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Sesame & honey tofu with rice noodles

This tasty tofu dish is full of fibre, iron, vitamin C and calcium. The perfect midweek health boost

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 297
  • Carbohydrates 40
  • Saturated Fat 2
  • Sugar 9
  • Protein 12
  • Fat 11
  • Fibre 3
  • Salt 1.22

Nutrition per serving

  • Calories 297
  • Carbohydrates 40
  • Saturated Fat 2
  • Sugar 9
  • Protein 12
  • Fat 11
  • Fibre 3
  • Salt 1.22

Ingredients

  • 2 tbsp toasted sesame oil
  • 396g pack firm tofu, cut into sticks 1cm x 3cm, and patted dry
  • 150g dried brown rice noodles
  • 1 tbsp tamari (gluten-free soy sauce)
  • 2 tsp Chinese five-spice powder
  • 1 tbsp clear honey
  • 1 red pepper, thinly sliced
  • 1 bunch spring onions, cut into fingers
  • 2 heads pak choi (about 200g/7oz), washed and leaves separated

Method

  1. Heat half the oil in a frying pan over a medium heat. When hot, add the tofu and cook for 5 mins on one side. Turn, then fry for another 3 mins. Continue cooking for 10 mins more, turning regularly – make sure you scrape up any bits that are stuck. Don’t worry if it falls apart a little, these pieces become crispy. Remove to a plate and keep warm.

  2. Meanwhile, cook the noodles following pack instructions. Drain and set aside. Make the dressing by mixing ½ tbsp oil, tamari, five-spice and honey. 3 Heat the remaining ½ tbsp sesame oil in the frying pan and cook the pepper for 1 min, then add the onions and pak choi. Toss together for 3 mins, until just wilted. Add the noodles and half the dressing and mix well. Heat through and divide between 4 bowls. Top with the tofu and drizzle remaining dressing over.

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