Why buy take-out when you can make these easy Sesame Ginger Tofu with Thai Noodles in no time!
One of my favorite dishes is Tofu and Thai Noodles with Peanut Sauce. I love peanut sauce with pretty much anything, and I am also a huge tofu lover. Ever since having to go gluten free, Thai brown rice noodles have been a staple in my pantry ever since. So, I decided to come up with another tofu dish using brown rice noodles. This Sesame Ginger Tofu with Thai Noodles is the result.
*Caution! Affiliate link ahead… proceed at your own risk. If you make a purchase through the link, I will make a little moola and will probably buy more fun gadgets for my kitchen.
Many different vegetables would go well in this dish. I just happen to use some that were earmarked for another recipe. I was avoiding the other recipe because I needed more ingredients and was avoiding going shopping. It just happened to be pouring rain the day I made this, which is always welcome here in sunny Tucson!
I recently got a spiralizer, so I used it with the carrot in this dish. Before I cooked it, the spiralized carrot looked like curly noodles. I was hoping it would show in the photo, but after cooking it, I knew that wasn’t in the cards. I have another recipe planned for spiralized carrots, so you’ll just have to wait and see how pretty they are in another recipe.
Sesame Ginger Tofu with Thai Noodles
- 14 oz. firm tofu
- 1 cup chopped red pepper
- 1/2 cup chopped green pepper
- 1/2 cup spiralized or julienned carrots
- 1 cup broccoli florets
- 4 oz. brown rice noodles
- 2 tablespoons sesame oil
- Sesame Ginger Sauce
- 2 Tablespoons minced ginger
- 2 Tablespoons brown rice vinegar
- 2 Tablespoons key lime juice
- 1/4 cup peanut butter
- 4 teaspoons low sodium tamari
- 2 teaspoons white miso
- 4 teaspoons toasted sesame oil
- 1/4 cup + 2 Tablespoons water
- 4 teaspoons brown sugar
- Drain and press the tofu by putting a towel on top of it, and a heavy object like a cast iron skillet on top of that. Let sit for at least 15 minutes to get excess water out. Slice into bite sized pieces.
- Mix all sauce ingredients. Take 1/2 the sauce and cover tofu in a container. Marinate at least one hour to overnight.
- Heat 1 tablespoon of sesame oil in a pan and add tofu. Cook until golden brown.
- Make brown rice noodles according to directions, drain, and set aside.
- In the pan that tofu was cooked in, heat the other tablespoon of sesame oil. Add red pepper, green pepper, and broccoli florets. Cook until tender.*
- Add carrots and cook until tender.*
- Heat the rest of the sauce in a pan and bring to a simmer. Pour the warm dressing over noodles, and toss to coat.
- Put noodles, vegetables and tofu in a bowl and serve.
*Notes: If you spiralized your carrots as I did, you will want to add them after the other vegetables are tender, because they cook really quickly. If you julienned them, you will want to add them sooner.
*Many times I add vegetables to the pan with the tofu and cook them all together. I add the veggies around the time the tofu starts getting brown. This time my “firm” tofu wanted to fall apart though, and I like to write instructions exactly as I cook. There are many times that I get a batch that wants to do this. It doesn’t make for good photos! I go through phases of buying the extra firm, then have faith that the next “firm” batch will be better. FYI: the brand I buy is Wildwood Sprouted tofu. I love it because anything sprouted is said to be good for digestion.