Sesame Noodles with Baked Tofu

Sesame Noodles with Baked Tofu

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From: EatingWell Magazine, July/August 2016

Chinese hoisin sauce gives this healthy sesame noodle recipe just a touch of sweetness. Be sure to rinse the noodles until they're cold, then give them a good shake in the colander until they're well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces buckwheat noodles
  • 3 tablespoons toasted (dark) sesame oil
  • 2 scallions, chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 teaspoon brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 8 ounces cubed baked tofu
  • 2 cups small broccoli florets
  • 1 cup sliced yellow or orange bell pepper
  • 3 tablespoons toasted peanuts


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  • Ready In

  1. Cook noodles in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.
  2. Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and hoisin. Add to the noodles along with tofu, broccoli, bell pepper and peanuts; gently stir to combine.
  • Make Ahead Tip: Refrigerate sauce and noodle mixture separately for up to 1 day; toss together before serving.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 458 calories; 18 g fat(3 g sat); 7 g fiber; 60 g carbohydrates; 18 g protein; 48 mcg folate; 0 mg cholesterol; 10 g sugars; 6 g added sugars; 1,215 IU vitamin A; 104 mg vitamin C; 111 mg calcium; 3 mg iron; 554 mg sodium; 499 mg potassium
  • Nutrition Bonus: Vitamin C (173% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1 vegetable, 1 medium-fat meat, 2½ fat

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