Toasted Sesame Cabbage Noodles with Crispy Tofu

Toasted sesame cabbage noodles with crispy skillet tofu, soy sauce, rice vinegar, and sesame oil make a quick, savory vegetarian stovetop dinner.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 10 oz noodles
• 14 oz extra-firm tofu
• 3 cups cabbage
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 1 tbsp neutral oil
• 2 cloves garlic
• 0.25 tsp ground black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until just tender. Drain well and set aside. (about 10 min)
2. Pat the tofu dry, then cut it into 1-inch cubes. Heat the neutral oil in a large skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden and crisp on most sides, about 8 minutes. Transfer to a plate. (about 8 min) — Medium-high heat
3. Add the sesame seeds to the same skillet and toast over medium heat for 1 to 2 minutes, stirring constantly, until lightly golden and fragrant. Transfer them to a small bowl. (about 2 min) — Medium heat
4. Add the cabbage and garlic to the skillet. Sauté over medium-high heat for 4 to 5 minutes, stirring often, until the cabbage is wilted but still slightly crisp. (about 5 min) — Medium-high heat
5. Add the cooked noodles, soy sauce, sesame oil, rice vinegar, and black pepper. Stir over medium heat for 2 to 3 minutes, until the noodles are hot and evenly coated. (about 3 min) — Medium heat
6. Fold in the crispy tofu and half of the toasted sesame seeds. Cook for 1 minute, then sprinkle with the remaining sesame seeds and serve hot. (about 1 min) — Medium heat