Sticky Sesame Tofu with Vegan Noodles

These Sticky Sesame Tofu Vegan Noodles are a celebration of bold vegan flavours and comforting textures. Imagine crispy tofu coated in a rich, sticky sesame glaze, perfectly balanced between sweet, savoury, and umami, nestled on a bed of garlicky noodles that soak up every bit of the sauce. The tender greens on the side bring a vibrant freshness, completing a vegan dish that’s as nourishing as it is indulgent.

Inspired by my love for vegan dishes that turn simple ingredients into something extraordinary, this vegan recipe is perfect for cosy evenings or special vegan dinners when you want to impress without spending hours in the kitchen. Whether you’re venturing into vegan recipes or exploring lacto vegetarian recipes, this dish promises to delight your taste buds and warm your soul. It’s vegan comfort food with a refined twist, guaranteed to bring joy to your table.

Recipe:

Serves: 4

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Ingredients:

For the Tofu

400g firm tofu, pressed and cut into bite-sized cubes
3 tbsp cornflour
1/2 tsp salt
1/2 tsp white pepper
3 tbsp vegetable oil (for frying)

For the Sesame Sauce

4 tbsp soy sauce
3 tbsp maple syrup or agave syrup
1 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp cornstarch mixed with 3 tbsp water (slurry)
1 tsp grated fresh ginger
1 clove garlic, minced
1 tsp chilli flakes (optional, for heat)
2 tbsp toasted sesame seeds

For the Garlic Noodles

300g noodles of your choice
3 tbsp vegan butter
4 garlic cloves, minced
2 tbsp soy sauce
1 tbsp sesame oil

For the Greens

300g tenderstem broccoli or green beans, steamed or blanched
1 tsp sesame oil
1 clove garlic, minced

For Garnish

2 spring onions, thinly sliced
Additional sesame seeds

Method:

Wrap the tofu in a clean kitchen towel and place a heavy object on top for 15-20 minutes to press out excess moisture. Cut into bite-sized cubes and toss in a bowl with cornflour, salt, and white pepper until evenly coated.
Heat the vegetable oil in a frying pan over medium heat. Fry the tofu cubes until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.
In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer over medium heat. Add the cornstarch slurry, stirring continuously until the sauce thickens to a glossy consistency. Stir in the toasted sesame seeds.
Add the crispy tofu to the saucepan and toss gently to coat each piece in the sticky sesame sauce. Remove from heat and set aside.
Cook the noodles according to the package instructions. Drain and set aside. In a large frying pan, melt the vegan butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the cooked noodles, soy sauce, and sesame oil, tossing to coat the noodles evenly.
Steam or blanch the greens until tender but still vibrant. Heat the sesame oil in a small pan over medium heat, add minced garlic, and cook for 1 minute. Toss the greens in the garlic oil.
Divide the garlic noodles among four plates. Top each serving with the sticky sesame tofu and garlic greens. Garnish with spring onions and additional sesame seeds.

Additional Tips:

For those with soy allergies, replace soy sauce with coconut aminos.
Use rice noodles for a gluten-free version, and ensure other ingredients are certified gluten-free.
Replace tofu with chickpeas or cauliflower for a soy-free alternative.

Allergy information / alternatives:

For added heat, drizzle with chilli oil before serving.
This dish pairs wonderfully with a squeeze of fresh lime for brightness.
You can substitute tofu with tempeh or seitan for variety.

Nutritional Information (per serving):

Calories: 470 kcal
Protein: 16g
Fat: 22g
Carbohydrates: 48g
Sugar: 10g
Salt: 2.2g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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