Sesame tofu noodles
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Debby Lewis-Harrison
Sesame tofu noodles
Tahini (sesame seed paste) adds a luscious creaminess and toasty flavour to the noodle sauce; you can also use a nut butter for the same effect, depending on what’s in your store cupboard
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
557Kcal
Fat
20gr
Saturates
3gr
Carbs
63gr
Sugars
18gr
Fibre
10gr
Protein
27gr
Salt
3.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tsp sesame seeds
- 200g extra-firm tofu
- 3 tsp vegetable oil
- 1 tsp Chinese 5-spice
- 1 x 200g pack baby corn and mangetout
- 125g medium noodles (use egg-free noodles if vegan)
- 1 bunch spring onions
- 1⁄2 tbsp garlic and ginger paste
- 3 tbsp hoisin sauce
- 1 tbsp tahini, stirred
Step by step
- Toast the sesame seeds in a dry frying pan or wok until golden; set aside. Meanwhile, wrap the tofu in several layers of kitchen paper and press out the excess water. Heat 2 teaspoons of oil in the frying pan and crumble in the tofu. Add the Chinese 5-spice and a pinch of salt and stir-fry over a high-ish heat for about 4 minutes until golden and crisp, then tip out onto a plate.
- Meanwhile, slice the baby corn into thirds on the diagonal. Add to a pan of salted water with the noodles and cook for 3 minutes then add the mangetout and cook for a further 2 minutes. Drain and refresh in cold water.
- Finely slice 1 spring onion for garnish and roughly chop the rest. Heat 1 teaspoon of oil in the frying pan once the tofu is done and fry the chopped spring onions for 1-2 minutes until slightly coloured. Add the garlic and ginger paste and fry for 30 seconds or until fragrant.
- Whisk the hoisin sauce, tahini and 100ml cold water together. Add this to the pan, then tip in the noodles and veg, tossing to coat and heat through; add a little more water if the sauce is too thick.
- Divide between two bowls and top with the crispy tofu, sliced spring onions and toasted sesame seeds to serve.
