Vegan Ginger Sesame Noodles With Crispy Tofu

You can enjoy all the comfort and flavor of your favorite takeout noodle stir fry, but it’s easier to decide where to order. You bet! The sheet pan is the key to this easy weeknight meal.

Tofu seasoned with flavor and roasted vegetables combined with sesame noodles, ginger sauce, and saucy veggies for a nutritious ten-ingredient party! Consider dinner planned. We’ll show you the way!

The SAUCE is the most important part! It’s made with tamari (or avocado) oil, toasted sesame oil (or Sriracha), maple syrup, ginger, and chili garlic sauce.

The sauce is used to flavor the tofu, and then the remaining sauce will be added to the noodles. P.S. Consider this an invitation if you’re a fan of crispy tofu but haven’t yet tried crumbled-tofu.

The vegetables are next! The tofu and cabbage are placed in the same pan because dirty dishes can ruin the fun. With a little tamari, avocado oil, and a splash of tamari, they are delicious with simplicity.

While the combo is baking, prepare your favorite noodles. We love brown-rice udon noodles to give it a takeout feel. Once the tofu, veggies, and edges are crisp and caramelized, it’s time to combine everything and dive in!



Use 2 1/2 tablespoons tamari to ensure gluten-free.

1 1/2 Tbsp avocado (or olive) oil

1 Tbsp toasted sesame oil

Maple syrup, 1 Tbsp

1 Tbsp freshly grated ginger (1-2 inches of ginger will yield 1 Tbsp)

Use Sriracha or Chili garlic sauce.


1 (14 oz.) package extra-firm tofu

Cut into thirds 1 1/2 cups of fresh green beans with ends trimmed.

Red cabbage, 2 cups, sliced in 1/4-inch pieces

1 1/2 Tbsp avocado (or olive) oil

1 tsp of tamari


Eight oz. Brown rice noodles (we prefer Lotus Foods or substitute other noodles, such as buckwheat spaghetti or soba // ensure gluten-free if needed)


Preheat the oven to 425 F (212 C) and line your baking sheet with parchment.

Wrap your tofu extra-firm in a towel that absorbs moisture. Use a heavy object, such as a cast-iron skillet, to press out the extra water. Use a Tofu Press.

SAUCE: In a small bowl, whisk together tamari (or avocado) oil, sesame (or olive oil), maple syrup, ginger (or sriracha), chili garlic sauce, and optional lime juice. Set aside.

Tofu: Crush the tofu into small pieces (less than 1/2 inch) and place them on the half of the baking sheet lined with parchment paper. Pour 1/4 cup (60 ml) of sauce over the tofu, and then toss it to coat evenly. Set aside. Put the remaining sauce in a bowl for serving.

Prepare the vegetables. Chop green beans into thirds. Remove the core from the cabbage quarters and slice the quarters into 1/4-inch pieces until you have 2 cups of sliced cabbage. (Adjust the amount if changing the batch size). Place the vegetables next to the tofu on the other side of the baking tray. Toss the vegetables in oil and tamari, and make sure that the tofu is kept separate from the vegetables.

Toss the vegetables and tofu in the oven for 30 to 35 minutes.

NOODLES: Bring a large pot to a rolling boil while the vegetables and tofu bake. Once the water has boiled, prepare your choice of noodles according to the instructions on the package. After the noodles are cooked, drain them and put them aside.

Remove the tofu from the oven, and then place the vegetables in the bowl with the extra sauce. Toss to coat.

Serve the noodles with vegetables and top with crispy tofu. Garnish with optionally sliced green onion and sesame seed. Enjoy!

Fresh is best. In a refrigerator, leftovers can be stored in an airtight container for 3-4 days. It is not freezer-friendly.

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