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Spicy Thai Sesame Noodles with Tofu and Vegetables

Carol Borchardt
A delicious, vegan, Thai-inspired dish with tofu, vegetables, pasta, and a spicy sesame sauce.
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Servings 3 people

Ingredients
  

  • 1 14 oz. package of extra-firm tofu
  • 4 oz. linguine (regular, whole grain or gluten-free)
  • 2 tbsp. sesame oil, divided
  • 1/3 cup vegetable broth
  • 1/3 cup tahini
  • 1/3 cup soy sauce
  • 3 tbsp. honey
  • 2 tsp. chili garlic sauce (or to taste)
  • 1 tbsp. minced ginger
  • 2 2 cloves garlic, minced
  • 1-2 tbsp. canola or vegetable oil
  • 1 bag (16-ounce) broccoli slaw
  • 1 bunch scallions, thinly sliced diagonally
  • Toasted sesame seeds (optional) for garnish
  • Salt to taste

Instructions
 

  • 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.