Serves 3
45 min
Sesame Tofu and Carrot Noodles
Recipe GLPR900b06dc6eb3cf
A light and vibrant Asian-inspired dish featuring crispy baked tofu glazed with a savory-sweet sesame marinade, served over tender spiralized carrot noodles. The umami-rich tamari sauce, warm ginger, and nutty sesame oil create a perfectly balanced bowl that is both wholesome and satisfying.
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Ingredients
8 large carrots, peeled
12 ounces extra-firm tofu, drained and patted dry
2 tablespoons tamari
2 cloves garlic, minced
1 tablespoon honey
1 tablespoon grated fresh ginger
2 teaspoons toasted sesame oil, divided
2 tablespoons sesame seeds
Salt and black pepper to taste
1 tablespoon olive oil for baking
Directions
Preheat your oven to 350°F (177°C).
Prepare the tofu by wrapping it between sheets of paper towels and pressing gently but firmly to remove as much moisture as possible. Allow the wrapped tofu to rest for several minutes until it feels completely dry to the touch.
In a large mixing bowl, combine the tamari, minced garlic, honey, grated ginger, and 1 teaspoon of toasted sesame oil. Whisk until the ingredients are well blended and the honey is fully incorporated. Fold in the sesame seeds until evenly distributed throughout the mixture.
Cut the pressed tofu into triangular pieces. Working with one piece at a time, dip each triangle into the sesame marinade, ensuring both sides are well coated. Arrange the coated tofu pieces on a parchment-lined baking tray, spacing them evenly.
Place the tofu in the preheated oven and bake for 25 minutes. Halfway through the cooking time, carefully flip each piece to promote even browning and ensure all sides develop a light golden exterior.
While the tofu bakes, use a spiral slicer or julienne peeler to transform the peeled carrots into thin noodle-like strands.
Heat the remaining 1 teaspoon of sesame oil in a large skillet over medium-high heat. Add the carrot noodles and sauté for 4 to 5 minutes, stirring frequently, until they become tender but still retain a slight firmness. Season with salt and pepper to taste.
Divide the sautéed carrot noodles among three serving bowls and top each portion with the baked sesame tofu. Serve immediately while the tofu is still warm.
