FROM THE CLEAR SYNC KITCHEN / lunch
Crisp tofu noodles with ginger sesame sauce
Golden tofu and cool, springy noodles in a creamy sesame sauce.
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The ingredients
For the plate
For the creamy ginger sesame sauce
Listed major allergens: Soy, Wheat, Sesame. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Creamy ginger sesame
Ginger and rice vinegar lift a creamy tahini base, with a little maple to round out the sharpness.
Cool noodles hold the creamy sauce. Add the tofu at the end to keep its seared edges crisp.
- 01
Stir the tahini in its jar before measuring. Finely grate the garlic and ginger.
- 02
Whisk the tahini, ginger, garlic, soy sauce, rice vinegar, maple syrup and toasted sesame oil together.
- 03
Whisk in the measured cold water a little at a time until the sauce flows easily. It should coat the noodles without sitting in thick clumps; loosen with another small splash of water if needed.
Make the sauce ahead
Refrigerate the sauce in its own covered container. Stir well and loosen with cold water before tossing with the noodles.
Bring the plate together
- 01
Pat the tofu very dry, pressing gently between clean towels, then cut into bite-size cubes. Wash the produce, cut the carrot into thin matchsticks and slice the scallions. Bring a saucepan of water to a boil.
- 02
Heat the olive oil in a nonstick skillet over medium-high heat. Sear the tofu in a single layer for 10 to 12 minutes, turning after each side forms a golden crust. Keep it out of the sauce for now.
- 03
While the tofu cooks, prepare the ginger sesame sauce using the method above. Cook the soba and edamame according to their packages, separately if their cooking times differ. Rinse the cooked soba under cold running water, then drain thoroughly.
- 04
Toss the noodles, edamame and carrot with enough sauce to coat. Divide between bowls, add the hot tofu and finish with scallions and sesame seeds. Serve remaining sauce at the table.
Warm, crisp tofu over cool noodles gives the bowl its contrast. Add it only after tossing the noodles.
Make tomorrow easier
Refrigerate tofu, noodles and sauce separately. Loosen the sauce before serving and reheat stored tofu to 165°F before adding it to the dressed noodles. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Tofu and edamame contribute protein and iron; calcium-set tofu can also contribute calcium. Check the tofu label, since calcium content varies. The soba contains wheat; check the soy sauce label too; this is not a gluten-free recipe.
Meal balance
Tofu, edamame and vegetables accompany noodles. Noodle portions and the sauce’s maple syrup belong in your carbohydrate plan.
NIDDK · Meal planning and glucose ↗Calcium intake
Calcium-set tofu can contribute calcium. Check its label; food intake does not translate directly to a blood-calcium change.
NIH · Calcium ↗