This is the dinner I make when I’m tired, hungry, and want something that actually feels good to eat — golden, crisp-edged tofu tangled through sesame noodles in a glossy, savoury sauce. It comes together faster than delivery, it’s properly filling thanks to the tofu and wholewheat noodles, and it reheats well for tomorrow’s lunch. Great after a workout or any evening you want a real meal without much fuss.
Serves 2 · Time 25 min · Style Vegan
Ingredients
- 280 g firm or extra-firm tofu, pressed and cut into 2 cm cubes
- 1 tbsp cornflour (cornstarch)
- 2 tbsp neutral oil (e.g. rapeseed), divided
- 150 g dried wholewheat noodles (or soba)
- 2 tbsp reduced-salt soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp maple syrup or sugar
- 2 tsp tahini or smooth peanut butter
- 1 tsp grated fresh ginger
- 1 clove garlic, grated (optional)
- 2 spring onions, sliced
- 1 tbsp sesame seeds
- 1 small carrot, julienned or grated
- Pinch of chilli flakes, to taste
Method
- Bring a pan of water to the boil for the noodles. Meanwhile, pat the pressed tofu dry and toss the cubes with the cornflour until evenly coated.
- Heat 1 tbsp of the neutral oil in a large non-stick frying pan over medium-high heat. Add the tofu in a single layer and fry for 8–10 minutes, turning every few minutes, until crisp and golden on most sides. Remove and set aside.
- Cook the noodles according to the packet instructions, then drain and rinse briefly under cold water to stop them clumping.
- In a small bowl, whisk the soy sauce, sesame oil, rice vinegar, maple syrup, tahini, ginger and garlic (if using) into a smooth sauce. Loosen with 1–2 tbsp water if needed.
- Return the empty frying pan to medium heat with the remaining 1 tbsp oil. Add the carrot and most of the spring onions and stir-fry for 1 minute.
- Add the drained noodles and the sauce, tossing for 1–2 minutes until everything is coated and hot.
- Fold the crispy tofu back through, scatter with sesame seeds, the reserved spring onion and chilli flakes, and serve straight away.
Nutrition per serving
| Energy | Protein | Carbs | Fat | Fibre |
|---|---|---|---|---|
| 472 kcal | 24 g | 58 g | 16 g | 7 g |
Dietitian’s tip
Pressing the tofu well is the single biggest factor in getting it crisp — wrap it in a clean towel under a weighted plate for 10 minutes while you prep everything else, so the cornflour coating can dry-fry rather than steam. For a higher-fibre, gut-friendly version, keep the wholewheat noodles and stir in a handful of frozen edamame with the carrot; leftovers keep well in the fridge for up to 3 days and travel happily as a cold lunch.
General guidance, not individual medical advice. For personalised nutrition, see a registered dietitian.