Vegan Sesame Noodles

These Vegan Sesame Noodles are an easy, flavorful dinner made with chewy udon noodles, crispy tofu, and colorful veggies, all doused in a delicious sesame sauce! An easy weeknight meal.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 646

Author Elizabeth

Ingredients

Sesame Sauce

½ Cup Soy Sauce, Tamari, or Liquid Aminos
¼ Cup Agave, Maple Syrup, or Brown Sugar
2 Tablespoons Water
1 Tablespoon Rice Vinegar
1 Tablespoon Sesame Oil optional - or sub tahini
1 Teaspoon Sambal Oelek or other chili paste like gochujang or sriracha
1 Teaspoon Cornstarch
4 Cloves Garlic minced

Tofu

2 Teaspoons Sesame Oil optional
1 16 Ounce Block Super Firm Tofu cubed

Noodles

1 Medium Carrot julienned or thinly sliced
1 Medium Bell Pepper thinly sliced
1 Medium Yellow Onion thinly sliced
1 Bunch Scallions sliced
14-16 Ounces Udon Noodles I used the KA-ME brand

Instructions

If making regular boil noodles, prepare them according to the package directions. Drain and rinse with cold water to stop the cooking then set aside.
In a small bowl whisk together the sauce ingredients.
Cook the tofu. In a large skillet, heat the sesame oil (if using) over medium heat. Add the tofu and cook 5-7 minutes, until golden on each side. Turn the heat to medium low, then add ¼ cup of the sauce. Cook another 2-3 minutes. Then remove from the pan and set aside.
Cook the veggies. Turn the heat back to medium and add the veggies. Cook 6-8 minutes until the veggies are soft.
Add the noodles, remaining sauce, and tofu to the pan. Cook another 3-5 minutes to combine.
Serve with more fresh scallions and sesame seeds if desired.

Nutrition