Sticky Garlic Noodles with Tofu

5 from 6 votes

Sticky Garlic Noodles with Tofu

These sticky garlic noodles with tofu are a tasty high protein vegan dinner! Crispy tofu, rice noodles, and a sticky sweet garlic sauce make the perfect meal. This recipe is super versatile, and can be made with any of your favorite veggies that you have on hand.

Cook Time45

Total Time45

Course: Dinner

Cuisine: Asian

Servings: servings

Calories: 420kcal

Author: Kelly Jensen

Cost: $3

Ingredients

1 12- ounce package tofu
2 teaspoons toasted sesame oil divided
1 tablespoon lime juice
2 tablespoons corn starch
1 tablespoon extra virgin olive oil
8 ounces rice noodles
6 cloves garlic
2 tablespoons sweet chili sauce
1 teaspoon soy sauce or tamari for a gluten-free version
1 cup bell pepper chopped
2 green onions sliced
Sesame seeds to taste

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
Cut tofu into 1/2 inch cubes, and place them in a bowl with 1 teaspoon toasted sesame oil and lime juice. Mix and marinate for 10 minutes. Add the corn starch and toss to coat the tofu.
Add the olive oil on top of the parchment paper lined sheet pan, and add tofu in a single layer on the sheet pan, and bake for 40 minutes, flipping halfway during cooking time.
While the tofu is baking, boil a large pot of water and cook rice noodles according to package instructions. Drain and set noodles aside in a colander to rest. In the same pot you cooked the noodles in, add the remaining tablespoon of sesame oil and lightly sauté the garlic for 3 or 4 minutes over low heat. Add the chili sauce and tamari, and bell pepper and continue cooking for 4 minutes. Add the noodles back to the pot with the vegetables and stir together to combine.
Dish up noodles in a bowl, and top with a heaping scoop of crispy baked tofu. Top with sesame seeds and green onions for garnish.

Notes

Other Vegetables and Add-Ins You May Enjoy

Add steamed bok choy or green beans to the peppers to make stir fry vegetables.
Add red pepper flakes or sriracha for some heat!
Snap peas, snow peas, water chestnuts, bean sprouts, or extra veggies add a nice crunch.
A little grated fresh ginger root makes a great addition to the sauce.

Nutrition