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 Noodles with 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.
Prep in 10
7 plants
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes
- 1 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 2 spring onion
- 1 unwaxed lime
- 4 radish
- 2 tbsp cornflour
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp sesame oil (Sesame)
- 2cm fresh ginger
- 2 tsp sesame seeds (Sesame)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 598
Protein: 29g
Carbs: 54g
Fat: 29g
Ingredients
- 4 radish
- 2 tbsp cornflour
- 110g baby tomatoes (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp sesame seeds (use half) (Sesame)
- 1 unwaxed lime (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 spring onion
- 1 tbsp sesame oil (use half) (Sesame)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 tbsp furikake (use half) (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 2cm fresh ginger (use half)
Nutritional Information
Calories: 641
Protein: 30g
Carbs: 64g
Fat: 29g
Sesame Tofu Noodles with 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
- Boil a kettle. Slice 1 spring onion into 2cm pieces. Slice the ginger into thin discs. Heat a large saucepan with 2 tsp oil on medium-high heat. Add the spring onion and ginger and cook for 2-3 mins, until golden brown.
- Dissolve one-quarter of the cornflour in a jug with 50ml water, and top up with 400ml boiling water (200ml for 1 person). Pour into a saucepan with the tamari and half the furikake. Bring to a boil then add the noodles and cook for 4-6 mins, until the noodles are soft and most of the liquid has evaporated.
- Cut the tofu into large 3cm cubes. Toss the tofu in the remaining cornflour. Heat a medium frying pan with the sesame oil on medium-high heat. Season the tofu generously with sea salt and add to the pan. Cook for 4-5 mins, until golden brown.
- Meanwhile, quarter the tomatoes. Thinly slice the radishes. Thinly slice the remaining spring onion.
- Zest the lime, then cut half the lime into wedges for garnish. Squeeze the juice from the remaining lime into the noodles. Stir and remove the ginger (optional).
- Serve the noodles with the tomatoes. Top with the radishes, spring onion and tofu. Garnish with the lime wedges, zest, sesame seeds and the remaining furikake.
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