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 



  • 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