Project Description

Sesame Tofu with Brown Rice & Wakame Noodles

Gluten free noodles aaaaand wakame infused in them?! Yes, please.
When I need my noodle fix, I turn to my gluten free Brown Rice & Wakame Noodles. They are full of flavour and just the right consistency of chewy. Simple to prepare- So nutritious- So delicious!
The Noodles alone in this dish, contain heaps of vitamins and minerals.

Nutrition Breakdown on Brown Rice & Wakame Noodles:

  • Omega-3 Fatty Acid – reduces inflammation, essential for healthy blood functions and building cell membranes in the brain (body does not produce it, we must get it from food)
  • Protein – builds muscle, provides energy
  • Calcium – healthy bone and teeth
  • Iodine – healthy function of thyroid- hence metabolism
  • Thiamine – acts as catalyst converting carbohydrates and protein into energy
  • Niacin – relieves joint pain and stiffness
  • Magnesium – reduces muscle tension, fatigue, insomnia
  • Iron – main component of hemoglobin- essential part of blood carrying oxygen to cells


Nutrition Breakdown on Tofu: 

  • Protein – builds muscle, provides energy
  • Calcium – healthy bone and teeth
  • Manganese – bone health
  • Phosphorus – bone formation, improves digestion, regulates excretion, hormone balance
  • Potassium – relieves anxiety, helps muscle and nerve function, alkalizing agent
  • Magnesium – fights against diabetes & heart disease, key role in strength of bones and teeth
  • Selenium – antioxidant
  • B vitamins: niacin, riboflavin, thiamin, pyridoxine – converts food to energy, helps prevent birth defects, eases stress

Growing up Korean, we naturally ate loads of tofu dishes in our home.  My mom, the Chef Extraordinaire had endless ways of preparing them.  Always a big hit on our family’s dining table, and now- I carry the love of cooking with tofu in my kitchen.  In today’s dish I keep it simple.  Thick tofu slices and are lightly seared in coconut oil with drizzle of sesame seeds; they are divine.

Entree | Vegan, Gluten-free | Serves 2

  • 1 250g Brown Rice & Wakame Noodles
  • 1 350g extra firm tofu, thickly sliced
  • 1 scallion, sliced
  • 1 1inch ginger, peeled and mashed
  • dash of sesame seeds
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 tbsp coconut oil

  1. Bring pot of water to boil with olive oil, salt and ginger.
  2. Add- submerge the noodles then reduce heat to medium and boil for 5-6 minutes.
  3. Drain the noodles in a colander then refresh with cold water and set aside.
  4. Heat coconut oil over medium high heat on pan.
  5. Add tofu and lightly sear – 1.5 minute on each side.
  6. In a mixing bowl add cooled noodles, apple cider vinegar, sesame oil, honey and evenly mix together.
  7. On a serving dish, place the noodles then tofu on top. Garnish with scallion and sesame seeds.
  8. Enjoy :)

xo J