Grilled Tofu and Veggie Noodle Salad with Sesame and Ginger Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
