Vegan Tofu Noodles Recipe

Five-spice-crusted tofu noodles

  • serves 2
  • Easy

Put a new spin on tofu with this speedy veggie noodle recipe, on the table in half an hour 


Try these vegetarian tofu noodles, then check out our tofu katsu curry, tofu piccatamapo tofu and more tofu recipes.



  • smoked tofu 225g, drained and cut into 3cm cubes
  • Chinese five-spice 1 tbsp
  • vegetable oil 2 tsp
  • broccoli 1⁄2 a head, cut into florets
  • ginger a thumb-sized piece, shredded
  • garlic 1 clove, thinly sliced
  • cornflour 1 tbsp
  • dark soy sauce 1 tbsp
  • sriracha 2 tbsp
  • rice vinegar 1 tbsp
  • caster sugar a pinch
  • cooked egg noodles 300g
  • spring onions 2, thinly sliced


  • Step 1

    Pat the tofu really dry with kitchen paper, then tip the five-spice onto a plate with lots of seasoning and roll the tofu pieces in it, pressing to stick.

  • Step 2

    Heat 1 tsp of the vegetable oil in a non-stick frying pan and fry the tofu pieces for 4-5 minutes, turning, until all of the sides are crispy and charred. Remove onto a plate. Add the remaining tsp of oil to the pan along with the broccoli florets and 100ml of water. Cook for 5 minutes, stirring, until all of the water has evaporated, then cook the broccoli for another 5 minutes until it starts to caramelise. Return the tofu to the pan along with the ginger and garlic, and cook for a minute.

  • Step 3

    Whisk together the cornflour, soy sauce, sriracha, rice vinegar, sugar and 100ml of water, and add to the pan along with the noodles. Cook for 2-3 minutes, tossing, until the noodles have heated through and the sauce has reduced.

  • Step 4

    Divide between two bowls and scatter over the spring onions.

Nutritional Information

  • Kcals 584
  • Fat 14.5g
  • Saturates 2g
  • Carbs 75.9g
  • Sugars 10.6g
  • Fibre 9.5g
  • Protein 32.7g
  • Salt 3g