Sesame Tofu Noodle Bowl

Step 1

Press the 14 oz firm tofu for 10 minutes, then cut into 1-inch cubes. Pat dry with paper towels.

Step 2

Cook the 8 oz udon noodles according to package directions, then drain and rinse with cold water. Set aside.

Step 3

Heat 2 tbsp sesame oil in a large skillet over medium-high. Add the tofu cubes and cook until golden and crispy on all sides, about 8 minutes. Remove from skillet.

Step 4

In the same skillet, add the remaining 1 tbsp sesame oil and the 1 sliced red bell pepper. Stir-fry until slightly softened, about 3 minutes.

Step 5

Add the cooked noodles, 3 tbsp soy sauce, and 2 tbsp sesame seeds to the skillet. Toss everything together over medium heat for 2 minutes, until well coated and heated through.

Step 6

Stir in the 1 cup bean sprouts and 3 sliced scallions, then cook for 1 more minute. Serve the noodle mixture in bowls and top with the crispy tofu. Garnish with extra sesame seeds if desired.