Sesame-crusted tofu with gingery noodles

Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry

  • Prep:20 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 611
  • fat 27g
  • saturates 5g
  • carbs 75g
  • sugars 23g
  • fibre 5g
  • protein 18g
  • salt 1.1g


  • 1 egg, beaten
  • 300g block tofu, patted dry and cut into triangles
  • 3 tbsp cornflour
  • 3 tbsp sesame seeds
  • 150ml sunflower oil, for frying
  • 4 carrots, cut into matchsticks
  • 1 red chilli, thinly sliced
  • 3 garlic cloves, finely sliced
  • 50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup
  • ½ bunch spring onion, shredded lengthways
  • 250g pack medium egg noodles
  • 1 tbsp soy sauce


  1. Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.

  2. Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.

  3. Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.

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