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Asian Udon Noodle Salad with Pan Seared Tofu & Toasted Sesame Dressing

Servings 5 lunches
Author Emily Weeks, RDN, LD


  • 1 pkg udon noodles
  • 6-8 cups butter lettuce
  • 1 lb large carrots, cut into strips (or 1 bag of matchstick carrots)
  • 2 cucumbers or zucchini, cut into strips
  • 2 cups fresh basil, julienned
  • 1 bunch cilantro, chopped
  • 5-6 green onions, sliced
  • 1 small pkg white mushrooms, washed and sliced

For the Tofu:

  • 1 Tbsp olive oil
  • 1 lb extra firm tofu, sliced into 1/4 inch rectangles
  • salt + pepper
  • soy sauce (just a splash)

For the dressing:

  • 1/2 cup rice vinegar
  • juice from 1 lime
  • 1/2 tsp soy sauce
  • 2 Tbsp toasted sesame oil
  • 3 Tbsp olive oil
  • 1 tsp minced garlic
  • drizzle of honey
  • Sriracha to taste
  • salt + pepper

For garnish:

  • salted peanuts
  • lime wedges


  1. Cook the udon noodles according to package instructions. Drain and set aside.

  2. Prepare your salad ingredients: prepare the carrots, zucchini, basil, cilantro, green onions, sliced mushrooms. Place in individual containers or baggies to store in the fridge.

  3. Heat the olive oil in a large skillet over medium heat. When hot, add the tofu. Let sear until golden brown, about 4-5 minutes. Flip and cook the other side. Splash with a little soy sauce and season with salt and pepper. Remove from heat and add to a container.

  4. Whisk the ingredients for the dressing together and store in a container.

  5. To assemble for lunch, place 1/5 of all the ingredients except the dressing in a large container. Put the dressing in a smaller tupperware.