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.
Five-spice Tofu Noodles with Rhubarb
Protein-rich tofu shines when coated with Chinese five-spice and sizzled till golden and crisp. Pair with tender bites of rhubarb, roasted with aromatic sesame oil and sweet maple. Serve over a bed of noodles and sprinkle with sesame seeds to finish.
Prep in 10
Low sat fat
Serving size
Ingredients
- 100g tat soi
- 1 tsp Chinese five-spice (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 1 unwaxed lime
- 1 courgette
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 handful of fresh coriander
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tsp sesame seeds (Sesame)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g rhubarb
- 2 tbsp maple syrup
- 2 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 684
Protein: 31g
Carbs: 57g
Fat: 34g
Ingredients
- 2 tbsp sesame oil (use half) (Sesame)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g rhubarb (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 tsp Chinese five-spice (use half) (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 2 tbsp maple syrup
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tsp sesame seeds (use half) (Sesame)
- 100g tat soi (use half)
- 1 courgette (use half)
Nutritional Information
Calories: 734
Protein: 31g
Carbs: 67g
Fat: 35g
Five-spice Tofu Noodles with Rhubarb
Protein-rich tofu shines when coated with Chinese five-spice and sizzled till golden and crisp. Pair with tender bites of rhubarb, roasted with aromatic sesame oil and sweet maple. Serve over a bed of noodles and sprinkle with sesame seeds to finish.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Trim and cut the rhubarb into 3cm chunks. Place into a small baking dish and toss with half the sesame oil, half the maple syrup, half the five-spice, a pinch of sea salt and 3 tbsp water (1 1/2 tbsp for 1 person). Bake for 10 mins, until slightly softened.
- Drain the tofu, pat dry with paper towel and cut into 2cm chunks. Heat a large frying pan with 1/2 tbsp oil on medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until golden. Season with sea salt.
- Meanwhile, cut the tat soi into 3cm pieces, then add to the tofu pan along with the Asian paste. Cook for 2 mins, then add the tamari, remaining sesame oil and five-spice. Add 50ml water (25ml for 1 person) and boil for 1 min. Remove from the heat.
- 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.
- Peel the courgette into ribbons. Finely chop the coriander. Halve the lime. Stir the cooked noodles, courgette and coriander into the tofu to warm through. Stir through the juice from half the lime, the remaining maple syrup and any rhubarb cooking juices. Season with sea salt and black pepper.
- Serve the noodles on plates and top with the rhubarb. Garnish with sesame seeds and remaining lime, cut into wedges.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.