Stir Fry Tofu Edamame Spaghetti Noodle Salad

Stir Fry Tofu Edamame Spaghetti Noodle Salad


  • Yield: 3-4 Servings
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 25 min


For the Sesame Soy Dressing

  • 1.5 tbsp White Sesame Seeds
  • 2 tbsp Gluten Free Soy Sauce
  • 1 tsp Freshly grated ginger
  • 2 tbsp Greek Yogurt
  • 1/2 tsp Sesame Oil

For the Stir Fry Tofu

  • 1 package Firm tofu, cut into cubes
  • 1/2 to 1 tsp Korean Gochuchang aka “Red Pepper Paste” (use more of less depending on spice tolerance)
  • 1 tbsp Gluten Free Soy Sauce

For the Noodle Salad

  • 1 Package Chickapea Spaghetti
  • Salt for boiling the pasta
  • 3 cups Spinach
  • 1 Medium Carrot, cut into thin strips
  • 2 cups Edamame, boiled


For the Sesame Soy Dressing

  1. In a small resealable jar, whisk together all the dressing ingredients. Cover and store in the fridge until ready to use.

For the Stir Fry Tofu Pasta Salad

  1. In a shallow dish combine the Gochuchang (Red pepper paste) and soy sauce to create a marinade. Lightly toss the cubed tofu in the marinade. Let the tofu rest in the marinade while you prepare the pasta. 
  2. Prepare the Chickapea Spaghetti to package specifications. Once spaghetti is cooked, drain and rinse with cool water. Place in a colander and set aside until ready to use.
  3. Heat a sauté pan over medium heat, and add olive oil. When the oil is hot, add the marinated tofu, and sauté for 5 minutes or until the outside is crispy and brown. 
  4. Remove the tofu from the pan. If desired, you can also quickly cook the cut carrot strips and spinach in the remaining marinade if you prefer them soft.
  5. To assemble the noodle salad, place the spaghetti, carrot, edamame, and spinach in a large salad bowl. Drizzle over the Sesame soy dressing and toss together. Portion out the spaghetti, and top each potion with stir fry tofu. Garnish each bowl with additional sesame seeds. 
  6. Enjoy!


  • For a non-vegan dressing, the Greek yogurt can be substituted for mayonnaise