Sesame-Ginger Noodle Salad with Crispy Tofu

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 noodle recipe (vegetarian), ready in about 35 minutes, pairs rice noodles, extra firm tofu, sesame oil 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz rice noodles
14 oz block, pressed and cut into 1/2-inch cubes extra firm tofu
3 tbsp, divided sesame oil
3 tbsp soy sauce
1 tbsp, grated fresh ginger
1, minced garlic clove
1 tbsp honey
2 tbsp rice vinegar
3 stalks, thinly sliced green onions
2 tbsp toasted sesame seeds
1 medium, julienned carrot
1 medium, julienned cucumber

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
Step 5: Gently fold in the crispy tofu cubes and sprinkle 2 tbsp toasted sesame seeds on top. Serve chilled or at room temperature.