Spicy Sesame Noodles with Roasted Broccoli & Tofu

A flavorful and satisfying Asian-inspired lunch featuring chewy noodles, crispy tofu and tender roasted broccoli, all coated in a spicy sesame sauce. Easily customizable to your spice preference.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.82/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Snack

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1large headBroccoli Florets(Cut into bite-sized pieces)

£1.30

14ozExtra Firm Tofu(Pressed to remove excess water)

£3.00

4tablespoonsSesame Oil(Divided)

£0.60

4tablespoonsSoy Sauce(Low Sodium recommended)

£0.25

2tablespoonsRice Vinegar

£0.15

1tablespoonHoney (or Agave)(For vegan option, use agave or maple syrup)

£0.20

1teaspoonSriracha(Adjust to your spice preference)

£0.10

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated)

£0.10

2tablespoonsSesame Seeds(For garnish)

£0.25

2stalksScallions(Chopped, for garnish)

£0.40

12ozLinguine or Spaghetti Noodles(Can substitute with rice noodles or udon)

£0.80

1tablespoonCornstarch

£0.05

Total Cost

£7.30

£1.82 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Cut the pressed tofu into 1/2-inch cubes. Toss the tofu with 1 tablespoon of sesame oil and cornstarch. Spread in a single layer on one side of the prepared baking sheet. Place broccoli on the other half of the sheet, and toss with 1 tbsp sesame oil.
3.
Roast the tofu and broccoli for 20-25 minutes, flipping the tofu halfway through, until the tofu is golden brown and slightly crispy and the broccoli is tender-crisp and slightly charred.
4.
While the tofu and broccoli are roasting, cook the noodles according to package directions. Drain and set aside.
5.
In a wok or large pan, combine the remaining 2 tablespoons of sesame oil, soy sauce, rice vinegar, honey (or agave), sriracha, minced garlic, and grated ginger. Heat over medium heat for 2-3 minutes, stirring constantly, until the sauce is slightly thickened and fragrant.
6.
Add the cooked noodles to the sauce and toss to coat evenly. Add the roasted tofu and broccoli to the noodles and sauce. Toss gently to combine.
7.
Serve immediately, garnished with sesame seeds and chopped scallions.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

30g

43% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For extra flavor, add a pinch of red pepper flakes to the sauce.

Feel free to add other vegetables like bell peppers, carrots, or mushrooms to the roasting pan.

Store leftover noodles in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Cooking Equipment

Oven

Large Pot

Wok or Large Pan

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Spicy Sesame Noodles with Roasted Broccoli & Tofu

Ingredients

Instructions