Tofu & Veggie Noodle Stir Fry

If you want to try tofu but you’re a little hesitant to cook with it, this is a great place to start with an easy, flavoursome and satisfying tofu stir fry. This vegan noodle dish has it all going on with fresh veggies and comfort all in one. The sauce really tarts up this stir fry giving it a sweet and savoury hint. You can sub the noodles for rice or whatever grain you have prepped.

Serves 4

Cooks in 20 Minutes


1 tbsp. sesame oil
1 red pepper and 1 yellow pepper washed, steamed, seeds removed and sliced very thinly
1 head of Pak Choy washed stemmed and halved
100g green beans
2 scallions washed and sliced thinly
200g firm tofu/ smoked tofu diced
200g mushrooms washed (I used oyster) and sliced finely
200g noodles of choice
1 tbsp. tamari/ soya for the tofu


2 large garlic cloves peeled and crushed
1-inch ginger peeled and crushed
1 tbsp. tomato paste
1 tbsp. Worcestershire sauce
2 tbsp. maple syrup
3 tbsp. tamari/ soya
Juice 1 lime


Start by cooking your noodles as per the instructions on the pack.
If using firm tofu, pan fry it first in a deep-frying pan or wok over a high heat. Add 1 tbsp tamari/ soya and diced tofu. Brown the edges cooking for 1-2 minutes. Tip into a bowl and place on one side.
Now in the same pan add the sesame oil, peppers, Pak Choy, mushroom, and green beans over a high heat. Stir every 20 seconds and cook for 4-5 minutes until the peppers are soft with still a bit of crunch. The mushrooms should be cooked, and the Pak Choy wilted.
While this is cooking, mix all the sauce ingredients together in a jar or cup.
Then, add the sauce, tofu, cooked noodles, and scallions to the veggies. Stirring well to combine everything over a high heat for a final 1-2 minutes.
Serves with a wedge of lime and enjoy.