Sesame tofu coated in a sticky-sweet cashew sauce and tossed with sweet potato noodles. This vegan-friendly, slurptastic meal will take your taste buds to a whole new world of delicious. 
The Best Sesame Tofu Recipe
This meal has quickly become a veggie-filled favorite. Mainly because it combines two of my latest culinary loves -- the spiralizer (basically the sum of my summer meals) and meatless meals.
With summer produce being at its peak, vegetarian options have been sounding fresher, lighter, and overall more appealing lately. Zucchini noodles and sweet potato noodles are now regulars in my rotation, and I love how versatile they are. This recipe especially has me excited for veggie-based noodles. Maybe it's the crispy tofu, or maybe it's the delicious sauce. Either way, I'm HOOKED and super excited to share this recipe with you.
Tofu Marinade 101
Tofu Marinade 101These crispy cubes of tofu cook in an Asian cashew butter sauce, which is insanely delicious. This sauce combines cashew butter, soy sauce, rice vinegar, sesame oil, sriracha, and ginger. Together, they create a bold and bracing marinade that is miles ahead of anything I've tried bottled. However to ensure the tofu gets sufficiently crisp, the sauce is added AFTER the tofu cooks. Because tofu already has a high moisture content, it's important to dry it out prior to cooking, and save the sauces for later.
After the tofu does cook, the sauce blankets over each bite-sized piece of tofu in the pan. This allows the tofu to further crisp up as the natural sugars form a rich glaze. As you cook the saucy tofu, you'll notice bits and pieces of the sauce sticking to the pan. These will eventually crisp up and turn into toasty bites of bliss, which I promise you will love.
I'm telling you, even the carnivores in your life will love this crispy tofu.
And, did I mention this sauce contains CASHEW BUTTER? Which may have officially beat out my obsession for peanut butter. Cashew butter is on another level of creamy and smooth, and I can only describe it as pure decadence. Plus, it's the perfect compliment to the sweet, salty and spicy ingredients of the sauce. I can already tell this sauce will be on repeat in our dinner rotation.
Sweet Potato Pasta: How to Make
If you're someone who enjoys very al dente pasta, you will go bonkers over these noodles. The best way to get sweet potato noodles is to spiralize them. In terms of brands, I recommend the Inspiralizer, which comes with four different size blades. It also comes with vacuum base counter clamps, which help it stay steady on the countertop. It’s the only spiralizer I use these days, and can’t recommend it enough.
I like to cook mine for about 7-8 minutes, which will break down their fibrous texture while still retaining some crunch. Or, if you prefer a softer noodle, you can also boil them. Just keep in mind they will absorb some water, which will end up thinning out the sauce. Not a bad thing, but it will modify the overall texture/consistency of the dish.
Sweet potatoes are loaded with nutrients and are most widely known for their rich levels of Vitamin A. In the form of beta-carotene, this nutrient is known for its powerful antioxidant properties. Sweet potato are also rich in fiber and Vitamin C, which not many pasta dishes have! 
Why You Should Make this Sesame Tofu Recipe
- The crispy, caramelized tofu will turn you into a toFAN after one bite
- You're eating a big bowl of vegetables that tastes like al dente PASTA
- The sesame cashew sauce is out of this WORLD delicious and super easy to make
- It makes the best leftovers your lunchbox will have seen since Mom's spaghetti
- It's high in protein, rich in fiber, and brimming with good-for-you nutrients
And that, my friends, is how you conquer Meatless Monday. I hope you give this deliciously flavorful recipe a try for make-ahead lunches or weeknight dinner. And if you do, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations.
More Quick and Easy Tofu Recipes
Sweet Potato Noodles with Coconut Curry Tofu
Crispy Asian-Glazed Tofu
Sesame Tofu with Sweet Potato Noodles
Ingredients
- 1 14-oz. pack extra-firm tofu
- ¼ cup cashew butter
- 1 ½ tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 2 tablespoon coconut sugar
- 1 tablespoon sesame oil not toasted
- 2 teaspoon Sriracha
- 1 teaspoon ground ginger
- 2 tablespoon vegetable oil divided
- 2 cloves garlic minced
- 4 medium sweet potatoes spiralized
- Juice of 1 lime
- 2 tablespoon sliced green onion/scallions for topping
- Optional toppings: sesame seeds fresh basil, chopped nuts
Instructions
- Press tofu firmly with paper towels to release moisture. (I typically do this to the whole block and then slice it into 5 strips and press it again to remove as much water as possible.) Slice tofu into cubes.
