Serving size

1 person 2 people 4 people

Ingredients

1 tbsp maple syrup (use half)
2 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
1 pepper (use half)
2 tbsp tomato ketchup (use half)

(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
100g brown rice noodles (use half)

(Brown Rice Flour, Water)
2 tbsp rice wine vinegar (use half)
80g baby corn (use half)
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 tbsp chilli paste (use half)

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
2 pak choi
2 spring onion
2 tsp cornflour (use half)
2 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	603Kcal
	365kJ	2523kJ
Fat	3.2g	22g
of which saturates	0.5g	3.8g
Carbohydrates	9g	65g
of which sugars	2.8g	20g
Protein	5.1g	35g
Salt	0.54g	3.7g
Fibre	1.9g	13g

Ingredients

1 tbsp maple syrup
1 pepper
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
100g brown rice noodles

(Brown Rice Flour, Water)
2 tbsp tomato ketchup

(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
2 tsp cornflour
2 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
2 spring onion
2 pak choi
80g baby corn
2 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp chilli paste

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
2 tbsp rice wine vinegar

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	580Kcal
	453kJ	2427kJ
Fat	4.0g	22g
of which saturates	0.7g	3.6g
Carbohydrates	12g	62g
of which sugars	3.2g	17g
Protein	6.0g	32g
Salt	0.66g	3.6g
Fibre	2.0g	11g

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Vegan Prep in 10 High protein 1/3 daily fibre 5 plants Low sat fat

Sweet & Sour Noodles with Tofu & Veg

Prep time: 0 mins

Total time: 25 mins

Cuisine: Chinese

Food group: Vegan

You'll pack this quick noodle stir-fry with the flavours of your favourite Chinese takeaway. A homemade sweet and sour sauce of chilli, ketchup, vinegar and sweet maple. Plenty of crunchy good-for-you veg like pak choi, pepper and sweetcorn for more vitamins. Hearty filling crispy tofu to up the protein.

Cooking Instructions

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.

Halve the baby corn lengthways. Dice the pepper into 3cm squares. Thinly slice the spring onions. Trim and roughly chop the pak choi. Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Place half the cornflour in a large bowl with a generous pinch of sea salt. Add the tofu and toss to evenly coat.
Heat a large frying pan with 2 tsp oil on medium-high heat. Add the tofu and cook for 4-5 mins, until crisp and golden. Season with sea salt, then remove from the pan and keep warm.
Make the sweet and sour sauce; dissolve the remaining cornflour in a jug with 50ml cold water, then mix in the chilli paste (to taste), tamari, ketchup, ginger and garlic paste, maple syrup and vinegar. Top up with 100ml water (50ml for 1 person) and stir.
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 well under cold water.
Reheat the tofu pan with 1 tsp oil to medium-high heat. Add the baby corn, pepper, pak choi and half the spring onions. Cook for 3-4 mins. Return the tofu to the pan. Add the cooked noodles and the sweet and sour sauce. Cook for 1-2 mins, tossing to combine, until the sauce coats the noodles.
Serve the sweet and sour tofu noodles on plates and garnish with the remaining spring onion.