Name: Sesame Ramen Noodles with Crispy Tofu Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 tablespoon avocado oil; 1 block (350g) extra-firm tofu, cut into cubes; Salt, to taste (optional); Pepper, to taste (optional); 3 packs (210g) ramen noodles; 3 tablespoons peanuts, crushed; 1 tablespoon sesame seeds; 1/2 cup green onions (scallions), thinly sliced; 2 tablespoons tahini; 1 tablespoon natural peanut butter; 1/4 cup soy sauce; 2 tablespoons toasted sesame oil; 1 1/2 tablespoons rice vinegar; 1 tablespoon maple syrup; 2 garlic cloves, finely minced or grated; 1 teaspoon ginger, grated; 1-2 teaspoons sriracha

There's something incredibly comforting about a bowl of flavorful noodles, and this Sesame Ramen Noodles with Crispy Tofu Recipe hits all the right notes — creamy, crunchy, tangy, and just a hint of heat. It's a quick, satisfying meal that never fails to impress when I whip it up after a busy day.

A round brown bowl filled with light brown noodles forms the base layer, topped with medium-sized golden-brown tofu cubes scattered across. Bright green sliced scallions are placed on top along with a sprinkle of crushed peanuts and sesame seeds. A silver fork rests inside the bowl on the right side. The bowl sits on a white marbled surface, with a small white bowl containing crushed nuts partially visible on the upper left and a crumpled light gray cloth on the bottom right. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sesame Ramen Noodles with Crispy Tofu Recipe
Top Tip
How to Serve Sesame Ramen Noodles with Crispy Tofu Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sesame Ramen Noodles with Crispy Tofu Recipe

Why You'll Love This Recipe

I can't tell you how many times this Sesame Ramen Noodles with Crispy Tofu Recipe has saved me on busy weeknights. It feels indulgent without being complicated, and every element adds something special that keeps me coming back for more.

Crispy Tofu Magic: Pressing and pan-frying the tofu gives it that irresistible golden crust you want in every bite.
Flavor-Packed Sauce: The creamy tahini and peanut butter meld with soy and sesame oils for a rich, umami-packed sauce.
Speedy and Easy: This recipe comes together in about 30 minutes, perfect for when you want something fast but tasty.
Customizable Heat Level: I love adding sriracha to taste, so you can easily make it as spicy or mild as you like.

Ingredients & Why They Work

Each ingredient in this Sesame Ramen Noodles with Crispy Tofu Recipe serves a delicious purpose. From the creamy texture of tahini to the crunch of crushed peanuts, every element blends together beautifully— and I have some tips to help you pick the best ones.

Flat lay of a block of extra-firm tofu cut into cubes, three bundles of fresh ramen noodles, a small white bowl of light avocado oil, a small white bowl of crushed peanuts, a small white bowl of sesame seeds, a small white bowl with smooth tahini, a small white bowl with creamy natural peanut butter, a small white bowl of dark soy sauce, a small white bowl of toasted sesame oil, a small white bowl of rice vinegar, a small white bowl of amber maple syrup, two whole garlic cloves, a piece of fresh ginger root with grated texture shown, a few thinly sliced green onions scattered neatly, and one small white bowl containing bright red sriracha sauce, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado Oil: Its mild flavor and high smoke point make it perfect for getting the tofu crispy without burning.
Extra-Firm Tofu: Firm enough to hold up in the pan and resist crumbling while staying tender inside.
Ramen Noodles: I prefer fresh or good-quality instant noodles without seasoning packets—just plain noodles that soak up the sauce nicely.
Peanuts: Adds a satisfying crunch and nutty flavor that pairs perfectly with the sesame and tahini.
Sesame Seeds: Toasted ones provide an aromatic, toasty note that’s subtle but essential.
Green Onions (Scallions): Their fresh sharpness cuts through the richness of the sauce wonderfully.
Tahini: Creamy sesame paste that deepens the sesame flavor and thickens the sauce naturally.
Natural Peanut Butter: Smooth or crunchy works, but natural brands keep it fresh and less sweet.
Soy Sauce: The salty umami backbone of the sauce—opt for low sodium if watching salt.
Toasted Sesame Oil: Small quantity goes a long way, adding an intense nutty aroma.
Rice Vinegar: Adds bright acidity to balance the richness.
Maple Syrup: For just a touch of natural sweetness to harmonize flavors.
Garlic and Ginger: Fresh, finely minced for a zesty punch.
Sriracha: Adds a nice kick, but adjust based on your tolerance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Sesame Ramen Noodles with Crispy Tofu Recipe is like a blank canvas — I love experimenting with different veggies or switching up the nuts depending on what I have on hand. Don’t be shy about making it your own!

Veggie Boost: I sometimes toss in steamed broccoli or shredded carrots for extra color and crunch, and it works like a charm.
Nuts Swap: Crushed cashews or almonds are yummy alternatives if you’re avoiding peanuts.
Spice Variations: If sriracha isn’t your thing, try chili garlic sauce or a drizzle of chili oil instead.
Greens: Adding a handful of baby spinach right before serving gives it a fresh lift.

