Sesame & honey tofu with rice noodles

Sesame & honey tofu with rice noodles

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

This tasty tofu dish is full of fibre, iron, vitamin C and calcium. The perfect midweek health boost

Nutrition and extra info

Additional info

  • Vegetarian
  • Gluten-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
297
protein
12g
carbs
40g
fat
11g
saturates
2g
fibre
3g
sugar
9g
salt
1.22g

Ingredients

  • 2 tbsp toasted sesame oil
  • 396g pack firm tofu, cut into sticks 1cm x 3cm, and patted dry
  • 150g dried brown rice noodles
  • 1 tbsp tamari (gluten-free soy sauce)
  • 2 tsp Chinese five-spice powder
  • 1 tbsp clear honey
  • 1 red pepper, thinly sliced
  • 1 bunch spring onions, cut into fingers
  • 2 heads pak choi (about 200g/7oz), washed and leaves separated

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat half the oil in a frying pan over a medium heat. When hot, add the tofu and cook for 5 mins on one side. Turn, then fry for another 3 mins. Continue cooking for 10 mins more, turning regularly – make sure you scrape up any bits that are stuck. Don’t worry if it falls apart a little, these pieces become crispy. Remove to a plate and keep warm.
  2. Meanwhile, cook the noodles following pack instructions. Drain and set aside. Make the dressing by mixing ½ tbsp oil, tamari, five-spice and honey. 3 Heat the remaining ½ tbsp sesame oil in the frying pan and cook the pepper for 1 min, then add the onions and pak choi. Toss together for 3 mins, until just wilted. Add the noodles and half the dressing and mix well. Heat through and divide between 4 bowls. Top with the tofu and drizzle remaining dressing over.

Recipe from Good Food magazine, February 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
BashyBoop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made double the amount of dressing and found that to be just right. I used an already marinated piece of tofu, if you used a plain tofu it may be a little bland.

If i did it again, i would chop up the pak choi leaves rather than leaving them whole, as it made it difficult to eat with the noodles. My husband and I enjoyed this dish though and would cook it again.

alcno1's picture

I revisited one of my back issues and stumbled across this recipe which I made this evening. By far the poorest dish I've made in 4 years as a subscriber. The noodles, pepper, spring onions and dressing were just about edible (if you don't mind the grittiness that's left from the 5 spice in the dressing) however the tofu was incredibly bland. If this is your first time with a tofu recipe please avoid as this will put you off for life! A well marinaded piece of tofu in a dish can be fantastic e.g. A Red Thai Curry / Tofu Rendang. Avoid at all costs!!

annetteo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I enjoyed this. I doubled the marinade (liquids only - not the five spice) and added some chilli flakes. I reduced the marinade down to an almost sticky consistency. It tasted really good! I would def cook this again, I would probably use less chilli flakes and a bit more honey, perhaps a few sesame seeds too for texture. I seasoned with salt and pepper - it isn't mentioned but it really needs it.

irritable's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We all found this very bland. My attempt acually looked like the picture but there was not enough red pepper or marinade and it was crying out for some real flavour, texture and heat. Will not be making again. If you do try, suggest extra red pepper and doing 50% more marinade - and try adding some chilli (and maybe some toasted cashew nuts?)

mandinga's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious, but it would only serve four if they weren't very hungry!

Questions

Tips