Sesame Ramen Noodles with Crispy Tofu

Sesame ramen noodles with crispy tofu. This quick and easy recipe is packed with flavor. Serve it with crushed peanuts, sesame seeds and green onions for a light, yet satisfying vegan meal.

sesame ramen noodles with crispy tofu in a bowl

After years of eating my peanut ramen noodles on repeat, I created a new delicious variation. This sesame ramen noodle bowl is packed with flavor and served with crispy tofu, green onions, crushed peanuts and sesame seeds.

What You Need:

  • Avocado oil, or light tasting oil (to cook the crispy tofu)
  • Extra-firm tofu
  • Ramen noodles
  • Tahini
  • Peanut butter
  • Soy sauce
  • Toasted sesame oil
  • Rice vinegar
  • Maple syrup
  • Garlic
  • Ginger
  • Sriracha (optional, for a bit of heat)

Serve each bowl with crushed peanuts, sesame seeds and green onions. You can also find suggestions for adding vegetables and other protein sources below.

cubed tofu on a cutting board with scallions, ramen noodles and sauce
sauce poured over tofu in a skillet
sesame ramen noodles with tofu in a skillet
sesame ramen noodles with crispy tofu closeup

How to Make Vegan Sesame Ramen Noodles with Crispy Tofu:

  • Start by cooking the tofu for 7-8 minutes on one side, then flip and cook another 4-5 minutes.
  • While the tofu is cooking, boil water in a medium saucepan and cook the ramen noodles according to the package’s instructions.
  • Next, prepare the sauce: Whisk together the tahini, peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, garlic, ginger and sriracha.
  • Finally, pour the sauce in the skillet with the tofu. Add the noodles and toss everything together. Serve with crushed peanuts, sesame seeds and green onions.

Ingredient Substitutions and Add-Ins:

  • Use your favorite ramen noodles. I use these ones. If your ramen noodles come with a flavor pack, don’t use it!
  • If you don’t have ramen noodles, you can use your noodles of choice. Rice noodles would work well (don’t overcook them!). You can also use your favorite wheat pasta.
  • Serve the noodles with vegetables, such as sauteed bok choy, broccoli, broccolini, bell peppers or more. Roasted broccoli would be delicious too. For a quick option, add julienned carrots to the noodles during the last minute of cooking, like I did with these peanut ramen noodles.
  • Switch up the protein. Feel free to swap the crispy tofu with tempeh or edamame. If using edamame, you can skip one step. Simply add shelled frozen edamame to the pasta during the last few minutes of cooking.

More Quick Vegan Dinner Recipes You Might Like:

sesame ramen noodles with crispy tofu in a bowl
sesame ramen noodles with crispy tofu in a bowl from the side

Sesame Ramen Noodles with Crispy Tofu

Sesame ramen noodles with crispy tofu. This quick and easy recipe is packed with flavor. Serve it with crushed peanuts, sesame seeds and green onions for a light, yet satisfying vegan meal.
Course dinner, lunch, Main Course
Cuisine vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 1 tablespoon avocado oil, or light-tasting oil
  • 1 block (350g) extra-firm tofu, cut into cubes
  • Salt, to taste (optional)
  • Pepper, to taste (optional)
  • 3 packs (210g) ramen noodles (see notes)
  • 3 tablespoons peanuts, crushed
  • 1 tablespoon sesame seeds
  • 1/2 cup green onions (scallions), thinly sliced

Sesame Peanut Sauce

  • 2 tablespoons tahini
  • 1 tablespoon peanut butter, natural
  • 1/4 cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 2 garlic cloves finely minced or grated
  • 1 teaspoon ginger, grated
  • 1-2 teaspoons sriracha

Instructions

  • Start by preparing the tofu: Press the tofu for 15 minutes to make it extra crispy. This is optional, but recommended if you have the time. Once the tofu is pressed, heat the avocado oil in a large skillet (non-stick or cast-iron) over medium heat. Add the tofu and cook for 7-8 minutes on one side, then flip and cook another 4-5 minutes. Sprinkle with salt and pepper to taste.
  • While the tofu is cooking, boil water in a medium saucepan. Cook the ramen noodles according to the package's instructions.
  • Meanwhile, prepare the sauce: Whisk together the tahini, peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, garlic, ginger and sriracha.
  • Pour the sauce in the skillet with the tofu. Add the cooked (and drained) noodles and toss everything together. Serve with crushed peanuts, sesame seeds and green onions. Enjoy!

Notes

I use these ramen noodles. Each pack or portion is 70g. You could also use rice noodles or wheat pasta. If your ramen noodles come with a flavor pack, don’t use it!
I love to toast the crushed peanuts and sesame seeds to bring out their flavors. If you want to do the same, simply add the crushed peanuts and sesame seeds to a small skillet and toast for 1-2 minutes over medium heat, or until lightly golden and fragrant. If you skip this step, make sure to use roasted peanuts and toasted sesame seeds for the best results.
Feel free to serve the noodles with sauteed vegetables, such as sauteed bok choy, broccoli, broccolini, bell peppers or more. 
You can swap the crispy tofu with tempeh or edamame. If using edamame, you can skip one step. Simply add shelled frozen edamame to the pasta during the last few minutes of cooking.

If you make these sesame ramen noodles, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

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Nourished by Caroline

I’m Caroline, a registered dietitian located in Kelowna, British Columbia. I focus on plant-based nutrition and intuitive eating. I believe in living a balanced life, while eating the food you love. Learn more about my practice here or book an appointment today!