Tofu Sesame Noodles Tofu Sesame Noodles

Photography: Yvonne Duivenvoorden

  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Fried Tofu Cubes:
Sesame Sauce:


Fried Tofu Cubes: Cut 8 oz (250 g) firm tofu into 1-inch (2.5 cm) cubes; toss with 2 tbsp (30 mL) cornstarch. Fry in 1 tbsp (15 mL) vegetable oil until golden.

Sesame Sauce: In bowl, combine tahini, hot water, balsamic vinegar, soy sauce, rice vinegar, sesame oil and sugar until smooth. Finely mince garlic with salt to make paste; stir into sauce.

In large pot of boiling salted water, cook linguine according to package directions. Drain and chill under cold water; drain well. Toss with sesame oil; divide among 4 shallow noodle bowls.

Meanwhile, in small saucepan of boiling water, blanch carrot until tender-firm, about 1 minute. Remove with slotted spoon and chill under cold water; drain and pat dry. Repeat with edamame. Repeat with spinach; coarsely chop spinach.

Arrange carrot, edamame, spinach, cucumber and tofu in piles around noodles. Serve with sauce. Garnish with coriander.

Nutritional facts Per serving: about

  • Sodium 716 mg
  • Protein 20 g
  • Calories 477.0
  • Total fat 18 g
  • Potassium 707 mg
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 61 g


  • Iron 48.0
  • Folate 145.0
  • Calcium 23.0
  • Vitamin A 106.0
  • Vitamin C 20.0
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Tofu Sesame Noodles