Quick Sesame Veggie Noodles With Pan-fried tofu


Adapted from Tasty Kitchen’s Last-Minute Sesame Noodles

1 16-ounce package Hodgson Mill Whole Wheat Spaghetti or Gluten-Free Spaghetti
2 cups red cabbage, sliced thin (about ½ head, tightly packed)
1 ½ cup shredded or sliced carrots (about 3 whole carrots)
½ cup roughly chopped snow peas

Pan-fried tofu (see recipe below)

3 Tablespoons reduced sodium soy sauce (or tamari, for gluten free)
2 Tablespoons toasted sesame oil
1 Tablespoon canola oil (or any flavorless vegetable oil)
2 Tablespoons Ume plum vinegar (or rice vinegar)
½-1 teaspoon red pepper flakes (optional, add to taste)
1 bunch green onions, sliced, divided
¼ cups fresh cilantro, chopped


¼ ? ½ cup toasted sesame seeds (white, black, or both)
Green onions, sliced
Cilantro, chopped


Prepare tofu (see recipe below) by setting aside to press and drain. Wash and prepare all vegetables according to directions. Set aside. Whisk together the dressing ingredients in a large bowl. Set aside.
Cook pasta according to package instructions. Drain, but do not rinse. Return to pot and keep covered until needed.
Mix vegetables into dressing bowl, then add pasta, and gently stir to coat. Top with more green onions, cilantro, and sesame seeds to taste. Serve with pan-fried tofu—tofu can also be mixed in, especially if chopped small.


1 package tofu, drained and pressed
Sea salt
Nonstick cooking spray

Drain tofu of excess liquid. Wrap tofu in clean towel or paper towel and press gently to absorb surface liquid. If first towel is soaked, wrap with another dry towel and set on plate or cutting board with a lip (more liquid will be squeezed out from the block, so be aware).

Place waterproof plate or another cutting board on top, and then place a weight of a few pounds on top of this (cookbooks, books, canned food, a heavy bowl). Let sit 20 to 30 minutes until tofu is pressed thin and compact and doesn’t crumble easily when cut with a sharp knife. Cut into spears or bite-sized pieces. Sprinkle with a little sea salt if desired.

Heat a griddle over medium heat, and when hot, spay lightly with nonstick spray. Fry tofu in pan on one side until you see gold starting to creep up the edges from the nicely browned bottoms, about 3 minutes, then flip. Fry 2-3 more minutes on second side, then remove from pan. Serve hot, or let cool.

Notes: Makes 4-6 servings. Serve warm, or chill and serve cold. Will keep 1-2 days covered in fridge. Will start crispy, and become less crispy but more flavorful over time.


I Cannot Stop Eating This Salad. If Its In The Fridge And Theres A Pair Of Chopsticks In The Drawer, I Just Cant Help Myself. Fortunately Its Made With Whole-grain Pasta (or Gluten-free...

Hodgson Mill Blog  Favicon Hodgson Mill Blog
View Full Recipe

MS Found Country:US image description
Back to top