Name: Sesame & spring onion stir-fried udon with crispy tofu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 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

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Sesame & spring onion stir-fried udon with crispy tofu

Sesame & spring onion stir-fried udon with crispy tofu

Anna Glover

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.5 out of 5.56 ratingsRate

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Do something different for dinner, with our vegan noodle, tofu, green bean and spring onion stir-fry. It's quick and healthy, plus it's budget-friendly too

Dairy-free

Egg-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal356

low
fat13g
saturates2g
carbs38g
sugars4g
fibre4g
protein18g
salt0.7g

Method

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.

RECIPE TIPS

MAKE INSTANT UDON NOODLE SOUP

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.

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A star rating of 4.5 out of 5.56 ratings

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