• 400g block firm tofu
  • 1 tbsp cornflour
  • ½ -1 tsp chilli flakes, to taste
  • ¼-½ tsp Szechuan peppercorns, ground, to taste
  • 1 tbsp vegetable oil
  • bunch of spring onions, trimmed and cut into lengths
  • 200g green beans, trimmed and cut into lengths
  • 400g ready-to-use thick udon noodles
  • ½ tbsp sesame oil
  • 2 tsp sesame seeds, plus a pinch to serve
  • 1 tbsp low-salt soy sauce, plus extra to serve
  • 1 tbsp rice vinegar


  • STEP 1

    Drain and pat the tofu dry with kitchen paper. Cut into cubes, wrap in more kitchen paper, and place a heavy board over the top. Leave to drain for 15 mins.

  • STEP 2

    Mix the cornflour, chilli flakes and ground peppercorns together in a bowl with a pinch of salt, then add the drained tofu. Toss well to coat.

  • STEP 3

    Heat half the vegetable oil in a large non-stick frying pan over a high heat, and fry the tofu pieces for 5-6 mins until golden all over. Scoop out of the pan, and leave to drain on kitchen paper.

  • STEP 4

    Add the remaining oil to the pan and stir-fry the spring onions and beans for 3-4 mins until tender and lightly golden. Pour a kettle of boiling water over the noodles in a sieve to loosen. Drain well, then tip into the pan. Fry for a few minutes until piping hot. Add the sesame oil and sesame seeds, and sizzle for a few seconds. Splash in the soy sauce, rice vinegar, then add the tofu. Toss well, then serve in bowls with a pinch of sesame seeds on top and more soy sauce on the side.



Pour hot vegetable stock over any leftover sesame & spring onion stir-fried udon with crispy tofu to cover. Stir through some miso paste, or extra soy sauce. Sprinkle over extra Szechuan peppercorns to serve.

Goes well with


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A star rating of 4.5 out of 5.33 ratings