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.
Sesame tofu with veggie noodles
Sesame tofu with veggie noodles
Prep in 10
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 10g white sesame seeds (Sesame)
- 3 garlic clove
- 2 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)
- 4cm fresh ginger
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 courgette
- 4 tbsp cornflour
- 1 tbsp maple syrup
- 120g chestnut mushrooms
- 1 tsp Chinese five-spice (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 1 pak choi
- 150g firm tofu (Soya) (Water, Soya Beans, Nigari)
Nutritional Information
Calories: 374
Protein: 7.5g
Carbs: 43g
Fat: 20g
Sesame tofu with veggie noodles
Sesame tofu with veggie noodles
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in 500ml of water. Add the Chinese 5 spice, 1/2 the tamari and 1/2 the maple. Grate the garlic and ginger and add to the stock. Place the stock in a medium size pan on a medium heat to simmer for 15 mins.
- Slice the mushrooms. Julienne peel the courgette and carrot. Roughly chop the pak choi. Add all the vegetables to the stock and let simmer.
- Slice the tofu block into 6 thick steaks. Coat all in the cornflour. In a large pan, with 6 tsp of oil cook the tofu on each side for 3-5 mins till crispy, once cooked coat in the remaining maple, tamari and sesame seeds.
- To plate spoon in the vegetable broth and place the crispy coated tofu on top.
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