Smoky Glazed Tofu with Garlic Sesame Noodles

Preparation

15 Mins

Cooking time

20 Mins

Serving

Smoked tofu is a weeknight hero, it’s already flavourful and holds up beautifully in a hot pan without any fuss. Pairing it with quick sesame noodles means everything comes together in one satisfying bowl with minimal cleanup.

Ingredients

For the Garlic Sesame Noodles

300 g dried noodles (spaghetti, udon, or soba all work great)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp peanut butter (smooth)
1 tbsp rice vinegar
1 tsp maple syrup
3 garlic cloves, minced
1 tsp fresh ginger, grated (or ¼ tsp ground ginger)
2 tbsp neutral oil
¼ tsp red pepper flakes (optional)

For the Glazed Tofu

2 blocks (400 g each) smoked tofu, cut into ¾ in cubes
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp garlic powder
½ tsp smoked paprika
1 tbsp neutral oil (canola or vegetable)

For the Vegetables

2 cups broccoli florets
1 medium carrot, julienned or thinly sliced
1 cup shredded red cabbage

To Finish and Serve

2 green onions, thinly sliced
2 tbsp sesame seeds
Fresh cilantro (optional)
Lime wedges

Steps

Bring a large pot of salted water to a boil over high heat. This is your first move, everything else builds around it.
While the water heats, pat the tofu cubes dry with paper towels. This step is worth it: dry tofu gets a much better sear. In a medium bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, and smoked paprika. Add the tofu and toss gently to coat. Let it sit while you prep the vegetables.
Julienne the carrot, shred the cabbage, and cut the broccoli into small florets. Set aside together, they’ll all go in at the same time.
Once the water is boiling, add the noodles and cook according to package directions. While the noodles cook, heat 1 tbsp of neutral oil in a large non-stick skillet or wok over medium-high heat.
Lift the tofu out of the marinade with a slotted spoon and reserve the remaining marinade. Add the tofu to the hot pan in a single layer, work in two batches if needed to avoid crowding. Sear for 3–4 minutes per side until deeply golden and slightly caramelised. You’re looking for a rich amber crust. Remove the tofu from the pan and set aside.
While the tofu finishes its second side, whisk together the sesame sauce: combine soy sauce, sesame oil, peanut butter, rice vinegar, maple syrup, minced garlic, ginger, and red pepper flakes in a small bowl or measuring cup until smooth.
Drain the noodles, reserving about ¼ cup of the pasta water. Set the noodles aside.
In the same skillet used for the tofu, add the remaining 2 tbsp of neutral oil over medium-high heat. Add the broccoli, carrot, and cabbage. Stir-fry for 3–4 minutes until the broccoli is bright green and just tender but still has a little bite.
Pour the reserved tofu marinade into the pan with the vegetables and toss to coat. Cook for 1 minute until slightly reduced.
Add the drained noodles to the pan along with the sesame sauce. Toss everything together over medium heat for 1–2 minutes. If the sauce feels thick, splash in a little of the reserved pasta water to loosen it up.
Nestle the seared tofu back into the pan right on top of the noodles and vegetables. Give it a gentle toss or simply let it rest on top to keep the pieces intact.
Serve immediately, topped with green onions, sesame seeds, and fresh cilantro if using. Add a squeeze of lime over each bowl,it really brightens the whole dish.

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