SESAME GINGER NOODLES WITH TOFU & BROCCOLI
This dish was absolutely crazy delicious in every single way. It is also high protein and healthy carbs so it will fill you up with a healthy, plant-based nutritious dinner!
The sesame ginger sauce was so delicious and it makes a lot, so that it can be divided and mixed into the veggies/tofu and the cooked pasta.
HOW TO MAKE SESAME GINGER NOODLES WITH TOFU
First, you will need to make the delicious vegan sesame ginger sauce. Whisk all of the ingredients together until smooth. It will be very runny.
For this dish I used the 3 ply titanium pan by SiraatsKitchen! This is a high-quality cooking pan that is designed for everyday use and can even be used in the oven. It is not nonstick like traditional nonstick pans that are sprayed with chemical synthetic coatings, but it sticks way less than traditional stainless steel. Stainless steel does not work well for nonstick at all.
The key to this pan is to use a little broth or nonstick spray and make sure the tofu is browned before flipping and then it will flip with ease. The pan also cleaned much easier than stainless steel. If you’d like to try out the pan, I have a code for you: Use this code at checkout for 15% off: THEVEGAN8BRANDI Here is the Link: Titanium Pan
Cook the tofu until browned on both sides and then add about half the sauce and cooked broccoli and briefly mix until it slightly thickens.
While the tofu is cooking, cook the pasta according to the package directions.
Add the remaining sauce to the cooked pasta and then combine everything. Top with sliced almonds and red pepper flakes and green onions.
MORE EASY VEGAN DINNERS
Sesame Ginger Noodles with Tofu and Broccoli
These vegan plant-based sesame ginger noodles with tofu and broccoli are the perfect plant-based dinner to make for easy meal time! High protein and veggies and pasta to fill you up nutritiously!
Ingredients
Sesame Ginger Sauce
- 6 tablespoons (90g) runny tahini
- 1 tablespoon (15g) rice vinegar
- 2 tablespoons (30g) pure maple syrup or agave
- 3 tablespoons (45g) low-sodium soy sauce
- 1 teaspoon sesame oil
- 5 tablespoons (75g) water
- 2 large cloves garlic, minced
- 1-2 teaspoons grated ginger, depending on how strong you want the ginger
- 1/4 cup sliced green onion
- 1/2 teaspoon red pepper flakes (1/4 teaspoon for less spice)
- 10 ounces extra firm tofu I use the HODO brand, sliced into 1/4 inch slices
- 2 large cups frozen or fresh broccoli
- 8 ounces linguine
- fresh limes for serving
Instructions
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Add under the “sesame ginger sauce” ingredients tahini through ginger to a medium bowl and whisk until smooth. It should be very runny.
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I used the HODO brand of tofu which needs no pressing, but pat yours dry very well with paper towels if needed.
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Slice the tofu and add to a large pan over medium-high heat and salt and pepper. Brown on both sides. which can take anywhere from 5-10 minutes. I used a tiny amount of nonstick spray. Do not try to flip the tofu before it has browned or it will stick!
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I cooked my broccoli separately for just a few minutes in the microwave but you can steam or cook your preferred way. I did not want them cooking in the pan with the tofu.
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While the tofu is cooking, cook the pasta according to the package directions and make sure to salt the pasta water well or the pasta will be bland!
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When the tofu is done, add the broccoli to the pan and add about half of the sauce and mix over low heat for just a couple of minutes until it slightly thickens. You don’t want it to get too thick.
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Once the pasta is done, drain and rinse with cold water. I found this was important because otherwise adding the sauce to the pasta made it entirely too sticky.
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Add the remaining sauce to the cooked pasta and then combine everything. Top with sliced almonds and red pepper flakes and green onions. Lastly, squeeze fresh lime juice right before serving!
