Tofu Broccoli with Sesame Noodles

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I like making these sweet sesame noodles with tofu and broccoli because they are quick, filling, and simple to make. Tender noodles, crispy tofu, fresh broccoli, and a savory sesame sauce come together in one delicious bowl. I love that I can have this ready on the table for my family in 30 minutes and works fantastic for lunch or dinner any day of the week.

I have to confess that I am a huge tofu fan, I can eat pretty much everything from breakfasts to desserts. The tofu in this recipe today makes this dish hearty, protein-packed, and satisfying, while the vegetables and sesame sauce add flavor and freshness. When I want another tofu-based meal, I also make my Tofu Pasta, which is just as tasty and nutritious.

I made this recipe because I wanted an easy weeknight meal that everyone would enjoy. The noodles cook fast, the tofu gets lightly crisp, and the sauce comes together in minutes. That’s a win for this busy mom here! I sometimes swap the tofu for homemade tofu meatballs, another favorite, which add extra protein and levels up the whole dish.

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🥘 Ingredients

This recipe calls for some pantry staples and a few ingredients (like soba noodles) that I can find at our local grocery store or Asian store! Here’s what I use to make this dish:

Broccoli Florets: I use one head of fresh broccoli, chopped into small florets.

Extra Firm Tofu: For the best results, I drain and press the tofu block. This gives it a better texture and helps it absorb the flavors of the sauce. I usually use a tofu press, but I also wrap the tofu in layers of paper towels and place a heavy skillet, cookbooks, or any heavy object on top to press it properly. I don’t use soft or silken tofu for this recipe because it would just fall apart.

Peanut Sauce: I make the peanut sauce by whisking together rice vinegar, kosher salt, sesame oil, soy sauce, peanut butter, sesame seeds, brown sugar, crushed red pepper, and fresh garlic. I sometimes add ground ginger for extra flavor, but it’s optional.

Soba Noodles (for serving): I use an 8-ounce package of uncooked soba noodles. Authentic soba noodles are made from 100% buckwheat flour, though some brands include other flours like wheat or white flour. If the soba noodles are only made with buckwheat, they are gluten-free. Brown rice or even cauliflower rice can also be used as an alternative.

🔪 How To Make

Here are the simple steps on how I make this tofu broccoli with sesame noodles. 

Boil the noodles and broccoli: I bring a large saucepan of water to a boil. I add the soba noodles and cook them for 3 minutes. Then I add the broccoli and cook for another 3 minutes, or until the noodles and broccoli are tender. I drain everything and set it aside.

Cook the tofu: I coat a large skillet with olive oil cooking spray. I add the extra-firm tofu cubes in a single layer and sauté them on medium-high heat until each side is golden brown and crispy.

Make the peanut sauce: I combine rice vinegar, sesame oil, soy sauce, peanut butter, one teaspoon of sesame seeds, brown sugar, crushed red pepper, and garlic in a medium bowl. I whisk everything together until it is smooth and well combined.

Combine everything: In a large bowl, I place the cooked noodles, broccoli, and tofu. I pour the peanut sauce over the mixture and stir everything together until it is evenly coated.

Add toppings and serve: I sprinkle the remaining sesame seeds and green onions on top and enjoy!

📖 Variations

This recipe is easy to customize, so I often swap ingredients or flavors to make it my own.

Add more veggies: I like to stir in leaf spinach, green beans, chopped red pepper, diced carrots, or any of my favorite vegetables. This recipe is a great way to use up extra veggies I have in the fridge.

Make it spicy: I like to add more heat to the sauce by stirring in extra crushed red pepper, a pinch of cayenne, or serving it with sriracha on the side.

Use other noodles: If I can’t find soba noodles, I like to use edamame noodles, brown rice, rice noodles, or even cauliflower rice. Sometimes I skip the noodles entirely and turn it into a tofu and broccoli stir-fry instead. When I do this, I cook the broccoli and tofu separately, then toss them together in a large pan with the sauce.

🍽 Serving Suggestions

I like to serve these sweet sesame noodles with tofu and broccoli as a main meal for lunch or dinner. Sometimes I add a side of my Peanut Butter Noodles or my Sesame Soba Salad when I want a slightly different noodle dish alongside. 

For lighter or family-friendly meals, I like pairing the noodles with my Vegan Dumplings or Vegetable Spring Rolls. Both options add extra vegetables and textures to the meal and make it fun to serve at gatherings or casual dinners.

🧊 Storage Directions

Refrigerating: I let the noodles cool to room temperature before transferring them to an airtight glass container. I store them in the refrigerator for up to 4 days.

Freezing: I don’t usually freeze this recipe because the noodles can become soft, but I can freeze the tofu and broccoli separately in an airtight container for up to one month. I thaw them in the fridge before reheating and toss them with fresh sauce.

Reheating: When I’m ready to reheat, I transfer the noodles to a microwave-safe container if needed and lightly cover them with a paper towel. I heat on high until warmed through, stirring halfway, and add more time if necessary. Heating times depend on the amount and the microwave, so I keep an eye on it.

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