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.
Sticky Sesame Chow Mein with Tofu
Craving chow mein? Your brown rice noodle version stars crisp golden tofu, fresh pak choi and sweet red pepper. Spring onions bring zing. Sesame seeds add crunch. Tamari and sweet maple dressing give it a kick.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 4cm fresh ginger (use half)
- 2 tbsp rice wine vinegar (use half)
- 1 pepper (use half)
- 1 tbsp maple syrup (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 pak choi (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 garlic clove
- 1 tbsp cornflour (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 spring onion
- 2 tsp sesame seeds (use half) (Sesame)
Nutritional Information
Calories: 552
Protein: 32g
Carbs: 58g
Fat: 20g
Ingredients
- 4cm fresh ginger
- 2 spring onion
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 2 tsp sesame seeds (Sesame)
- 1 pepper
- 1 tbsp cornflour
- 1 pak choi
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 garlic clove
Nutritional Information
Calories: 543
Protein: 31g
Carbs: 57g
Fat: 20g
Sticky Sesame Chow Mein with Tofu
Craving chow mein? Your brown rice noodle version stars crisp golden tofu, fresh pak choi and sweet red pepper. Spring onions bring zing. Sesame seeds add crunch. Tamari and sweet maple dressing give it a kick.
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Cooking Instructions
- 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.
- Drain the tofu, pat dry with paper towel and cut into 3cm cubes. Place the cornflour into a bowl with a pinch of sea salt. Toss the tofu in the cornflour, until evenly coated. Reheat the pan to medium-high heat with 1/2 tsp oil. Add the tofu and cook for 4-5 mins, turning occasionally, until crisp and golden.
- Meanwhile, thinly slice the peppers. Trim the pak choi and cut into bite-sized pieces. Add the peppers and pak choi to the tofu pan, and cook for 2-3 mins, until softening.
- Meanwhile, halve the spring onions and thinly slice into long strips. Finely chop or grate the ginger. Finely slice the garlic. Make the dressing; in a small bowl, mix the maple syrup, tamari, vinegar and 2 tbsp water (1 tbsp for one person).
- Add the garlic and ginger to the veg, and cook for 1 min, then add the noodles, dressing, half the spring onions and half the sesame seeds. Gently toss to combine.
- Serve the tofu chow mein garnished with the remaining spring onions and sesame seeds.
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