Sesame Noodle Bowl
Nov 08, 2020
Ingredients:
Sesame Dressing:
1/4 cup tahini paste
2 tbsp warm water
1 tbsp tamari
2 tsp toasted sesame oil
Juice of 1 lime
1/2 tsp minced garlic
1/2 tsp 100% maple syrup
1/4 tsp crushed red pepper flakes (optional)
Tofu:
14 ounces firm or super-firm tofu
Olive oil cooking spray
Sesame Noodle Bowls:
8 ounces soba noodles
2 cups frozen shelled edamame, thawed
2 medium carrots, sliced very thin
2 cups cucumber, diced
2 tbsp sesame seeds, for serving
2 tbsp hemp seeds, for serving
Instructions:
Make the tofu:
Remove the tofu from the package and wrap it in a clean towel or paper towel. Place it on a plate, then put another plate on top of it. Place a few heavy items like cans or cookbooks on top of the tofu. Allow to sit for 30 minutes, or until most of the water has drained onto the towel.
Preheat the oven to 400 degrees F.
Once the tofu is drained, place it on a cutting board and cut into desired shape. Lightly spray a baking sheet with olive oil and place the tofu on it in a single layer, then spritz with more olive oil to ensure that the tofu is well-coated.
Bake for 15 minutes. Remove from the oven and flip. Return to the oven and bake for 15 more minutes, or until the tofu is golden brown.
Make the dressing:
Whisk together the tahini, water, tamari, sesame oil, lime juice, garlic, maple syrup, and red pepper flakes until smooth. Set aside.
Make the Bowl:
Cook the soba noodles according to package instructions, then drain and rinse under cold water to stop the cooking process. Return to the pan they were cooked in and toss with half of the prepared sesame sauce.
Divide the noodles among four resealable containers, then top with the edamame, carrots, cucumber, and tofu. Drizzle with the remaining sauce, the sesame seeds, and hemp seeds. Serve cold.
This recipe is from the book, Fiber Fueled by Dr. Will Bulsiewicz. ENJOY!
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