Transforming tofu from bland to amazing is all about flavoring – and this sesame soy tofu bowl has succeeded! Tofu is marinated in a sauce made of tahini, lime, soy and hot sauce, and then tossed with vermicelli noodles. Along with some roasted peppers and sautéed red onions, this dish is full of delicious flavor combinations.
Sesame Soy Tofu Noodle Bowl [Vegan]
For the Tofu Noodle Bowl:
- 1 14-ounce block firm tofu, drained
- 1 cup chopped onion
- 3/4 cup chopped bell pepper
- 2 bundles of vermicelli noodles
For the Marinade:
- 1 tablespoon soy sauce or tamari
- 1/2 tablespoon hot sauce
- 1/2 tablespoon tahini
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoons sesame seeds
For the Sauce:
- 2 tablespoons soy sauce or tamari
- 1 tablespoon hot sauce
- 1 tablespoon tahini
- 2 tablespoons lime juice, freshly squeezed
- Drain and press one block of firm organic tofu, by placing in a dish with napkin on the bottom and top and then a heavy dish on top. Press for about 10-20 minutes.
- Make some marinade by mixing the ingredients in a small dish. At the same time, make the sauce and set aside.
- Slice the tofu into cubes, top with marinade, and set aside for 20-30 minutes. Place on greased sheet or one lined with parchment paper. Place the bell pepper and chopped onion on the pan. Bake 20-30 minutes until crisp at 400°F.
- Meanwhile, bring a small pot of salted water to a boil. Place the vermicelli noodles in the pot, cook according to the package. Drain and divide into two bowls, pour sauce on top, and mix together.
- Surround with the baked tofu and arrange the vegetables on top. Serve.