Spicy Thai Sesame Noodles with Tofu and Vegetables
A guest post by Carol Borchardt
Word from Grace: Alright so today we have an awesome guest post from Carol Borchardt. She’s an amazing cook over at From a Chef’s Kitchen! I would definitely check the rest of her work out, she has some tasty recipes and incredible skills! Enjoy!
Hey, everyone! I’m so excited to be a contributor today at Chasing Foxes!
I’ve got a delicious vegan pasta dish to share with you that you’re going to love whether you’re vegan, vegetarian, or carnivore because it’s so good and so satisfying: Spicy Thai Sesame Noodles with Tofu and Vegetables!
Tofu, vegetables, and pasta are combined with a spicy sesame sauce in this vegan Thai-inspired dish. It’s a fun and flavor-packed way to change up your pasta routine and a balanced way to go meatless.
Tofu tends to suffer from an image problem, however, it’s a great way to stretch the protein portion of your food budget. Two people can enjoy this good source of low-fat protein for around $3.
Because tofu alone is rather bland, that quality—much like a plain unseasoned piece of fish or chicken—makes it extremely versatile. It takes on the flavor of whatever it’s cooked with. However, if tofu really is not your thing, this sauce works equally well with shrimp or chicken.
Tofu is generally packed in water and is available in the produce, dairy, or natural foods section of the grocery store. You’ll find it in varying consistencies such as silken, soft, firm, and extra-firm. This dish uses extra-firm which works well for stir-fries.
In prepping this dish, you’ll need to gently press some of the water out of the tofu. Line a baking sheet with a double layer of paper towels. Place the slices of tofu flat on the towels then top with another double layer. Place another baking sheet on top and weigh it down with a heavy object such as a cast-iron skillet or books.
To minimize the prep work in Asian-style dishes, I often use packaged “broccoli slaw” with shredded broccoli stems, carrots and red cabbage then add in other things like scallions. However, this dish is very versatile and you can change up the veggies however you like.
Hope you enjoy and I’d love it if you’d visit me at From A Chef’s Kitchen for easy gourmet recipes!
- 1 package (14-ounce) extra-firm tofu
- 4 ounces linguine (regular, whole grain or gluten-free)
- 2 tablespoons sesame oil, divided
- 1/3 cup vegetable broth
- 1/3 cup tahini
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce (or to taste)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1-2 tablespoons canola or vegetable oil
- 1 bag (16-ounce) broccoli slaw
- 1 bunch scallions, thinly sliced diagonally
- Toasted sesame seeds (optional) for garnish
- Cut tofu into 6 even pieces widthwise. Line a baking sheet with a double layer of paper towels. Place tofu pieces flat on the paper towels. Place another double layer of paper towels over the tofu, top with another cookie sheet. Place a heavy object such as a cast-iron skillet or books on the top cookie sheet. Set aside.
- Cook the pasta according to package directions in salted water. Drain in a colander and toss with 1 tablespoon sesame oil.
- Whisk together vegetable broth, tahini, soy sauce, honey, rice vinegar, chili garlic sauce, ginger and garlic. Set aside.
- Cut tofu into cubes. Heat 1 tablespoon oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes and brown well on all sides, tossing or stirring frequently, 5-7 minutes. Transfer to a plate or into the colander with the drained pasta.
- Refresh oil if needed. Add broccoli slaw to skillet. Cook 1-2 minutes, stirring often until beginning to soften. Add scallion and cook 1 minute more.
- Add sesame sauce combination and bring to a simmer. Reduce heat to low, stir in pasta and tofu and toss gently to heat through. Garnish with sesame seeds and serve immediately.