Meatless Monday Sesame Noodle Tofu

Apr 2015
Eating Meatless on Monday is as much about health as it is about sustainability and the environment.  This recipe for sesame noodles is one my Dad experimented with after tasting something similar from Bartlett Farm in Nantucket.  I have a hard time leaving a good recipe alone, and have made the sesame noodles into a single bowl meal with the additions of tofu and vegetables. Being a one dish meal makes it great for a picnic or pot luck dinner.
 meatless monday sesame noodle tofu

Sesame Noodle Tofu {serves 6}


1 16 oz package linguini
1 7 oz. package organic baked tofu {i use Trader Joe’s teriyaki}
5 oz. snow peas
5 oz. shredded carrots
4 scallions chopped
+ Sauce:
1/2 c. vegetable oil
2 1/2 T sesame oil
2 T sesame seeds
3 T ground coriander
3/4 c. soy sauce
dashes of hot chili oil or siraca sauce
2 T. salted peanut butter {I use crunchy}
Handful of chopped coriander and chopped peanuts for garnish
  • Heat water for pasta and start to make the sauce when you add the pasta to water.
  • Heat sesame seeds in a dry saucepan, and as they begin to brown, add vegetable and sesame oil.
  • When seeds are brown and oil is hot, remove from heat and add coriander, soy sauce and chili oil. Make sure to remove from heat as everything starts to sizzle.
  • Add peanut butter and wisk until smooth.
  • Just before you drain the pasta, add the carrots and pea pods to pasta water and blanch for 1 minute.
  • Drain pasta and vegetables-pour sauce and scallions over top and stir well.
  • Garnish with chopped coriander
This dish is great hot or cold the next day for lunch.
sesame noodle tofu
How are you enjoying your Meatless Monday?
  1. Sean says:

    I’m not usually a “meatless” person, but that recipe sounds fantastic (and the pic looks great too). I need to try it!

  2. Els says:

    I’m veggie, so always on the look out to try new veggie recipes! This one looks really yummie and easy! I might have to try it next week!

  3. I cannot wait to make this Friday night for a special dinner. The spicier, the better. 😉 Plus I love sriracha and tofu! Thanks for sharing.

  4. Josie says:

    Hi Alison,
    What I love about this recipe is the sauce. I play around with many kinds of sauces and dressings, but working with peanut butter has escaped me. I will try this! Thanks!
    And your photos are snappy, smart, and beautiful. Very pretty graphics.
    Happy cooking and traveling!

    • alison says:

      I’m a real sucker for peanut anything josie. I’ve started adding chopped nuts to my salads-as the crunch and flavor adds one more layer. Thanks for visiting and taking the time to leave a comment, I appreciate it!

      • Josie says:

        Hi Alison,
        I just made this recipe today so had to comment again. I am really thrilled with the richness of this sauce! Thank you so much.
        Some of the ingredients are not my “usuals,” such as coriander, (although I found some in with my spices), and peanut butter. And I confess that I don’t measure, but what I did required no tweaking. It was simply lovely — and the carrots and peas add a nice balance to the pasta and sauce. Really enjoyable! This will be a part of my repertoire from now on.