The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Sticky Tofu Hoisin Noodles
Brown rice noodles are stirred with sticky hoisin, maple tamari, and sizzled peppers. It’s the perfect base for our protein-rich tofu. Add sugar snaps and pak choi for extra green goodness!
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tsp maple syrup (use half)
- 1 spring onion
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 romano pepper (use half)
- 2 tsp cornflour (use half)
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 80g sugar snap peas (use half)
- 1 pak choi (use half)
Nutritional Information
Calories: 574
Protein: 31g
Carbs: 59g
Fat: 23g
Ingredients
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g sugar snap peas
- 2 tsp cornflour
- 1 spring onion
- 100g brown rice noodles (Brown Rice Flour, Water)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp maple syrup
- 1 pak choi
- 1 romano pepper
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 572
Protein: 31g
Carbs: 59g
Fat: 23g
Speedy Sticky Tofu Hoisin Noodles
Brown rice noodles are stirred with sticky hoisin, maple tamari, and sizzled peppers. It’s the perfect base for our protein-rich tofu. Add sugar snaps and pak choi for extra green goodness!
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Cooking Instructions
- Drain the tofu, pat dry with a paper towel, then cut into 2cm cubes. Heat a large frying pan with 2 tsp oil on medium heat. Add the tofu cubes and cook for 8-10 mins, turning occasionally, until golden. Remove and set aside.
- Bring a medium saucepan filled with salted hot water to a boil. Add the noodles to the pan, along with the sugar snaps. Gently separate the noodles with a fork and boil for 3-4 mins, until cooked. Drain the noodles and sugar snaps together, then rinse.
- Meanwhile, thinly slice the pepper and spring onion. Reheat the tofu pan with 2 tsp oil on medium-high heat. Add the pepper and ginger & garlic paste. Cook for 2-3 mins, until the veg has softened. Dissolve the cornflour in a jug with 80ml of cold water (40ml for 1 person).
- Add the tofu, hoisin, maple syrup, tamari, pak choi and cornflour mixture to the pepper pan. Simmer for 1-2 mins, until thickened slightly, then season with sea salt and black pepper (to taste). Add the cooked noodles and sugar snaps. Toss to combine until the sauce coats the noodles.
- Serve the tofu hoisin noodles in bowls. Garnish with the spring onions.
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