Vegan Tofu Noodles Recipe

Tofu noodles

Name: Tofu noodles
Total time: 30 min
Yield: Serves 2
Cuisine: Chinese
Ingredients: 225g smoked tofu drained and cut into 3cm cubes; 1 tbsp Chinese five-spice; 2 tsp vegetable oil; 1⁄2 a head broccoli cut into florets; a thumb-sized piece ginger shredded; 1 clove garlic thinly sliced; 1 tbsp cornflour; 1 tbsp dark soy sauce; 2 tbsp sriracha; 1 tbsp rice vinegar; a pinch caster sugar; 300g cooked egg noodles; 2 spring onions thinly sliced

Adam Bush

Published: March 30, 2020 at 3:43 PM

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Serves 2

Easy

Total time: 30 mins

0 reviews

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Put a new spin on tofu with this speedy vegan noodle recipe, ready in just half an hour. Tofu pieces are coated in a fragrant five-spice mix, then stir-fried until crisp. Serve with broccoli and soy-flavoured noodles.

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try these vegetarian tofu noodles, then check out our recipes for silken tofu, crispy baked tofu, tofu stir-fry, vegan stir-fry, tofu katsu curry and more tofu recipes.

Ingredients

Nutrition

225g smoked tofu

drained and cut into 3cm cubes
1 tbsp Chinese five-spice
2 tsp vegetable oil
1⁄2 a head broccoli

cut into florets
a thumb-sized piece ginger

shredded
1 clove garlic

thinly sliced
1 tbsp cornflour
1 tbsp dark soy sauce
2 tbsp sriracha
1 tbsp rice vinegar
a pinch caster sugar
300g cooked egg noodles
2 spring onions

thinly sliced

Nutrition: per serving

kcal584
fat14.5g

low
saturates2g
carbs75.9g
sugars10.6g
fibre9.5g
protein32.7g

high
salt3g

Method

step 1

Pat the tofu really dry with kitchen paper, then tip the five-spice onto a plate with lots of seasoning and roll the tofu pieces in it, pressing to stick.
step 2

Heat 1 tsp of the vegetable oil in a non-stick frying pan and fry the tofu pieces for 4-5 minutes, turning, until all of the sides are crispy and charred. Remove onto a plate. Add the remaining tsp of oil to the pan along with the broccoli florets and 100ml of water. Cook for 5 minutes, stirring, until all of the water has evaporated, then cook the broccoli for another 5 minutes until it starts to caramelise. Return the tofu to the pan along with the ginger and garlic, and cook for a minute.
step 3

Whisk together the cornflour, soy sauce, sriracha, rice vinegar, sugar and 100ml of water, and add to the pan along with the noodles. Cook for 2-3 minutes, tossing, until the noodles have heated through and the sauce has reduced.
step 4

Divide between two bowls and scatter over the spring onions.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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