Sesame Noodle Tofu Bowls are a fresh and tasty meal that brings together tender noodles, crispy tofu, and a nutty sesame dressing that’s full of flavor. The mix of textures—the chewy noodles, crunchy veggies, and crispy tofu—makes every bite interesting and satisfying.
I love making this dish because it’s simple to put together but still feels special. One of my favorite tips is to press the tofu well before cooking, so it gets nice and crispy without falling apart. Tossing everything with the sesame sauce just before serving keeps the noodles perfectly coated and flavorful.
This bowl works great as a light lunch or a quick dinner, and I often add extra greens or a sprinkle of chopped peanuts for some crunch. It’s one of those meals I find myself craving on busy days when I want something healthy but still really tasty.
Key Ingredients & Substitutions
Firm tofu: Pressing tofu is key for getting it crispy. If you can’t find firm tofu, extra-firm works too. Silken tofu isn’t good here since it’s too soft for frying.
Noodles: Udon noodles give a nice chewy texture, but you can swap in soba, rice noodles, or spaghetti if needed. Just cook according to package instructions.
Tahini or peanut butter: Tahini adds a lovely sesame flavor while peanut butter keeps it creamy and rich. Either works great depending on your taste or what you have on hand.
Soy sauce or tamari: Tamari is gluten-free if that’s a concern. Both add salty umami, but adjust to taste since tamari tends to be less salty.
Fresh veggies: Cucumber and carrot add crunch and brightness. Feel free to swap with bell peppers, snap peas, or radishes for variety.
How Do You Get Crispy Tofu That Stays Together?
Crispy tofu is all about removing moisture and cooking it properly. Here’s how I do it:
- Press tofu well: Wrap it in a clean towel, press with a heavy object for 15–20 minutes. This helps firm it up and lets it crisp.
- Cut into even cubes: This ensures all pieces cook evenly.
- Marinate briefly: Toss cubes in soy sauce and sesame oil so they soak up flavor before cooking.
- Use enough oil: Heat a good tablespoon of oil over medium-high heat so tofu won’t stick and can brown nicely.
- Cook without stirring too much: Let each side cook until golden before flipping to get a crispy crust.
- Drain on paper towels: After frying, this removes excess oil and keeps tofu crispy.
Equipment You’ll Need
- Large skillet or frying pan – I like a non-stick one for even browning and easy cleanup when frying tofu.
- Pot for boiling noodles – a wide pot allows you to cook noodles quickly and easily drain them.
- Vegetable peeler or spiralizer – useful for turning cucumbers and carrots into crunchy noodles or strips.
- Whisk or fork – to mix the sesame sauce smoothly and evenly.
- Cutting board and sharp knife – for chopping tofu and slicing vegetables safely.
Flavor Variations & Add-Ins
- Protein swap: Replace tofu with cooked chicken, shrimp, or tempeh for different textures and flavors.
- Extra crunch: Add chopped peanuts or cashews on top for more texture.
- Spicy kick: Mix in more Sriracha or chili flakes in the sauce if you like it hotter.
- Veggie boost: Toss in sautéed bok choy, bell peppers, or snap peas for extra color and nutrients.
Sesame Noodle Tofu Bowls
Ingredients You’ll Need:
For the Tofu:
- 14 oz (400g) firm tofu, pressed and cubed
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil (for tofu)
- Vegetable oil, for frying tofu
For the Noodles and Vegetables:
- 8 oz (225g) udon noodles or any thick wheat noodles
- 1 medium cucumber, julienned or spiralized
- 1 medium carrot, spiralized or julienned
- 2 green onions, sliced
- 1 jalapeño, thinly sliced (optional)
- Fresh cilantro leaves, for garnish
- Sesame seeds, for garnish
For the Sauce:
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp tahini (sesame paste) or smooth peanut butter
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tsp chili paste or Sriracha (optional for heat)
- 2 tbsp sesame oil (for sauce)
How Much Time Will You Need?
This dish takes about 30 minutes total. You’ll spend around 15 minutes prepping the tofu and veggies, 10 minutes cooking noodles and tofu, plus 5 minutes assembling your bowls and adding the sauce and garnishes. It’s a quick, fresh, and satisfying meal perfect for busy days.
Step-by-Step Instructions:
1. Prepare and Press the Tofu:
Wrap the tofu in a clean towel and press it with a heavy object for 15–20 minutes to remove excess moisture. Then, cut it into 1-inch cubes.
2. Marinate and Cook the Tofu:
Toss the tofu cubes with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the tofu cubes and cook for 8–10 minutes until golden and crispy on all sides. Remove from the pan and set aside.
3. Cook the Noodles:
Bring a large pot of water to a boil. Cook the udon noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
4. Make the Sesame Sauce:
In a bowl, whisk together the tahini or peanut butter, soy sauce, rice vinegar, maple syrup, minced garlic, minced ginger, chili paste or Sriracha (if using), and 2 tablespoons sesame oil until smooth. If the sauce is too thick, add a little water to loosen it.
5. Prepare the Vegetables:
Julienne or spiralize the cucumber and carrot. Thinly slice the jalapeño (if using) and green onions.
6. Assemble the Bowls:
Toss the cooked noodles with half of the sesame sauce to coat evenly. Divide the noodles between bowls. Add the tofu cubes on one side and arrange the cucumber and carrot alongside. Drizzle any remaining sauce over the bowl.
7. Garnish and Serve:
Sprinkle with sesame seeds, sliced jalapeños, green onions, and fresh cilantro leaves. Serve immediately with chopsticks or forks. Offer extra chili paste or soy sauce on the side if you like more heat or saltiness.
Can I Use Frozen Tofu for This Recipe?
Yes! If using frozen tofu, thaw it completely and press out excess water before cooking. Freezing tofu changes its texture, making it chewier and great for absorbing marinades.
How Do I Store Leftovers?
Store leftover tofu and noodles separately in airtight containers in the fridge for up to 3 days. Reheat tofu in a skillet to keep it crispy and toss noodles with a bit of sauce or oil before warming to prevent drying out.
Can I Make the Sauce Ahead of Time?
Absolutely! The sesame sauce can be made up to 3 days in advance and stored in the fridge. Give it a good stir before using, as some ingredients may settle or thicken.
What Are Good Substitutes for Udon Noodles?
You can swap udon for soba, rice noodles, spaghetti, or even zucchini noodles for a low-carb option. Just adjust cooking times according to the noodle type.