Grilled Tofu and Veggie Noodle Salad with Sesame and Ginger Recipe

Introduction

Leftover Lettuce is a refreshing and inventive way to use up extra greens and tofu, transformed into a flavorful grilled salad with noodles. This dish combines crunchy vegetables, tender tofu, and a savory sesame sauce for a light yet satisfying meal.

Ingredients

• 2 romaine lettuces or 1 iceberg lettuce, quartered
• 3-4 radishes (or substitute with leftover carrot, courgette, or cabbage)
• 250 g firm tofu
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds
• 190 g noodles (medium wheat or udon noodles)
• 4 tbsp sesame oil
• 2 tbsp soy sauce or tamari
• 1 clove garlic, minced
• 3 cm piece ginger, minced
• 1 tsp chilli flakes
• 1 tsp brown sugar or 1 tbsp maple syrup

Instructions

1. Step 1: Preheat your combi steam oven on Grill Setting 1 at 200ºC.
2. Step 2: Chop the tofu and radishes, and quarter the lettuce. Combine sesame oil, soy sauce, garlic, ginger, chilli flakes, and brown sugar or maple syrup to make the sauce. Toss the tofu and vegetables with the sauce, reserving 1 tablespoon for the noodles.
3. Step 3: Place the tofu on a metal wire rack and grill for about 7 minutes. Flip the tofu, then add the lettuce quarters and radishes to the grill. Continue grilling for another 7 minutes.
4. Step 4: Cook the noodles by placing them in a microwave-safe bowl submerged in water. Microwave for approximately 2.5 minutes until hot.
5. Step 5: Drain the noodles, stir in the reserved tablespoon of sauce, and mix well.
6. Step 6: Serve the noodles topped with grilled tofu, lettuce, and radishes. Drizzle with additional soy or chilli sauce if desired, and sprinkle with black and white sesame seeds.

Tips & Variations

• Try using leftover carrots, courgettes, or cabbage in place of radishes for a different crunch and flavor.
• If you don’t have a combi steam oven, you can grill the tofu and vegetables under a regular oven broiler or on a grill pan.
• Adjust the amount of chilli flakes according to your preferred spice level.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the noodles and grilled tofu gently in the microwave or on the stovetop, adding a splash of water or soy sauce to keep them moist. For best texture, reheat the grilled lettuce separately or enjoy it cold as part of a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lettuce?

Yes, while romaine and iceberg work best for grilling due to their firmness, you can substitute with other crisp lettuces like butterhead or cos if you prefer.

Is this recipe vegan?

Absolutely. This recipe uses plant-based ingredients only, making it suitable for vegans and vegetarians.

Grilled Tofu and Veggie Noodle Salad with Sesame and Ginger Recipe

Print Recipe

★★★★★

4.5 from 106 reviews

A quick and delicious recipe that transforms leftover lettuce and tofu into a flavorful grilled dish served with sauced noodles. This grilled veggie and tofu meal combines fresh radishes, sesame seeds, and a savory, slightly spicy soy-based sauce, perfect for a light yet satisfying lunch or dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Fusion, Asian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 2 romaine lettuce heads or 1 iceberg lettuce, quartered
• 3–4 radishes (or substitute with leftover carrot, courgette, or cabbage)

Protein

• 250 g firm tofu, chopped

Noodles

• 190 g medium wheat noodles or udon noodles

Sauce

• 4 tbsp sesame oil
• 2 tbsp soy sauce or tamari
• 1 clove garlic, minced
• 3 cm piece ginger, minced
• 1 tsp chili flakes
• 1 tsp brown sugar or 1 tbsp maple syrup

Garnish

• 1 tsp black sesame seeds
• 1 tsp white sesame seeds

Instructions

1. Preheat the Grill: Set your combi steam oven to Grill Setting 1 and let it heat up to 200ºC to prepare for grilling the tofu and vegetables.
2. Prepare Ingredients and Sauce: Chop the firm tofu and radishes. Quarter the head of lettuce. Mix together the sauce ingredients — sesame oil, soy sauce or tamari, minced garlic, minced ginger, chili flakes, and brown sugar or maple syrup. Drizzle most of the sauce over the tofu and lettuce mixture, reserving 1 tablespoon to coat the noodles later.
3. Grill Tofu and Vegetables: Place the tofu pieces on a metal wire rack and grill for about 7 minutes. Then flip the tofu and add the quartered lettuce leaves and radishes to the grill. Return to the oven for another 7 minutes, allowing the vegetables and tofu to cook evenly and develop a delicious char.
4. Cook Noodles: Place the noodles in a microwave-safe bowl submerged in water and microwave for approximately 2.5 minutes until heated through. Drain the water completely once done.
5. Toss Noodles with Sauce: Add the reserved tablespoon of the sauce to the drained noodles and stir thoroughly to coat evenly with the flavorful mixture.
6. Serve: Plate the grilled tofu, radishes, and lettuce alongside the sauced noodles. Drizzle additional chili sauce or soy sauce over the top as desired, then sprinkle with black and white sesame seeds for extra texture and flavor.

Notes

• This recipe is a great way to use leftover lettuce that might otherwise go to waste.
• Substitute the radishes with carrots, courgettes, or cabbage depending on availability.
• If you don’t have a combi steam oven, you can use a grill pan or a regular grill, adjusting times as needed.
• For a gluten-free option, use tamari and gluten-free noodles.
• Adjust chili flakes according to your heat preference.
• Maple syrup can be used as a vegan alternative to brown sugar.

Keywords: leftover lettuce recipe, grilled tofu, sesame noodles, healthy vegetarian meal, quick vegan dinner