Spicy Tahini Noodles with Crispy Tofu
Rated 4.8 stars by 8 users
Servings
6-8
Cook Time
30 minutes
Ingredients
1 (14 oz) block extra-firm tofu, pressed and cubed
1 Tbsp neutral oil or sesame oil (for frying)
1–2 Tbsp sriracha (adjust to spice level)
1½ Tbsp low-sodium soy sauce or tamari
1½ Tbsp date syrup or maple syrup
1½ tsp rice vinegar
Juice of ¼ lime
2 garlic cloves, minced
1½ Tbsp freshly grated ginger
1–2 Tbsp water, as needed to thin
6–8 oz rice noodles or preferred noodles
Optional: sautéed bok choy or broccoli
Garnish: sesame seeds, sliced scallions, chili crisp, or crushed peanuts
for the crispy tofu
for the spicy tahini sauce
base and toppings
Directions
Wrap tofu in a clean towel and press for 10–15 minutes. Cube into 1-inch pieces.
Cook noodles according to package directions. Rinse and drain. Set aside.
In a bowl, whisk together tahini, sriracha, soy sauce, date syrup, rice vinegar, lime juice, garlic, and ginger. Add water to thin until pourable.
Heat oil in a nonstick or cast-iron skillet over medium heat. Add tofu and cook 8–10 minutes, turning occasionally until browned and crisp.
Lower the heat and pour the sauce over tofu. Gently stir to coat. Heat for 1–2 minutes until warmed through (don’t overcook—sauce thickens fast). Thin with a splash of water if needed.
Divide noodles into bowls. Top with saucy tofu and veggies. Garnish and serve immediately.
Recipe Note
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free Vegan, Kosher
Seasonality: All, Summer
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