Easy Tahini Noodles

Bowl of Tahini Noodles with chopsticks on the side.

5 from 2 votes

These tahini noodles are made with fresh veggies, peppery tofu, and a super creamy, flavor-packed sesame tahini sauce! This delicious vegan dinner can be on the table in about thirty minutes!

Prep Time15

Cook Time15

Total Time30

Course: Entree, Main

Cuisine: American, Asian-Inspired

Servings:

Calories: 612kcal

Author: Alissa Saenz

Ingredients

For the Peppery Tofu

1 tablespoon peanut oil
8 ounces super-firm tofu, diced (about ½ inch)
1 tablespoons soy sauce
½ teaspoon ground ginger
½ teaspoon black pepper

For the Noodles

10 ounces stir-fry rice noodles (Note 1)
1 broccoli crown, broken into florets
1 medium red bell pepper, diced

For the Sauce

½ cup tahini
3 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sriracha sauce, or to taste
2 teaspoons maple syrup
2 teaspoons toasted sesame oil
1 garlic clove, minced
3 tablespoons water, plus more as needed

For Serving

4 teaspoons toasted sesame seeds
2 scallions, chopped

US Customary - Metric

Instructions

Begin by making the tofu. Coat the bottom of a medium skillet with the oil and place it over medium heat.
Add the tofu cubes in a single layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice so they brown on multiple sides.
While the tofu cooks, stir the soy sauce, ginger, and black pepper together in a small bowl.
Pour the soy sauce mixture over the tofu and flip the pieces a few times to distribute the ingredients. Cook the tofu for a minute or two longer, until most of the liquid dries up. Transfer the tofu to a plate when it's done.
While the tofu cooks, bring a large pot of water to a boil. Add the noodles and set the timer for one minute less than the package instructions specify. When the timer goes off, add the broccoli. Cook the broccoli and noodles together for one minute, then drain them together into a colander and return them to the pot. Add the bell pepper.
To make the sauce, whisk the tahini, soy sauce, vinegar, sriracha, maple syrup, sesame oil, and garlic together in a small bowl. Thin the sauce with water, adding as much as you need to achieve a creamy but pourable consistency (Note 2). Taste-test the sauce and adjust any seasonings to suit your taste.
Add the tofu to the pot with the noodles, then pour in the sauce. Stir everything up to coat everything with the sauce.
Divide the noodles, veggies, and tofu among bowls or plates, then top each one with a sprinkle of sesame seeds and scallions. Serve.

Notes

You can substitute other varieties of rice noodles if you'd like, but check the package directions to make sure they can be cooked by boiling (as opposed to soaking). If you happen to have a variety on hand that requires soaking, they're fine to use, just boil or steam the broccoli separately.
Tahini tends to get thicker the longer it hangs out in the fridge. Thee tablespoons should be perfect if you're using a brand new jar of tahini. If it's older and thickened, you'll need more.

Nutrition