Sesame Tofu Spring Bowl

If you’re new to tofu, Sesame Tofu Spring Bowls are a great balanced recipe to build into your family meal rotation.

Kids love the satisfying crunch of the tofu’s sesame crust, and pickier eaters often have an easier time with customizable dinners like these which allow them to individualize their own bowls by adding more or less of the various ingredients.

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Sesame Tofu Spring Bowl Recipe

Sesame Tofu Spring Bowl

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Yield: 5 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Malina Malkani

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

If you’re new to tofu, Sesame Tofu Spring Bowls offer an easy way to bring balanced meals made with plant-based protein into your family meal rotation. Kids love the satisfying crunch of the tofu’s sesame crust, and pickier eaters often have an easier time with customizable dinners like these, which allow them to individualize their own bowls by adding more or less of the various ingredients.

Ingredients US Metric

For the sauce…

• ⅓ cup tamari soy sauce
• 2 cloves garlic, minced
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 1 ½ tablespoons brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon grated fresh ginger, grated
• ½ tablespoon cornstarch

For the bowls…

• 14 ounces extra firm tofu, sliced into ¼-inch rectangles
• ½ cup sesame seeds
• 8 ounces buckwheat soba noodles
• 2 tablespoons toasted sesame oil, divided
• 16 ounces spiralized zucchini (or about 3 medium zucchini)

Instructions

1. In a small bowl, combine all sauce ingredients and mix well until the brown sugar and cornstarch are dissolved.
2. Blot sliced tofu thoroughly with paper towels to remove excess liquid. Place the sesame seeds in a small bowl and press each slice of tofu into the seeds on both sides to coat.
3. In a large pot, bring water to a boil, cover, and set aside for the soba noodles to be cooked right before serving.
4. In a large non-stick skillet*, heat 1 tablespoon of the sesame oil over medium-high heat. Sauté the tofu on both sides until tofu is heated through and sesame seeds are lightly browned, about 3 minutes on each side. Remove tofu from the skillet and set aside.
5. Heat the remaining sesame oil in the same skillet over medium-high heat. Add the zucchini noodles and sauté until tender, about 5 minutes. Remove from skillet and set aside.
6. Add soba noodles to the cooking water and cook and drain according to their package instructions.
7. While the noodles cook, add the sauce mixture to the skillet and stir over low heat until slightly thickened, about 1 minute.
8. Divide the soba noodles, zucchini, tofu, and sauce evenly into 5 bowls and serve immediately.

Notes

Store leftover bowls in airtight containers in the refrigerator for up to 3 days.

Allergens:

Recommended Products:

OXO Good Grips 8" and 10" Frying Pan Skillet Set

Nutrition Facts

Calories

402

Fat

18 g

Sat. Fat

3 g

Carbs

48 g

Fiber

3 g

Net carbs

45 g

Sugar

7 g

Protein

18 g

Sodium

1284 mg

Cholesterol

0 mg

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https://www.malinamalkani.com/recipes/sesame-tofu-spring-bowl

Sesame tofu noodle bowls, zucchini, soba noodles

Lunch, Dinner, Vegetarian, Vegan, Gluten Free

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