Wednesday, April 12, 2017

Sesame Noodles with Tofu, Scallions and Cashews

America's Test Kitchen has done it again. Another winner. Before anyone clicks away because you see the word Tofu just think about substituting chicken.  If you really hate tofu.....just sayin'  :-)

But if you are a fan of ATK then you will know they don't steer you wrong.  It might be fun to work in that type environment.  Taking different approaches to cooking a recipe and finding just the right combo of flavors, temperatures and cooking times.

(I did not make the Spring rolls.  Store bought on that count)


This is easy to put together and definitely another weeknight quickie supper. Most of it is prepared in the same pan so there wasn't too much washing up to do.  If you like Lo Mein you will like this.


Here are some of the ingredients I used...........


Sesame Noodles with Tofu, Scallions and Cashews

14 ounces extra-firm tofu, cut into ¾-inch cubes
¼ cup tahini
3 tablespoons seasoned rice vinegar
2 tablespoons oyster sauce
1 tablespoon Asian chili-garlic sauce
2 teaspoons grated fresh ginger
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 pound fresh Chinese noodles or 12 ounces dried linguine
Salt and pepper
4 green onions, sliced thin (divided)
½ cup raw cashews, toasted and chopped


Spread tofu out in a single layer on several layers of paper towels and let drain 10 minutes.
In a large pot, bring 4 quarts water to a boil.

In a bowl, whisk together tahini, vinegar, oyster sauce, chili-garlic sauce, ginger and soy sauce.

In a 12-inch nonstick skillet, heat oil over high heat until shimmering. Add tofu and cook, stirring occasionally, until lightly browned and crisp, 8 to 10 minutes.

Meanwhile, add noodles and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. (I cooked them longer!)

Reserve 1 ½ cups cooking water, then drain noodles and return them to the pot. Whisk tahini mixture to recombine.

Add tahini mixture, tofu, half of the green onions and ¾ cup cooking water to pot and toss to combine. Season with salt and pepper to taste and add remaining cooking water as needed to adjust consistency. Serve immediately, topped with cashews and remaining green onions.

Linking up with Beth Fish Reads for her Weekend Cooking Series.



  1. I was not a fan of tofu but worked through it, and I can see the benefits. This looks like a delicious Pad Thai noodle style meal. Like it!


  2. Huge fan of Tofu!!! I can see me really enjoying this meal Tina, thanks for sharing...Hope all is well by you:)

  3. You had almost lost me until I saw that you can substitute chicken and then I was back! I love Chinese food and this looks so delicious! I think I have stir fry coming up on my menu next week and now I"m really looking forward to it.

  4. It is like Pad Thai, Velva! We want to have it again soon.

    Thank you, Stacy.

    Vicki, I am a big fan of Chinese meals...especially the spring rolls.

    Thanks, Louise! I hope you are well...traveling somewhere exciting in your RV 👍

    Katherine, that is exactly why I said don't click away. Tofu gets people like that. We use a firm tofu called Grilled. Good taste. Honest 😊

  5. You seem to have picked a winner!

    Tahini is an unexpected ingredient in Chinese food. Then again, it's logical since sesame seeds and sesame oil are often used for dishes like yours.

    best... mae at

  6. sounds goo and I've got all those ingredients.

  7. If it's ATK, you know it's good! This looks awesome!

  8. Looks good,and I've got most of the ingredients, aside from tofu. Haven't used much of that recently.

  9. I'm always looking for different ways to use tofu. Thanks for the recipe -- it looks good!

  10. My sister-in-law is a big ATK fan, she makes so many great recipes from there.

  11. I could eat noodle dishes like this every day and not get tired of them. Yum! ;-)

  12. Thank you, ladies, for the nice comments! We love this quick meal and of course you could add meat for your protein if you don't like tofu.


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