Crispy Baked Tofu with Sesame Garlic Noodles

• 1 pound firm tofu, drained and patted dry
• 1/4 cup cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 8 ounces noodles (rice or wheat)
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 2 tablespoons sesame seeds
• 2 green onions, thinly sliced

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 Cut tofu into 1-inch cubes. In a bowl, mix cornstarch, garlic powder, salt, and pepper. Coat tofu in the mixture.
3. 3 Drizzle tofu with 1 tablespoon olive oil. Bake for 20-25 minutes, flipping halfway through.
4. 4 Meanwhile, cook noodles according to package instructions. Drain and set aside.
5. 5 In a large pan, heat remaining olive oil over medium heat. Add minced garlic and sauté until fragrant.
6. 6 Add cooked noodles, soy sauce, and sesame oil to the pan. Toss to coat.
7. 7 Once tofu is crispy, toss with sesame seeds.
8. 8 Serve noodles topped with crispy tofu and garnish with green onions.

Equipment

• Baking sheet
• Parchment paper
• Large pan

Variations

• Add chili flakes to the tofu coating for a spicy kick.
• Substitute noodles with zucchini noodles for a low-carb option.

Substitutions

• Use coconut aminos in place of soy sauce for a gluten-free option.
• Swap sesame oil with peanut oil if unavailable.

Pairings

• Green tea
• Sparkling water with a wedge of lime

Nutrition

Tips

• For extra crispy tofu, freeze it for 30 minutes before coating.
• Add a splash of sesame oil to the noodles before serving for enhanced flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep noodles from drying out.

Freezing: This dish does not freeze well due to the texture of the tofu and noodles.

Serving Suggestions

• Serve with a side of steamed broccoli for a complete meal.
• Pair with a fresh cucumber salad for a light balance.

FAQ