Step-by-Step: How I Make Sesame Ramen Noodles with Crispy Tofu Recipe

A white pan with green handles holds about thirty small golden-yellow cubes of tofu spread out evenly inside it. A woman's hand is pouring a thick dark brown sauce from a small bowl onto the tofu, with the sauce pooling on one side of the pan. The pan rests on a light gray cloth on a white marbled surface. Fresh green sliced scallions and a bowl with chopped nuts sit nearby on the surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Press and Prep the Tofu

First things first, pressing your tofu really helps create that crave-worthy crispy texture. Wrap your tofu block in a clean kitchen towel or paper towels, then place something heavy on top—a cast iron skillet or a few books work great. Let it sit for about 15 minutes to squeeze out excess moisture. This step isn’t mandatory, but trust me, it’s worth it.

Step 2: Fry the Tofu Until Golden

Heat a tablespoon of avocado oil in a large skillet over medium heat. Spread the tofu cubes out so they're not crowded—give them space to crisp up. Cook without moving them for 7-8 minutes on one side, then gently flip and cook another 4-5 minutes. You’re aiming for a deep golden crust. Season with salt and pepper while they’re cooking.

Step 3: Cook the Ramen Noodles

While the tofu cooks, bring a pot of water to a boil and cook your ramen noodles following the package instructions. For fresh-style noodles, it usually takes just a few minutes—don’t overcook! Drain well and set aside.

Step 4: Whisk Together the Creamy Sauce

In a bowl, combine tahini, peanut butter, soy sauce, toasted sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, and sriracha. Whisk until smooth and creamy—this sauce is the heart of the dish, so taste and adjust your sriracha or sweetness until it feels just right for you.

Step 5: Toss Everything Together

Pour the sauce right into the skillet with your crispy tofu, and add the cooked noodles. Toss gently to coat everything evenly in that sauce. If the skillet feels too dry, splash in a tiny bit of water or extra soy sauce to loosen up the mix.

Step 6: Garnish and Serve

Transfer your noodles and tofu to serving bowls, and sprinkle generously with crushed peanuts, toasted sesame seeds, and those sliced green onions for a fresh, crunchy finish. Serve while hot and enjoy every mouthful!

Top Tip

As someone who’s made this Sesame Ramen Noodles with Crispy Tofu Recipe more times than I can count, I’ve learned a few tricks that really improve the final dish.

Press Your Tofu Well: Don’t skip this step if you want maximum crispiness—less moisture means better browning and texture.
Use a Non-Stick or Cast Iron Skillet: This prevents the tofu from sticking and makes flipping easier, reducing breakage.
Make the Sauce in Advance: Preparing the sauce ahead lets the flavors deepen, making your noodles taste even more incredible.
Add the Noodles Last: Tossing them in the skillet with the tofu at the end keeps the noodles from getting soggy and preserves their springiness.

How to Serve Sesame Ramen Noodles with Crispy Tofu Recipe

sesame ramen noodles - Serving Suggestion

Garnishes

I’m a big fan of generous garnishes here—crushed roasted peanuts add crunch, toasted sesame seeds deepen that nutty aroma, and fresh green onions lend brightness. Sometimes I toss a handful of fresh cilantro or a squeeze of lime on top for a zesty finish. It’s those little touches that elevate the whole dish.

Side Dishes

This meal is pretty filling on its own, but I like pairing it with simple sides like steamed bok choy, a quick cucumber salad tossed with rice vinegar and chili flakes, or perhaps some crispy vegetable spring rolls for an extra treat.

Creative Ways to Present

For special occasions, I love plating this dish in individual bowls layered with colorful veggies and a sprinkle of sesame seeds and peanuts on top. Using cute chopsticks or garnishing with edible flowers can transform this humble meal into something stunning and memorable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu stays fairly crispy if you reheat it gently, but the noodles can absorb the sauce quite a bit, so expect a softer texture than freshly made. It’s still delicious and perfect for quick lunches or dinners.

Freezing

Freezing isn’t my go-to with this recipe because the tofu texture changes and noodles can get mushy. If you want to freeze, I recommend freezing tofu cubes separately on a tray before adding them to the noodles.

Reheating

To reheat leftovers, I gently warm them in a skillet over medium heat, adding a splash of water or soy sauce to keep it moist. This way, the tofu regains some crispiness and the noodles get heated evenly—microwaving works in a pinch but tends to soften everything too much.

Frequently Asked Questions:

Can I use other types of noodles for this recipe?

Absolutely! While ramen noodles work beautifully here, you can swap in udon, soba, or even rice noodles depending on your preference. Just adjust cooking times accordingly to keep the noodles perfectly tender.

How do I get the tofu extra crispy?

Pressing the tofu for at least 15 minutes to remove excess moisture is key. Also, make sure your skillet and oil are hot before adding the tofu cubes, and avoid moving them too soon so they develop a nice golden crust.

Is this recipe vegan and gluten-free?

The recipe is vegan as written. For gluten-free, swap the regular soy sauce for tamari or coconut aminos and use gluten-free noodles to keep it safe and delicious.

Can I make the sauce ahead of time?

Yes! The sauce actually tastes even better made ahead, as the flavors meld together. Store it in an airtight container in the fridge for up to a week, then give it a good whisk before using.

Final Thoughts

This Sesame Ramen Noodles with Crispy Tofu Recipe has become one of my all-time kitchen favorites. It’s comforting yet fresh, simple but packed with flavor, and easy enough to enjoy any night of the week. I hope you find as much joy in making and eating it as I do—give it a try soon, and don’t forget to experiment with toppings and tweaks to make it your very own.