Sesame noodles with tofu

Sesame noodles with tofu

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(7 ratings)

Prep: 2 mins

Easy

Serves 2
Give tofu a go with this low-fat, filling recipe with an Asian influence

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal531
  • fat17g
  • saturates2g
  • carbs74g
  • sugars6g
  • fibre5g
  • protein27g
  • salt3.35g
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Ingredients

  • 250g pack firm tofu, drained (we used Cauldron)
  • 2 tbsp reduced-salt soy sauce, plus extra to serve (optional)
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 300g green veg (we used mange tout and halved bok choi)
  • 1 garlic clove, sliced
  • small knob of ginger, peeled and shredded
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 300g pack straight-to-wok egg noodle (or use 2 sheets medium dried egg noodles and follow pack instructions)
  • 1 tbsp sesame seed
  • 1 tbsp sesame oil, plus extra to serve (optional)

Method

  1. Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.

  2. Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.

  3. Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.

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Comments (7)

therotter101's picture
2.5

The tofu pieces were quite big and blocky, I'd mariate for longer and cut into 24 rather than 12 pieces. A bit bland, could certainly take a lot more flavouring. But pretty easy and my wife liked it so good from that point of view!

laura2526's picture
5

Really nice simple to make dish. I used mushrroms instead of tofu.

almellitfr's picture
4

Thank u that was a good one!
I tried eating the rest (with bok choi inside) after a few days: take care bok choi is NOT good after a three days!!

quincepip's picture
2

Easy but bland and unsatisfying.

vanesa's picture
5

I used leftover peppers and mushrooms, not green veg. I added half a chicken stock cube when boiling the noodles. Served it with salmon, not tofu. Family and 2&half year old loved it!

electrophile888's picture
2

OK dish but doesn't blow away. I browned my tofu first, it didn't look like this recipe would get much flavour into it.

helenround's picture

Quick and easy to make. Tastes great too. Ideal mid week recipe.

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