Dinner

Tofu & Vegetable Noodle Stir-Fry

Crispy sesame-tofu noodles with edamame, mushrooms and pak choi — a plant-based dinner that actually satisfies.

StandardVegetarianVeganhigh_protein
198
kcal
13g
Protein
17g
Carbs
9g
Fat
£0.75
Per Serving
⏱ Prep: 10 min 🍳 Cook: 15 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Tofu (firm) 300g firm tofu 354 kcal
Mushrooms 150g mushrooms 22.5 kcal
Soy Sauce 2 tbsp soy sauce 10.6 kcal
Frozen Edamame 100g frozen edamame 122 kcal
Pak Choi 2 heads pak choi 26 kcal
Coconut Oil 1 tbsp coconut oil 86.2 kcal
Rice Noodles 200g rice noodles 722 kcal
Sesame Seeds 1 tbsp sesame seeds 57.3 kcal
👨‍🍳 Method
  1. 1Press tofu and cut into 1.5cm cubes. Toss in sesame seeds.
  2. 2Cook rice noodles per packet; drain and rinse cold.
  3. 3Heat coconut oil in a wok over high heat.
  4. 4Fry tofu cubes until golden on all sides, 5-6 minutes. Remove.
  5. 5Add garlic and mushrooms to the wok; stir-fry 3 minutes.
  6. 6Add pak choi and frozen edamame; stir-fry 2 minutes.
  7. 7Add noodles and soy sauce; toss everything together over high heat for 1-2 minutes.
  8. 8Return tofu to the wok, drizzle with sesame oil and serve.

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