Sesame-Ginger Noodle Salad with Crispy Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chilled noodles tossed in a fragrant sesame-ginger dressing, topped with pan-fried crispy tofu cubes and fresh scallions for a satisfying vegetarian meal. This asian-inspired noodles (vegetarian) ready in about 35 minutes pairs rice noodles, divided sesame oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz rice noodles according to package instructions until tender but firm. Drain and rinse with cold water to stop cooking, then toss with 1 tbsp sesame oil to prevent sticking.
  2. Step 2: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed tofu cubes and fry for 3-4 minutes per side until all sides are golden and crispy. Remove from heat.
  3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 minced garlic clove, 1 tbsp honey, and 2 tbsp rice vinegar to make the dressing.
  4. Step 4: In a large mixing bowl, combine the cooked noodles, 1 medium julienned carrot, 1 medium julienned cucumber, and 3 sliced green onions. Pour the dressing over and toss well to coat.
  5. Step 5: Gently fold in the crispy tofu cubes and sprinkle 2 tbsp toasted sesame seeds on top. Serve chilled or at room temperature.

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Frequently asked questions

How long does Sesame-Ginger Noodle Salad with Crispy Tofu take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sesame-Ginger Noodle Salad with Crispy Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Sesame-Ginger Noodle Salad with Crispy Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sesame-Ginger Noodle Salad with Crispy Tofu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sesame-Ginger Noodle Salad with Crispy Tofu vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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