Sesame noodles with tofu

Sesame noodles with tofu

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(11 ratings)

Prep: 2 mins


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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  • 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



    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)


  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, questions and tips

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10th Feb, 2020
The tofu was quite bland - I think it needs to be marinated for far longer. I cut my pieces into smaller chunks than specified as they were too big. Might try this again with mushrooms in place of the tofu.
28th Jan, 2020
Tried this recipe, it was lovely but I will use less tofu and I might also try it with mushrooms as suggested by someone else.
22nd Jun, 2016
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!
9th May, 2014
Really nice simple to make dish. I used mushrroms instead of tofu.
3rd Nov, 2012
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!!
16th Sep, 2012
Easy but bland and unsatisfying.
14th Apr, 2012
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!
1st Jul, 2009
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.
15th Apr, 2008
Quick and easy to make. Tastes great too. Ideal mid week recipe.
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