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Meatless Monday – Sesame Tofu Noodle Bowl with Peanut Sauce

Meatless Monday – Sesame Tofu Noodle Bowl with Peanut Sauce

By Aggieskitchen

Noodle bowls are one of my favorite dinners that I don’t make often enough. What’s not to love about a meal where your protein, grain and veggies are all tucked together into one colorful bowl?

This noodle bowl was inspired by a recipe I saw on one of my favorite blogs Eat, Live, Run. The only thing I did different is use soba noodles instead of udon, and I made the tofu a little more “fancy” by coating it in sesame seeds. Speaking of tofu, I have to tell you, this was the first time I successfully made tofu on my own at home. I’m a tofu novice and until recently wasn’t really even sure I liked it. I realized it was all about texture for me. When people tell you about tofu they tell you it absorbs whatever flavor you are cooking it in … well, that’s all fine and dandy but if the texture doesn’t work for you then the flavor won’t matter will it? So if you are hung up on tofu because of its texture like I was, I say give it another chance by cooking it up like I did in this dish. Although I served my family their noodle bowls with shredded rotisserie chicken, my son spotted my tofu and asked for a bite…and never stopped. I could not believe I actually had to share my tofu.

Sesame Tofu Noodle Bowl with Peanut Sauce

So what’s your take on tofu? Love it, hate it, haven’t tried it?  If you have a favorite recipe go ahead and share it in the comments, I’d love to try something new!

Read More Recipe:

Asian Noodle Salad with Sesame Tofu Bites

Cold Noodle Bowl

Sesame Tofu Noodle Bowls with Peanut Sauce

Inspired and adapted from Eat, Live, Run

will make approximately 4 servings


For tofu:

  • 1 package of extra firm tofu
  • 1 tablespoon sesame oil
  • a couple splashes soy sauce
  • 2 tablespoons sesame seeds
  • 1 tablespoons canola oil

For sauce:

  • 1/2 cup peanut butter
  • 2 tablespoons rice vinegar
  • 1/3 cup low sodium soy sauce
  • 1/3 cup warm water
  • 2 teaspoons sesame oil
  • 2 teaspoons honey or agave
  • pinch of red pepper flakes
  • 2 tablespoons minced ginger

For noodles:

  • 1 package soba noodles
  • 2 large red bell peppers, sliced thin
  • 1 large bok choy, sliced thin
  • handful of chopped fresh cilantro, for serving


  1. Take tofu out of package and place on paper towel. Pat dry well. Slice longways into rectangles, about 1/2 inch thick, then smaller into cubes. Place in a bowl and gently toss with sesame oil, soy sauce and sesame seeds.
  2. Heat oil up a large non stick skillet over medium-high heat. Add tofu to pan and cook until bottom sides are browned. Flip over and continue to cook till all sides are browned and crisp, about 5-7 minutes. Set aside.
  3. While tofu is cooking, make peanut sauce by adding all the ingredients to a blender and combining until smooth, about 30 seconds.
  4. In the meantime, bring pot of salted water to a boil and add soba noodles. Cook according to instructions.
  5. Place red pepper strips and bok choy in a colander. When noodles are ready, pour over vegetables in colander and drain water, while rinsing with cold water at the same time. Doing this blanches the veggies quickly and easily. Transfer noodles and veggies to a large bowl and add peanut sauce. Gently toss and combine together. Add tofu and cilantro and serve into bowls.

(If you are serving to others who would prefer to not have tofu, half the tofu part of recipe and substitute protein of choice i.e. pan-fried sesame shrimp, beef or chicken seasoned same as tofu)