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 Tofu with Shiitake Mushrooms & Black Bean Noodles
The vegan noodle stir-fry of your dreams. Pair protein-rich tofu with nutty sesame oil, earthy mushrooms and sweet peppers. Brown rice noodles soak up a homemade black bean sauce. Scatter everything with spring onions and toasted cashew nuts – for extra crispy-crunch.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp cornflour (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1½ spring onion
- 1 vegetable stock cube (use a quarter) (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)
- 2 pepper
- 20g cashew nuts (use half) (Nuts)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 60g shiitake mushrooms (use half)
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
Nutritional Information
Calories: 574
Protein: 35g
Carbs: 63g
Fat: 20g
Ingredients
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 2 spring onion
- 2 pepper
- 2 tsp cornflour
- 60g shiitake mushrooms
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 20g cashew nuts (Nuts)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 vegetable stock cube (use half) (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)
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 580
Protein: 32g
Carbs: 55g
Fat: 25g
Crispy Tofu with Shiitake Mushrooms & Black Bean Noodles
The vegan noodle stir-fry of your dreams. Pair protein-rich tofu with nutty sesame oil, earthy mushrooms and sweet peppers. Brown rice noodles soak up a homemade black bean sauce. Scatter everything with spring onions and toasted cashew nuts – for extra crispy-crunch.
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Cooking Instructions
- Drain the tofu, pat dry with paper towel and cut into 1cm cubes. Place the cornflour into a bowl with a pinch of sea salt. Toss the tofu in the cornflour, until evenly coated.
- Heat a large frying pan with 1/2 tbsp oil on a medium heat. Cook the tofu for 5-7 mins, until crisp and golden. Add the cashews in the final 2 mins to toast. Season with sea salt, then remove from the pan and keep warm.
- Thinly slice the peppers. Thinly slice the mushrooms. Dissolve half the stock cube in a jug with 200ml boiling water (100ml for 1 person).
- Wipe the tofu pan clean, then add 1 tsp oil and place back on a medium-high heat. Add the peppers, mushrooms and garlic and ginger paste. Cook for 4-5 mins until golden. Then add the black bean paste, tamari and stock. Simmer for 2-3 mins until the sauce has thickened.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Thinly slice the spring onions. Stir the cooked noodles, tofu and cashews into the frying pan, mixing everything in the black bean sauce. Season with sea salt to taste and then serve on plates, topped with the spring onions.
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