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.
Crispy Sesame Tofu & Veggie Noodle Broth
When you're craving a bowlful of goodness, look no further. Ginger, garlic and five-spice flavour the soothing broth, stuffed with courgette, carrot and pak choi. Chunks of sesame-coated tofu tops it off.
Prep in 10
Low sat fat
Serving size
Ingredients
- 160g brown rice noodles (Brown Rice Flour, Water)
- 1 tsp Chinese five-spice (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 2 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 240g chestnut mushrooms
- 4 tbsp cornflour
- 20g white sesame seeds (Sesame)
- 2 pak choi
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 carrot
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 300g firm tofu (Soya) (Water, Soya Beans, Nigari)
- 4 tbsp maple syrup
Nutritional Information
Calories: 396
Protein: 8.0g
Carbs: 56g
Fat: 16g
Crispy Sesame Tofu & Veggie Noodle Broth
When you're craving a bowlful of goodness, look no further. Ginger, garlic and five-spice flavour the soothing broth, stuffed with courgette, carrot and pak choi. Chunks of sesame-coated tofu tops it off.
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a large saucepan with 1l boiling water. Stir in the five-spice, 2 tbsp tamari and half the maple. Quarter the mushrooms and dice the carrot into 1cm cubes (peel optional); add both to the stock along with the garlic and ginger; place on a medium heat and simmer for 20 mins.
- Meanwhile, slice each tofu block into 6 long, thin steaks, then coat in the cornflour. Heat a large frying pan with 3 tbsp oil on a medium-high heat and cook the tofu steaks for 3-5 mins each side, until crispy. Add the remaining maple and tamari, then add the sesame seeds and coat the tofu. Cook for a final 1 min.
- Roughly chop the pak choi, add it to the stock and simmer for a further 5 mins. Heat a large saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked, then drain.
- Add the noodles to the broth then serve in bowls, topped with the crispy sesame tofu.
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