How can I best store tofu noodles?

Tofu noodles can be best stored in the refrigerator, in the original packaging or in an airtight container. They stay good for about a week.

Which noodles are best for this Asian noodle dish?

This recipe is highly versatile! Ramen noodles, soba noodles (buckwheat), or light rice noodles all work beautifully. Just pick your favorite or use whatever you have left in your pantry.

How do I get my tofu extra crispy?

Here is the golden rule: press the tofu thoroughly with paper towels before cooking to remove as much excess moisture as possible. The drier the tofu, the faster it will get that gorgeous, crispy golden crust in the pan!

Can I make this dish ahead of time (meal prep)?

ou can easily prep the noodles and cucumber salad in advance and store them cold in the fridge. However, it’s best to fry and glaze the tofu à la minute (right before serving) so it stays perfectly warm and crispy!

Vegetarian tofu noodles

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25min

•

Easy

Deliciously crispy, super quick to prepare and a true Asian flavor bomb: these vegetarian tofu noodles are my absolute favorite for a quick dinner! Are you also crazy about Asian cuisine but have little time? This Asian dish will be shining on the table in just 25 minutes. Together with the fresh cucumber, crunchy radishes, and a generous squeeze of lime juice over the noodles, you get a fantastic balance of flavors and textures.

Ingredients

What do you need?

Quantity: 4P

Sauce for tofu
60 ml soy sauce
1 tbsp maple syrup
50 ml rice vinegar
1 tsp fresh grated ginger
1 tsp chili flakes

The rest of the dish
500 g firm Tofu
250 g ramen, soba or rice noodles of your choice
1 tsp chili flakes
1 tbsp ginger in thin slices
2 tbsp sesame seeds
1 spring onion
2 tbsp peanut oil
Juice of a lime
1 tbsp light soy sauce

1 bunch of radishes
1 cucumber

60 ml soy sauce
1 tbsp maple syrup
50 ml rice vinegar
1 tsp fresh grated ginger
1 tsp chili flakes

500 g firm Tofu
250 g ramen, soba or rice noodles of your choice
1 tsp chili flakes
1 tbsp ginger in thin slices
2 tbsp sesame seeds
1 spring onion
2 tbsp peanut oil
Juice of a lime
1 tbsp light soy sauce

1 bunch of radishes
1 cucumber

Preparation method

How do you make this?

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Cook the noodles according to the instructions on the package in salted water.

Drain the noodles and rinse them well.

Slice the cucumber into rounds and then into fine strips.

Add these to the noodles along with the sesame seeds, spring onion, peanut oil, chili flakes, ginger, and lime juice. Mix everything well in a large bowl.

Pat the tofu dry between kitchen paper. Press out as much water as possible.

Then cut it into thick slices of 1 cm.

Season the tofu with pepper and salt and then color it in plenty of oil or butter.

When the tofu is well cooked and colored on both sides, remove it from the pan.

Wipe the pan well so that most of the oil is gone.

Mix all the ingredients for the sauce. Place the tofu back in the pan and pour the sauce over it. Let it reduce until you have a thicker syrup around the tofu.

Finely slice the radishes and use them to garnish.

Plate everything on dishes.