Veg and tofu spicy noodles
Serves: 2 generously
Prep time: 20 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Veg and tofu spicy noodles
Recipe by So Vegan
It’s hard to beat a big bowl of spicy and comforting noodles on a cold winter evening. Here, we combine the noodles with some seasonal veggies, crispy tofu and a sweet and sticky sauce for a speedy meal that doesn’t disappoint
Serves: 2 generously
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
660Kcal
Fat
20gr
Saturates
3gr
Carbs
81gr
Sugars
16gr
Fibre
12gr
Protein
32gr
Salt
3.2gr
So Vegan
Roxy and Ben, the couple behind So Vegan, have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
So Vegan
Roxy and Ben, the couple behind So Vegan, have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
Ingredients
- 1 x 300g pack super-firm tofu, drained well
- 1½ tbsp cornflour
- 4 tsp vegetable oil
- 160g dried noodles* of your choice, such as udon or soba
- 3 garlic cloves, sliced thinly
- 1 red chilli, finely chopped (deseeded if you wish)
- ½ Savoy cabbage, cored and thickly shredded
- 1 carrot, thinly sliced
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1½ tsp caster sugar
- 1 tsp rice vinegar
- 1 tsp sesame oil
Step by step
- Chop the tofu into roughly 1cm cubes and pat dry on kitchen paper. Transfer to a bowl, add the cornflour and some seasoning and toss to coat.
- Heat 2 teaspoons of vegetable oil in a wok or large non-stick frying pan on a medium-high heat. Tip the coated tofu into the wok and fry for 6-8 minutes, turning occasionally until the tofu is crispy all over.
- Meanwhile, bring a pan of water to the boil and cook the noodles following pack instructions. Drain well and rinse under cold water.
- Transfer the crispy tofu to a plate and carefully wipe the wok clean. Add another 2 teaspoons of vegetable oil to the wok, stir in the garlic and chilli and fry for 30 seconds. Next add the cabbage and carrot, and fry for 2-3 minutes or until the cabbage begins to char.
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Stir in the dark and light soy sauces, the sugar, rice vinegar and sesame oil, and stir-fry for 30 seconds. Toss in the crispy tofu and cooked noodles, heat through, then serve in deep bowls.
*Make sure to use egg-free noodles to keep this recipe vegan.