- Combine cashew butter, soy sauce, vinegar, sugar, sesame oil, sriracha, ginger and 1 tablespoon water in a bowl; stir with a whisk.
- Heat 1 Tbsp. vegetable oil in a large skillet over medium. Cook sweet potato noodles for 7-8 minutes, tossing often until slightly softened. Add 1-2 tablespoon of water after a few minutes to create steam in the pan. Once tender, transfer to a bowl and add HALF the sesame cashew sauce. Toss to combine.
- Add remaining 1 tablespoon vegetable oil to pan. Cook tofu for 7 to 8 minutes, turning to brown all sides. Add garlic and remaining half of sauce; simmer until tofu begins absorbing the sauce. Add lime juice and keep gently tossing tofu and scraping browned bits. (You should end up with crispy browned crusts on the tofu and browned bits in the pan.)
- Top sweet potato noodles with tofu and add optional toppings as desired.
Nutrition
Jamie
Parent and kid approved! This was amazing. My kids asked for seconds!
Simone riv
Omg this was gooooood!
It tastes like it is super naughty because it's so delicious and full of flavour, when really it's quite a healthy dish. I will definitely be making this again!
Jamie Vespa
Hi Simone--I'm so glad you enjoyed this one! I really appreciate you taking the time to leave the recipe a rating and review!
Cathy
This was delicious and easy to make!
Jamie Vespa
So glad the recipe was a hit! Thanks for taking time to leave a review, Cathy!
Jessi doshier
This was AAAMMMAAAZZZIIINNNGGG!!!!
I can't stop eating it! I didnt even have leftovers!!! (thats rare)
My mom's words after her first bite were literally "this may be my new favorite recipe" AND SHES NOT EVEN VEGAN!
A win for everyone, thank you for sharing I'll definitely be making again soon 🙂
Jamie Vespa
That makes my day, Jessi! Thank you for taking time to leave a review!
Jac
Looks great I will try it
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Maria
Just made this and my husband and I really liked it. I bought got a hand turn spiralizer just for this recipe and can’t wait to make it again (although I might have to splurge and get the kitchen aid attachment).
Thank you for sharing,
Maria
dishingouthealth
Hi Maria—I'm so glad to hear that!! I use The Inspiralizer at home (bought off Amazon for less than $30) and it works beautifully! Cheers.
Kristin
Made this last week and it was fantastisc! Love all your recepies????????
dishingouthealth
Hi Kristin! I'm so thrilled to hear that! Thank you for coming back and leaving a review. Cheers!
Julie
I'm getting ready to make this dish and find that I have "rice vinegar." I looked it up online and read that rice wine and rice vinegar are two different things. Your recipe calls for rice wine vinegar. Help!
dishingouthealth
Hi Julie, that's totally fine! Rice vinegar and rice wine vinegar can often be used interchangeably. Hope it turns out delish!
Tami
My first attempt cooking with tofu and it turned out delish!!!! I used butternut squash zoodles (they were preprepped at store) and worked just great so now I need to make againsitb sweet potato noodles!!! I did double the recipe so we would have leftovers so it took at bit to brown all my tofu but once I quit being “scared” of it it worked out great!!! Such a wonderful recipe to try for my first attempt!!! Whole family loved!!!!
dishingouthealth
Yayyy I'm so thrilled to hear this!! I remember how it felt my first time cooking with tofu so I totally understand. Thank you so much for coming back and leaving this positive review. Cheers!
Porscha
Hi - I’m trying to use less oil in my cooking. Would the tofu turn out ofkay if I baked t at a night temp to get the caramelization effect?
dishingouthealth
HI Porscha, I think baking would be just fine! I bake my marinated tofu often and it comes out great.
Brittany
Oh My Gosh, This is delicious! I LOVED IT and so did my meat eating hubby! So much flavor! Thanks for the great recipe!
dishingouthealth
Yayy I'm so thrilled to hear that, Brittany! Cheers!
Hayley
This was amazing!!! Made it for dinner and everyone loved it! I used sweet potato and zucchini as the base and it was great.
dishingouthealth
Hi Hayley! I'm so thrilled to hear that!! Love the addition of zucchini noodles, too. Thanks for leaving the positive review! Xo