Why buy take-out when you can make these easy Sesame Ginger Tofu with Thai Noodles in no time!

One of my favorite dishes is Tofu and Thai Noodles with Peanut Sauce. I love peanut sauce with pretty much anything, and I am also a huge tofu lover.

Ever since having to go gluten free, Thai brown rice noodles have been a staple in my pantry ever since. So, I decided to come up with another tofu dish using brown rice noodles. This Sesame Ginger Tofu with Thai Noodles is the result.

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Many different vegetables would go well in this dish. I just happen to use some that were earmarked for another recipe.

I was avoiding the other recipe because I needed more ingredients and was avoiding going shopping. It just happened to be pouring rain the day I made this, which is always welcome here in sunny Tucson!

I recently got a spiralizer , so I used it with the carrot in this dish. Before I cooked it, the spiralized carrot looked like curly noodles.

I was hoping it would show in the photo, but after cooking it, I knew that wasn't in the cards. I have another recipe planned for spiralized carrots, so you'll just have to wait and see how pretty they are in another recipe.

Sesame Ginger Tofu with Thai Noodles

This sesame ginger tofu and vegetable recipe is an easy comforting dish.

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Print Sesame Ginger Tofu with Thai Noodles Why buy take-out when you can make these easy Sesame Ginger Tofu with Thai Noodles in no time!

Prep Time 10 minutes Cook Time 20 minutes marinate 1 hour Total Time 30 minutes Servings 5 Calories 349 kcal Author Willow Moon Ingredients 14 oz. firm tofu

1 cup chopped red pepper

1/2 cup chopped green pepper

1/2 cup spiralized or julienned carrots

1 cup broccoli florets

4 oz. brown rice noodles

2 tablespoons sesame oil Sesame Ginger Sauce 2 Tablespoons minced ginger

2 Tablespoons brown rice vinegar

2 Tablespoons key lime juice

1/4 cup peanut butter

4 teaspoons low sodium tamari

2 teaspoons white miso

4 teaspoons toasted sesame oil

1/4 cup + 2 Tablespoons water

4 teaspoons brown sugar Instructions Drain and press the tofu by putting a towel on top of it, and a heavy object like a cast iron skillet on top of that. Let sit for at least 15 minutes to get excess water out. Slice into bite sized pieces.

Mix all sauce ingredients. Take 1/2 the sauce and cover tofu in a container. Marinate at least one hour to overnight.

Heat 1 tablespoon of sesame oil in a pan and add tofu. Cook until golden brown.

Make brown rice noodles according to directions, drain, and set aside.

In the pan that tofu was cooked in, heat the other tablespoon of sesame oil. Add red pepper, green pepper, and broccoli florets. Cook until tender.

Add carrots and cook until tender.*

Heat the rest of the sauce in a pan and bring to a simmer. Pour the warm dressing over noodles, and toss to coat.

Put noodles, vegetables and tofu in a bowl and serve. Notes If you spiralized your carrots as I did, you will want to add them after the other vegetables are tender, because they cook really quickly. If you julienned them, you will want to add them sooner. Nutrition Calories: 349 kcal | Carbohydrates: 32 g | Protein: 13 g | Fat: 19 g | Saturated Fat: 3 g | Cholesterol: 0 mg | Sodium: 442 mg | Potassium: 292 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 3240 IU | Vitamin C: 68.8 mg | Calcium: 122 mg | Iron: 1.7 mg Did you make this recipe? Tag @createmindfully on Instagram and hashtag it #createmindfully

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.