Crispy Tofu & Green Tea Noodles

Serves 2

Prep 10 mins

Cook 20 mins

Vegan / Quick & Easy / Inexpensive / Take-Out Alternative / Healthy Bones

These organic green tea noodles are part of Waitrose / Ocado’s new Malaysian range which I recommend you take a look at. The noodles also come in pumpkin, charcoal, and sesame varieties to name a few.

The mild, creaminess of the tofu is a perfect match for the strong nutty sesame soy flavour of the sauce. This recipe only keeps you in the kitchen for 30 minutes and is a great, inexpensive, and interesting alternative to a local Chinese takeaway.


Soy sauce contains around 4.5% manganese DRI per tablespoon, which will work alongside the calcium, manganese, and phosphorous within the tofu to encourage healthy bones & teeth.


TOFU – Around 113g of firm tofu will provide you with the following DRI; 77% calcium, 67% manganese (bone production, collagen & skin integrity, blood sugar control and protection against free radical damage), 47% copper (immune system function), 35% selenium (benefits immune system, depression, cardiovascular disease, hypothyroidism, and infertility in men), 35% protein, 30% phosphorous (bones), 27% omega-3 fats (reduce risk of heart disease & stroke, reduce symptoms of hypertension / depression / ADHD, and skin ailments), 16% iron, 16% magnesium, 16% zinc, 15% vitamin B1.





120ml water

100ml light soy sauce

45g sesame seeds, toasted lightly in a dry frying pan for 3-4 minutes

4 spring onions, sliced on the diagonal

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1 tsp dark muscovado sugar (or brown sugar will do)

1 tsp vegetable oil

1 tsp toasted sesame oil

½ tsp garlic granules

½ lime, juice of


1 block firm tofu, sliced into rectangles (349g)

1 pack Cha Soba Organic Green Tea Japanese Noodles (available from Waitrose / Ocado)

3 tablespoons sweetcorn (frozen is fine)

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  1. Mix all the ingredients for the sauce together in a bowl and set aside.
  2. Get a large saucepan of boiling water on the go.
  3. Heat a little vegetable oil in a large frying pan and get the pan really hot.
  4. Add in the tofu rectangles and fry each side for 4-5 minutes.
  5. Remove the tofu from the pan and set aside.
  6. In the same frying pan you used for the tofu, add the sauce and the sweetcorn, and increase the heat so you are boiling, reducing the sauce. Stir regularly.
  7. Add your noodles (these only take 4-5 minutes to cook)
  8. Drain the noodles and mix a glug of sesame oil through them. Plate up the noodles.
  9. Place the cooked tofu on top of the noodles, and dress with spooning the sauce over the top and around the plate. Serve.






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