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 Fried Tofu with Furikake Tomato Salad
Pep up tofu with a golden sesame crust, and brown rice noodles cooked in tamari and furikake. Pair with juicy cherry tomatoes, crunchy radishes, garden-fresh spring onion and plenty of zingy lime.
Ready in 20
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 2 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 6 radish
- 1 unwaxed lime
- 2 tbsp sesame oil (Sesame)
- 2 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 3 spring onion
- 200g brown rice noodles (Brown Rice Flour, Water)
- 4 tbsp cornflour
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tsp sesame seeds (Sesame)
- 200g baby tomatoes
Nutritional Information
Calories: 563
Protein: 29g
Carbs: 52g
Fat: 26g
Sesame Fried Tofu with Furikake Tomato Salad
Pep up tofu with a golden sesame crust, and brown rice noodles cooked in tamari and furikake. Pair with juicy cherry tomatoes, crunchy radishes, garden-fresh spring onion and plenty of zingy lime.
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Cooking Instructions
- Make the sauce; slice 2 spring onions into 2cm pieces. Heat a large saucepan with half the sesame oil on medium-high heat. Add the sliced spring onions and ginger paste to the pan and cook for 2-3 mins, until the spring onions are golden brown. Add the tamari, bring to the boil, then remove from the heat. Carefully pour into a small bowl, then set aside.
- Fill the large saucepan with salted hot water and bring 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.
- Drain the tofu, pat dry with paper towel and cut into large 3cm cubes. Place in a bowl and coat with the cornflour and a generous pinch of sea salt. Heat a medium frying pan with the remaining sesame oil on medium-high heat. Add the tofu and cook for 4-5 mins, until golden and crispy.
- Make the tomato salad; thinly slice the radishes and the remaining spring onion. Quarter the tomatoes. Zest and halve the lime. Place the tomatoes, radishes, spring onions, lime zest and half the furikake into a small bowl. Add the juice from half the lime, 2 tsp olive oil and a pinch of sea salt, then toss to coat.
- Squeeze the remaining lime juice into the noodles, then pour over the sauce. Toss to coat.
- Transfer the noodles to plates and serve with the tomato salad and tofu on top. Garnish with the sesame seeds and remaining furikake.
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