Tofu noodles


  • 2 tablespoons salt–reduced soy sauce
  • 2 tablespoons dry sherry
  • 2 teaspoons sesame oil
  • 2 cloves garlic, crushed
  • ½ teaspoon dried red chilli flakes
  • 1 pinch caster (superfine) sugar
  • 1⅓ cups (250 g) cubed firm tofu
  • 250 g (8 oz) soba (Japanese buckwheat noodles)
  • 1 tablespoon vegetable oil
  • 250 g (8 oz) bok choy, finely shredded
  • ¾ cup (140 g) sliced water chestnuts
  • 2 tablespoons sesame seeds, toasted


  1. Put the soy sauce, sherry, sesame oil, garlic, chilli flakes and sugar in a bowl and stir well to combine.
  2. Add the tofu and toss to coat.
  3. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Cook the soba noodles in a saucepan of boiling water for about 6 minutes, or until al dente.
  5. Drain well and set aside.
  6. Heat the vegetable oil in a wok or large heavy–based frying pan over high heat.
  7. Drain the tofu, reserving the marinade, and stir–fry the tofu in the hot oil for about 30 seconds.
  8. Add the bok choy and water chestnuts and cook for a further 1 minute, stirring regularly, until the bok choy has wilted slightly.
  9. Add the noodles and reserved marinade to the wok and cook for 1–2 minutes, or until heated through.
  10. Divide among serving bowls and serve with toasted sesame seeds sprinkled over the top.

Serves 4
Preparation: 15 minutes, plus at least 1 hour marinating
Cooking: 10 minutes



Low Fat No Fat Asian Cooking

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