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Crispy Cold Asian Sesame Noodle Salad with Tofu

crispy cold asian sesame noodle salad with tofu - featured image
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A quick and easy Asian-inspired noodle salad featuring crispy tofu and a savory sesame dressing, perfect for lunch or dinner.

Ingredients

Scale
  • 8 oz dried Asian-style wheat noodles (ramen, lo mein, or spaghetti)
  • Cold water (for rinsing noodles)
  • 14 oz firm or extra-firm tofu, drained and pressed
  • 2 tbsp vegetable oil or sesame oil for frying
  • Salt and pepper, to taste
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp grated fresh ginger (optional)
  • 1 clove garlic, minced
  • 1 tsp toasted sesame seeds (for garnish)
  • Optional fresh add-ins: thinly sliced scallions or green onions, shredded carrots or cucumber ribbons, fresh cilantro or chopped peanuts

Instructions

  1. Drain the tofu well by wrapping it in a clean kitchen towel and setting a heavy pan on top for at least 15 minutes. Cut the tofu into ½-inch cubes.
  2. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions (usually 4-6 minutes). Drain and rinse under cold water to stop cooking and cool them down. Toss with a drizzle of sesame oil to prevent sticking.
  3. In a bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, and minced garlic until well combined.
  4. Heat 2 tablespoons of oil in a skillet over medium-high heat. Add tofu cubes in a single layer without crowding. Cook undisturbed for 3-4 minutes until golden and crisp on one side, then flip carefully to brown all sides, about 8-10 minutes total. Season lightly with salt and pepper.
  5. In a large bowl, combine the cold noodles with the dressing, tossing gently to coat. Add the crispy tofu and any fresh veggies you like—scallions, carrots, cucumber ribbons—and toss again.
  6. Sprinkle toasted sesame seeds and chopped peanuts or cilantro on top for extra flavor and texture. Serve chilled or at room temperature.

Notes

Press tofu well to remove excess moisture for crispiness. Do not overcrowd the pan when frying tofu. Rinse noodles in cold water to stop cooking and prevent mushiness. Dressing can be adjusted with chili oil for spice. Store leftovers in airtight container up to 3 days; keep dressing separate to avoid sogginess.

Nutrition

Keywords: Asian noodle salad, crispy tofu, sesame dressing, quick recipe, vegan, gluten-free option

Find it online: https://junomeals.com/crispy-cold-asian-sesame-noodle-salad-with-tofu-easy-5-ingredient-recipe/