tasty, my meat eater son’s enjoyed it so much for meatless Monday! I followed the recipe as it is, the only change, I used kale instead of cabbage, I added it to the roasting pan 10 minutes before the finish time and it came out great! Thank you for all the great recipes :)

Made this for the first time tonight, followed the recipe exactly apart from adding extra ginger (I didn’t measure it, just grated what I had) and using gf soba noodles in place of brown rice noodles. Husband and I both liked it; it’s easy, tasty, quick, healthy, and economical.

Strongly suspect I’ll be making this again!

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.

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!

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!

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!

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.

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!!

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.

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!!

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!

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! 👏❤️👏

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!

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!

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.

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!

So good! Even my 3 discerning eating boys loved it!

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.

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….

Absolutely fabulous. I made it with brown rice pad Thai noodles and it reminds me of drunken noodles. Spot on!