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Fresh Asian Sesame Noodle Salad Recipe with Crispy Tofu and Edamame

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A quick, easy, and healthy noodle salad featuring crispy tofu, edamame, and a flavorful sesame dressing. Perfect for meal prep or a light, satisfying meal.

Ingredients

Scale
  • 8 oz (225 g) dried soba noodles or thin spaghetti
  • 1 cup shelled edamame (fresh or frozen, thawed)
  • 1 large carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 4 green onions, sliced thin (white and green parts separated)
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 tablespoon toasted sesame seeds (plus extra for garnish)
  • 14 oz (400 g) firm or extra-firm tofu, pressed and cut into 1-inch cubes
  • 2 tablespoons cornstarch or arrowroot powder
  • 2 tablespoons vegetable oil (for frying)
  • 3 tablespoons soy sauce or tamari (low sodium)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon chili flakes or Sriracha (optional)

Instructions

  1. Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 15-20 minutes to remove excess moisture.
  2. Cook the noodles: Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions, usually 4-6 minutes until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
  3. Prepare the dressing: In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, and chili flakes. Taste and adjust seasoning if needed.
  4. Prepare the tofu: Cut the pressed tofu into 1-inch cubes. Toss gently in cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu cubes in a single layer without crowding. Fry for about 3-4 minutes on each side until golden and crispy. Remove and drain on paper towels.
  5. Assemble the salad: In a large bowl, combine cooked noodles, edamame, julienned carrot, sliced red pepper, and white parts of green onions. Pour dressing over and toss gently to coat everything evenly.
  6. Finish and serve: Add crispy tofu to the salad and toss lightly. Sprinkle with chopped cilantro, green onion tops, and toasted sesame seeds. Serve immediately or chill for 15 minutes to let flavors meld.

Notes

Press tofu well to remove excess moisture for maximum crispiness. Fry tofu in batches to avoid overcrowding the pan. Drizzle a teaspoon of sesame oil on noodles after rinsing to prevent clumping. Reheat tofu separately in a hot skillet to restore crispiness if serving leftovers.

Nutrition

Keywords: Asian noodle salad, sesame noodle salad, crispy tofu salad, edamame salad, healthy noodle salad, vegetarian, vegan option, gluten-free option

Find it online: https://cheerycrisp.com/fresh-asian-sesame-noodle-salad-recipe-with-crispy-tofu-and-edamame-easy-and-healthy/