Stir Fry Tofu Noodles


  • 225g smoked tofu cut into chunky slices
  • 2 tbsp sesame oil
  • 1 small red onion sliced
  • 100g long-stemmed broccoli cut into chunky pieces
  • 100g kale
  • 1 red pepper sliced
  • 50g sugar snap peas
  • cornflour 1 tbsp
  • soy sauce 1 tbsp
  • 2 cloves garlic crushed
  • 1 tbsp sriracha
  • 300g egg or udon noodles


  • Bring a pan of water to boil and blanch the broccoli and kale for 2mins, drain and set aside.
  • Heat a non-stick frying pan or wok over a high heat. Toss the tofu with 1 tbsp of sesame oil and some seasoning, and fry for 3-4 minutes, turning regularly, or until golden all over, then tip out onto kitchen paper.
  • Pour the remaining sesame oil into the pan and add the onions, broccoli, kale, red pepper, and sugar snaps and stir-fry for 5 minutes until charred at the edges.
  • In a bowl, mix together the cornflour, soy sauce and 100ml water to make a sauce, then stir in the garlic and sriracha. Reduce the heat of the pan to medium and stir in the sauce.
  • Tip in the noodles and toss everything until warmed through and the sauce has thickened then add the tofu and serve.

One thought on “Stir Fry Tofu Noodles

Comments are closed.