Tofu noodles

Tofu noodles


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About this recipe: Popular in Northern Japan, soba noodles are made from buckwheat flour, which gives them a slightly nutty flavour. In this quick and simple dish, the thin brown noodles are delicious stir-fried with protein-rich tofu and crunchy water chestnuts.

Maggie Pannell

Serves: 4 

  • 2 tbsp dark soy sauce
  • 2 tbsp dry sherry
  • 2 tsp toasted sesame oil
  • 2 garlic cloves, crushed
  • ½ tsp dried crushed chillies
  • pinch of caster sugar
  • 250g pack firm tofu, drained and cubed
  • 250g soba noodles
  • 1 tbsp vegetable oil
  • 250g pak choi, finely shredded
  • 220g can water chestnuts, drained and sliced
  • 2 tbsp sesame seeds, toasted

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Put the soy sauce, sherry, sesame oil, garlic, chillies and sugar in a bowl. Whisk together with a fork, add the tofu cubes and toss to coat in the mixture. Cover and set aside. (Leave to marinate if convenient.)
  2. Bring a large pan of water to the boil, add the noodles and boil for 5 minutes until softened. Tip into a colander and drain well.
  3. While the noodles are cooking, heat a wok or large, deep frying pan until hot, then add the oil. Drain the tofu, reserving the marinade, and stir-fry in the hot oil for about 30 seconds. Add the pak choi and water chestnuts and cook for a further minute, stirring all the time.
  4. Tip in the cooked noodles and reserved marinade. Cook for a further 1–2 minutes or until heated through and the pak choi has wilted. Serve sprinkled with sesame seeds.

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