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Fresh Sesame Ginger Cucumber Noodle Bowl with Crispy Tofu

sesame ginger cucumber noodle bowl - featured image
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A quick, healthy, and refreshing bowl featuring crunchy cucumber noodles, crispy tofu, and a tangy sesame ginger dressing. Perfect for a light meal with vibrant flavors and satisfying textures.

Ingredients

Scale
  • 2 large English cucumbers (firm and fresh)
  • 1 teaspoon salt
  • 14 oz (400g) firm or extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch or arrowroot powder
  • 2 tablespoons neutral oil (grapeseed or avocado oil recommended)
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce or tamari (gluten-free option)
  • 1 tablespoon rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon maple syrup or honey
  • 1 clove garlic, minced
  • 1 teaspoon chili flakes or sriracha (optional)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or mint leaves (optional)
  • 1 small carrot, julienned (optional)

Instructions

  1. Press the tofu by draining and wrapping it in a clean kitchen towel, placing a heavy object on top for at least 30 minutes.
  2. Slice the cucumbers into noodles using a spiralizer, julienne peeler, or sharp knife. Place in a colander, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Gently squeeze and pat dry with paper towels.
  3. In a small bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, grated ginger, maple syrup, minced garlic, and chili flakes if using. Adjust seasoning to taste.
  4. Cut the pressed tofu into 1-inch cubes and toss gently with cornstarch until evenly coated.
  5. Heat neutral oil in a non-stick skillet over medium-high heat. Fry tofu cubes in a single layer, turning occasionally, until golden and crispy on all sides, about 10-12 minutes. Work in batches if needed. Remove and drain on paper towels.
  6. In a large bowl, toss cucumber noodles with the sesame ginger dressing until well coated. Add julienned carrot if using.
  7. Gently fold in the crispy tofu cubes.
  8. Sprinkle green onions, toasted sesame seeds, and fresh herbs over the top. Serve immediately or chill for 10 minutes if preferred.

Notes

Pressing tofu for at least 30 minutes is essential for crispiness. Salt the cucumber noodles and pat dry to avoid sogginess. Use cornstarch for a lighter, crunchier tofu coating. For extra crispiness, consider double frying the tofu. Store tofu and cucumber noodles separately to maintain texture. Reheat tofu in a skillet to restore crunch; avoid microwaving.

Nutrition

Keywords: cucumber noodles, crispy tofu, sesame ginger dressing, healthy bowl, vegan, vegetarian, gluten-free option, quick recipe, light meal

Find it online: https://novanosh.com/fresh-sesame-ginger-cucumber-noodle-bowl-with-crispy-tofu-easy-healthy-recipe/