• 250g pack firm tofu, drained (we used Cauldron)
  • 2 tbsp reduced-salt soy sauce, plus extra to serve (optional)
  • 300g green veg (we used mange tout and halved bok choi)
  • 1 garlic clove, sliced
  • small knob of ginger, peeled and shredded
  • 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)


  • STEP 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.

  • STEP 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.

  • STEP 3

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


Tofu is often deep-fried to give it more flavour, but marinating it is a good way to add flavour without the fat. Sesame oil adds delicious nutty depth to stir-fries and it’s well worth the investment as a little goes a long way.

Recipe from Good Food magazine, February 2007

Goes well with


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