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: 4

Author: Malina Malkani

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

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. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients

Main Ingredients

• 14 ounces tofu (extra-firm sliced into 1/4-inch rectangles)
• 1/2 cup sesame seeds
• 2 tablespoons toasted sesame oil
• 16 ounces zucchini (or about 3 medium zucchini, spiralized)
• 8 ounces buckwheat soba noodles

Sauce Ingredients

• 1/3 cup tamari soy sauce gluten-free
• 2 tablespoons water
• 1 tablespoon toasted sesame oil
• 1 1/2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger (grated)
• 2 cloves garlic (minced)
• 1/2 tablespoon corn starch

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 so that soba noodles can be cooked immediately before serving.
4. In a large non-stick skillet*, heat 1 tbsp 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 pan and set aside.
5. Heat another tbsp of sesame oil in the same skillet. Add the zucchini noodles and sauté for about 5 minutes or until tender. Remove from skillet and set aside.
6. Add soba noodles to the cooking water and cook according to package. While noodles cook, add the sauce mixture to the same skillet and stir over low heat for 1 minute or so or until slightly thickened.
7. Assemble bowls with both types of noodles and tofu, top with sauce and serve immediately.

Nutrition Facts

Calories

531

Fat

25

Sat. Fat

3

Carbs

60

Fiber

4

Net carbs

55

Sugar

8

Protein

24

Sodium

1546

Cholesterol

0

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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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