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1 lb. package soft tofu, water drained (500g)

¼ cup rice wine vinegar (60ml)

¼ cup sesame oil (60ml)

¼ cup soy sauce or tamari (60ml)



16oz of your favorite noodles, boiled, drained & cooled (500g)

2 cucumber, peeled & sliced

2 carrots, peeled & sliced

8 oz. edamame (soy beans) cooked & shelled (125g)

4 scallions, chopped

Cilantro for garnish

Salsa macha or chili oil for garnish


To make the dressing, combine the drained tofu, vinegar, sesame oil and soy sauce in the container of a blender, and blend until smooth.

To make the Sesame Tofu noodles, place the cooked noodles in a mixing bowl. Pour the dressing over the noodles and toss to combine. Serve each portion topped with slices of cucumber, carrot, edamame, scallions, cilantro and salsa macha (chili oil)


It is easier to make a full batch of the dressing as tofu usually comes in 1lb (500g) packages. However, you can opt to make a half recipe of the noodles if you only need 4 servings. Use one cup of dressing per 8oz. (250g) uncooked noodles. Simply save the remaining dressing for another meal!