Asian-style tofu & cucumber noodles

Noodles and tofu make this veggie dish a filling supper, while the chilli and peanuts give lots of flavour

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 179
  • fat 6g
  • saturates 1g
  • carbs 24g
  • sugars 2g
  • fibre 1g
  • protein 10g
  • salt 1.8g


  • 2 tbsp soy sauce
  • knob root ginger, peeled and shredded
  • 1 lime, ½ juiced, ½ cut into wedges
  • 250g pack firm tofu, drained
  • 2 sheets medium egg noodles
  • 1 tsp vegetable or sunflower oil
  • 1?2 cucumber, peeled into ribbons
  • 1 tbsp toasted peanut, crushed
  • 1 fat red chilli, deseeded and finely sliced


  1. Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.

  2. Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.

  3. To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.

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