Name: Soba Noodles with Sesame-Ginger Tofu (Vegan)
Prep time: 25 min
Cook time: 15 min
Total time: 55 min
Yield: 2
Cuisine: US
Ingredients: 0.25 (16 ounce) package dried rice noodles; 0.5 (12 ounce) package firm tofu, cubed; 0.25 cup soy sauce; 3 tablespoons coconut oil, divided; 1 teaspoon teriyaki sauce; 2 cloves garlic, minced, divided; 0.25 teaspoon cayenne pepper, or to taste; salt and ground black pepper to taste; 1 red bell pepper, cubed; 0.5 cup fresh green beans, cut into 1/2-inch pieces; 1 teaspoon grated fresh ginger; sesame seeds, or to taste; 0.5 teaspoon vegetable seasoning, or to taste; 4 tablespoons vegan mayonnaise (such as Vegenaise®); 1 tablespoon fresh lemon juice, or to taste; 1 tablespoon Asian red chile sauce, such as Sriracha®, or to taste; 1 teaspoon cider vinegar; 1 splash soy sauce; salt and freshly ground black pepper to taste

Embark on a culinary adventure with these vibrant Asian-inspired vegan tofu noodles! Tender rice noodles mingle with savory marinated tofu and crisp-tender vegetables, creating a symphony of textures and flavors. A drizzle of zesty vegan chili-mayo adds an extra layer of deliciousness, though the dish shines beautifully on its own.

Follow The Directions

01

Step

15 mins

Immerse the rice noodles in a large bowl and generously cover with boiling water. Allow them to soften, which should take approximately 15 minutes. Once tender, drain the noodles thoroughly and rinse under cold water to prevent sticking.

02

Step

0 mins

In a separate bowl, create a flavorful marinade by combining the cubed tofu, soy sauce, 1 tablespoon of coconut oil, teriyaki sauce, half of the minced garlic, cayenne pepper, salt, and pepper. Set aside to allow the tofu to absorb the delicious flavors while you prepare the vegetables.

03

Step

2 mins

Heat the remaining 2 tablespoons of coconut oil in a large skillet over low heat. Add the remaining minced garlic and cook until fragrant, about 2 minutes. Introduce the cubed bell pepper and green beans to the skillet, cooking until they soften slightly, around 5 minutes. Remove the marinated tofu from its bath and add it to the vegetables. Sprinkle with sesame seeds and vegetable seasoning, then season with salt and pepper to your liking. Stir-fry the mixture for 2 minutes to meld the flavors. Cover the skillet and cook for an additional 3 minutes to ensure the tofu is heated through.

04

Step

2 mins

Add the drained noodles to the skillet with the tofu and vegetables. Gently stir to combine, ensuring the noodles are evenly coated with the flavorful sauce and ingredients.

05

Step

3 mins

In a small bowl, whisk together the vegan mayonnaise, lemon juice, red chile sauce, cider vinegar, soy sauce, salt, and pepper to create a vibrant and zesty chili-mayo. Serve this delectable sauce alongside the tofu noodles for an extra kick of flavor.

For an extra layer of flavor, consider marinating the tofu for a longer period, up to 30 minutes, to allow it to fully absorb the marinade.
Adjust the amount of cayenne pepper and red chile sauce to suit your spice preference.
Feel free to add other vegetables, such as sliced carrots, broccoli florets, or snap peas, to customize the dish to your liking.
Garnish with chopped cilantro or scallions for a fresh, aromatic finish.