Sesame Ginger Tofu Stir-Fry with Noodles

A flavorful and easy vegetarian stir-fry packed with protein and vibrant flavors. Perfect for a quick weeknight dinner.

Prep Time

15 minutes

Total Time

35 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.32/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Asian

Main Ingredient:

Vegetarian•Rice•Noodles

Cooking Style:

Quick & Easy•Stir-Fry

Occasion:

Weeknight Dinner

Dietary:

Gluten-Free

Mood:

Light & Fresh

Ingredients

Servings

1block (14-16 oz)Firm Tofu(Pressed to remove excess water)

£3.00

8ozNoodles(Udon, soba, or egg noodles work well)

£1.20

2cupsBroccoli Florets(Fresh or frozen)

£1.50

2mediumCarrots(Peeled and sliced)

£0.30

1mediumRed Bell Pepper(Sliced)

£0.80

3stalksGreen Onions(Chopped, white and green parts separated)

£0.70

2tablespoonsSesame Oil

£0.40

3tablespoonsSoy Sauce(Low sodium preferred, use tamari for gluten-free)

£0.20

1tablespoonRice Vinegar

£0.15

1tablespoonHoney or Maple Syrup(Optional, for sweetness)

£0.25

1tablespoonFresh Ginger(Grated)

£0.20

2clovesGarlic(Minced)

£0.10

1tablespoonSesame Seeds(For garnish)

£0.25

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.10

0.3cupVegetable Broth(Optional, if needed)

£0.15

Total Cost

£9.30

£2.32 per serving

Instructions

1.
Prepare the tofu: Cut the pressed tofu into small cubes. Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
2.
Cook the noodles: Cook the noodles according to package directions. Drain and set aside.
3.
Stir-fry the vegetables: Add the remaining 1 tablespoon of sesame oil to the skillet. Add the broccoli florets, carrots, and red bell pepper. Stir-fry for 5-7 minutes, until slightly softened.
4.
Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), grated ginger, and minced garlic. Add the white parts of the green onions. Add red pepper flakes, if using.
5.
Combine everything: Pour the sauce over the vegetables in the skillet. Bring to a simmer and cook for 1-2 minutes, until the sauce thickens slightly. If the sauce becomes too thick, add a splash of vegetable broth.
6.
Add tofu and noodles: Add the cooked tofu and noodles to the skillet. Toss to coat everything in the sauce.
7.
Serve: Garnish with the green parts of the green onions and sesame seeds. Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

45g

17% of RDA

Fat

20g

29% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For extra flavor, marinate the tofu in the sauce for 30 minutes before cooking.

Adjust the amount of honey or maple syrup to your liking, depending on how sweet you prefer the dish.

Feel free to add other vegetables, such as snap peas, mushrooms, or bok choy.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Wok or large skillet

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Edamame and Cucumber Salad with Mint and Lime

A light and refreshing Asian-inspired salad featuring edamame, cucumber, mint, and lime. Perfect as a starter or side dish.

20 minutes

4 servings

Easy

"This refreshing salad provides a cool, crisp counterpoint to the warm and savory stir-fry. The edamame adds a contrasting texture, while the mint and lime contribute bright, citrusy notes that cleanse the palate and prepare it for the main course."