Try these vegetarian tofu noodles, then check out our recipes for silken tofu, tofu stir-fry, vegan stir-fry, tofu katsu curry and more tofu recipes.


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


Adam Bush Chef Portrait
Adam BushDeputy food editor

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