All the flavor and comfort of your favorite noodle stir-fry takeout, but easier than deciding where to order? You bet! This EASY, weeknight-friendly meal is a breeze thanks to one of our favorite kitchen essentials: the sheet pan.
Flavorful seasoned tofu and crispy roasted veggies combine with saucy, gingery sesame noodles for a nourishing, 10-ingredient party in a bowl! Consider dinner planned. Let us show you how it’s done!
Let’s start with the best part: the SAUCE! Made with tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, ginger, chili garlic sauce (or sriracha), and optional lime juice, it’s super savory, a little sweet and nutty, and has a subtle heat!
Part of the sauce goes on the tofu to infuse it with flavor and the rest is saved for tossing with the noodles later. P.S. If you love crispy tofu and haven’t gotten on the crumbled tofu train yet, consider this your invitation!
Next, it’s time for the veggies! Cabbage and green beans go on the same sheet pan as the tofu because extra dirty dishes just kill the fun. A little splash of tamari and a drizzle of avocado oil give them flavor with simplicity!
While that combo is in the oven, cook up your favorite noodles (we love brown rice udon noodles for a takeout vibe). Then once the tofu and veggies are crispy and caramelized on the edges, all that’s left is joining everything together and diving in!
We can’t WAIT for you to try this dish! It’s:
SUPER flavorful
Gingery
Comforting
Satisfying
Protein-packed
& SO delicious!
It’s the perfect meal for when you’re craving something nourishing yet EASY! And while plenty filling on its own, it would also be amazing with our Spicy Garlic Edamame (The Ultimate Appetizer!).
More Weeknight-Friendly Vegan Mains
Tandoori Tofu Sheet Pan DinnerEasy Penne Arrabbiata1-Pot Curried Chickpea SoupEasy Tofu Pad Thai
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Vegan Ginger Sesame Noodles with Crispy Tofu
An easy sheet pan meal with flavorful seasoned tofu and crispy roasted vegetables tossed with saucy ginger sesame noodles. SO flavorful, gluten-free, plant-based, and just 10 ingredients! Print SAVE SAVED
from votes Prep Time 25 minutes Cook Time 30 minutes Total Time 55 minutes Servings 4 (Servings)Course EntreeCuisine Asian-Inspired, Gluten-Free, VeganFreezer Friendly NoDoes it keep? 3-4 Days
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Ingredients
US Customary – Metric
SAUCE
2 ½ Tbsp tamari (ensure gluten-free as needed)1 ½ Tbsp avocado (or olive) oil1 Tbsp toasted sesame oil1 Tbsp maple syrup1 Tbsp grated fresh ginger (1-2 inches ginger yields ~1 Tbsp grated)2-3 tsp chili garlic sauce (or sriracha)2 tsp lime juice (optional)
TOFU & VEGGIES
1 (14 oz.) package extra-firm tofu1 ½ cups fresh green beans, ends trimmed, cut into thirds2 cups red cabbage, sliced into 1/4-inch slices1 ½ Tbsp avocado (or olive) oil1 tsp tamari (ensure gluten-free as needed)
NOODLES
8 oz. brown rice noodles (we like Lotus Foods // or sub other noodles such as buckwheat soba or spaghetti // ensure gluten-free as needed)
GARNISH optional
3 Tbsp thinly sliced green onion1 Tbsp sesame seeds
Instructions
Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.SAUCE: Meanwhile, in a small bowl, whisk together the tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, grated ginger, chili garlic sauce (or sriracha), and optional lime juice. Set aside.TOFU: Crumble the tofu into pieces less than 1/2 inch in size and arrange them on half of the parchment-lined baking sheet. Pour 1/4 cup of the sauce (60 ml // adjust if altering the default number of servings) over the tofu and toss to evenly coat. Set aside. Place the extra sauce into a serving bowl.VEGGIES: Prepare the vegetables. Chop the green beans into thirds. Cut the cabbage into quarters, remove the core, and cut the quarters into 1/4-inch slices until you have about 2 cups sliced cabbage (adjust amount if altering batch size). Place the vegetables on the other half of the baking sheet next to the tofu. Drizzle the vegetables with oil and tamari and toss to coat, making sure to keep the tofu and vegetables separate.Place the tofu and vegetables into the preheated oven and bake for 30-35 minutes, tossing halfway through, until the tofu and vegetables are crispy and lightly browned on the edges.NOODLES: While the vegetables and tofu are baking, bring a large pot of water to a boil. Once the water is boiling, cook your noodles of choice according to the package instructions. Once done, strain the noodles and set them aside.When the tofu and vegetables are done cooking, remove from the oven and place the vegetables and noodles into the serving bowl that has the extra sauce. Toss well to coat.To serve, top the noodles and veggies with the crispy tofu and garnish with optional sliced green onions and sesame seeds. Enjoy!Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 476 Carbohydrates: 55.7 g Protein: 20.9 g Fat: 20.7 g Saturated Fat: 2.9 g Polyunsaturated Fat: 4.9 g Monounsaturated Fat: 8.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 769 mg Potassium: 554 mg Fiber: 4.7 g Sugar: 7.4 g Vitamin A: 50 IU Vitamin C: 21 mg Calcium: 423 mg Iron: 5.3 mg