Sesame Tofu Noodles

Sesame Tofu Noodles
From, by Urvashee Patel

Sesame Tofu Noodles Photo

The next time you’re craving some lo mein or pad thai takeout, try these homemade sesame noodles with tofu instead.  These noodles will satisfy the whole family on any weeknight. They taste great cold too so the leftovers make an awesome ready to eat lunch the next day.

I love Asian noodle dishes. The funny thing about it is that it never appealed to me earlier in life. Back in my college days, vegetable lo mein seemed to be a staple for a lot of my vegetarian friends. There were several Chinese food trucks around campus and one always parked in front of the freshman dorms. I never gave them a second thought. In fact, I didn’t even really know how to use chopsticks, which was a little embarrassing.

Over the years, I was forced to eat more Thai and Chinese food at social gatherings or just hanging out with friends. As awkward as it was, I tried to use chopsticks every time. Thankfully, I eventually got the hang of it!

Sesame Tofu Noodles Picture

Now, whenever V asks to use chopsticks at Asian restaurants, I always indulge him and let him try even though I know it will take him five times as long to eat his food. I can’t save him from all awkward moments that life will bring him, but I can teach him to use chopsticks!

These sesame noodles with tofu were inspired by a craving for vegetable lo mein. I used soba noodles instead of lo mein noodles but you can use either. Soba noodles are a Japanese style noodle made from buckwheat and are earthier in taste. They have just a little more protein too. Preparation for this noodle dish is very easy and there is no need to stick with the vegetables I used.  Feel free to use whatever is in your fridge! This is one meal you will want to make again and again.

Sesame Tofu Noodles Image

For more Chinese take out cravings, you might also want to check out Kristy’s homemade fried rice recipe.


Sesame Tofu Noodles Recipe



  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon sriracha chili sauce
  • 8 ounces japanese buckwheat soba noodles
  • 14 ounce package extra firm tofu, drained and pressed
  • 2 tablespoons sesame oil, divided
  • 1 1/2 tablespoons canola oil, divided
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garlic, grated
  • 1/3 cup chopped onion
  • 3 cups shredded napa cabbage
  • 1 large carrot
  • 1 1/2 cups bean sprouts
  • 1/3 cup chopped cilantro


  1. In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha and set aside.
  2. Cook soba noodles according to package. Rinse and drain. Mix in 1 tablespoon of sesame oil to coat all the noodles and set aside.
  3. Slice the tofu lengthwise into 1/2-inch slices. In a large nonstick pan, heat 1/2 tablespoon of canola oil over medium to low heat. Cook the tofu slices on each side until browned. Remove from pan and cut into cubes. Set aside.
  4. In a large pot, add the remaining sesame and canola oils over medium heat. Add the garlic, ginger, and onions and sauté for 1-2 minutes. Do not let it burn.
  5. Add the cabbage and carrots and cook for another 2-3 minutes, allowing them to soften slightly.
  6. Mix in the bean sprouts and then the soy sauce mixture.
  7. Add the noodles and tofu to the pot and heat until everything gets hot.
  8. Remove the pot from the heat. Toss in the cilantro.  


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