Asian-Inspired Sesame Noodles with Tofu

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A quick and satisfying dish featuring chewy noodles, tender tofu, and a savory-sweet sauce infused with sesame oil and soy sauce. This Asian salad recipe (vegetarian, gluten-free), ready in about 30 minutes, pairs ramen noodles, firm tofu, and soy sauce into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 450 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz ramen noodles
• 1 block (14 oz) firm tofu
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp honey
• 3 cloves garlic
• 1 tbsp (grated) ginger
• 2 stalks green onions
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Cook 8 oz ramen noodles according to package instructions. Drain and set aside. Meanwhile, press 1 block (14 oz) tofu into a 1/2-inch thick slab. Cut into 1/2-inch strips.
2. Step 2: In a large skillet, heat 1 tbsp sesame oil over medium-high heat. Add tofu strips and cook for 4-5 minutes per side until golden and crispy. Transfer to a plate and set aside.
3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 3 minced garlic cloves, and 1 tbsp grated ginger. Add 1/4 cup water and stir until honey dissolves.
4. Step 4: Return tofu to the skillet. Pour the sauce over the tofu and noodles. Toss to coat evenly. Cook for 2-3 minutes until the sauce thickens. Garnish with sliced green onions and 1 tbsp toasted sesame seeds before serving.