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Sesame Noodles with Soy Glazed Tofu

We’re combing some of the most incredible flavors in this 4-serving vegetarian pasta recipe – tamari, garlic, broccoli, green lentil pasta, and nutty notes from tahini and sesame seeds. This dish will impress even the most suspicious meat-eaters.

Ingredients:

For tofu

  • 2 tablespoons gluten-free tamari
  • 2 packed tablespoons brown sugar
  • 1 tablespoon olive oil or preferred vegetable oil
  • 1 pound firm or extra firm tofu, cut into ½” thick slices and patted dry

For tahini sauce

  • ⅓ cup tahini
  • 2 tablespoons apple cider or rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 garlic clove, minced
  • ¾ teaspoon fine sea salt

To assemble and serve

  • 1 tablespoon fine sea salt
  • 2 cups broccoli florets
  • 1 package (8 ounces) Tolerant® Green Lentil Rotini
  • 1 carrot, peeled and cut into matchsticks
  • 1 cup finely shredded red cabbage
  • 3 green onions, finely chopped
  • 1 tablespoon toasted sesame seeds

Directions:

  1. Preheat oven to 400°.
  2. In a small bowl whisk together tamari, sugar, and oil. Place tofu on a large baking sheet and brush both sides with seasoning mixture. Bake, flipping halfway through until browned, about 20 minutes.
  3. Meanwhile, in a small bowl whisk together tahini, vinegar, sesame oil, garlic, and salt. Whisk in water to reach a smooth, pourable consistency, about ⅓ cup.
  4. Bring a large pot of water to a boil and add salt. Add broccoli and cook until barely tender and bright green, about 2 minutes. Transfer to a large bowl with a slotted spoon. Add rotini to boiling water, stir, and cook until tender, 8-10 minutes. Drain well and rinse under cold water until cooled.
  5. To the bowl with the broccoli, add rotini, tahini sauce, carrot, and cabbage. Toss to combine. Divide between bowls and top with tofu, green onion, and sesame seeds.