Sesame Tofu Noodle Boxes Recipe

The useful part

1
Heat the oven to 425°F. Toss the tofu with 1 tablespoon soy sauce and 1 teaspoon sesame oil, then bake for 25 minutes, turning once, until the edges are firm.
2
Boil the noodles until just tender, rinse under cold water, and drain thoroughly so the boxes do not turn watery.
3
Whisk the tahini, remaining soy sauce, vinegar, sesame oil, maple syrup, ginger, and 2 tablespoons water into a pourable dressing.
4
Toss the noodles with the carrots, snap peas, scallions, and half the dressing. Divide into containers with the tofu and remaining sauce packed separately.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

shelled edamame or tempeh, baked until firm

smooth peanut butter with an extra splash of water

Make the next meal easier

Use extra noodles and vegetables as a cold salad; thin the remaining sauce with water for a quick drizzle.

Keep the prepared components chilled in sealed containers. Refrigerate within 2 hours and use within 3 days.

This box is designed to be served cold. Bring the tofu to room temperature or warm it briefly, keeping the vegetables and sauce chilled.

For cooling, storing, and reheating details, use the USDA references below.