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.
Sweet & Sour Noodles with Tofu & Veg
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, 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.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 3 spring onion
- 2 tbsp maple syrup
- 1 pepper
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 160g baby corn
- 2 pak choi
- 2 tbsp cornflour
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
Nutritional Information
Calories: 615
Protein: 31g
Carbs: 61g
Fat: 26g
Sweet & Sour Noodles with Tofu & Veg
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, 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.
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Cooking Instructions
- Halve the baby corn lengthways. Dice the pepper into 3cm squares. Thinly slice the spring onions. Quarter the pak choi lengthways and chop into bite-sized pieces. Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Place half of the cornflour into a bowl with a generous pinch of sea salt. Toss the tofu the cornflour, until evenly coated.
- Heat a large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 4-5 mins, until crisp and golden. Season with sea salt, then remove and keep warm.
- Make the sweet & sour sauce; dissolve the remaining cornflour in a jug with 50ml water, then mix in the chilli paste (to taste), ketchup, ginger and garlic paste, and maple syrup. Roughly chop the peanuts.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles and gently separate with a fork and boil for 3-4 mins until cooked. Drain, then rinse under cold water.
- Reheat the tofu pan with 2 tbsp oil on medium-high heat. Once hot, add the baby corn, pepper, pak choi and half the spring onions. Cook for 3-4 mins, until softening, then return the tofu to the pan along with the cooked noodles and sweet & sour sauce. Toss to combine and cook for 1-2 mins, until the sauce coats the noodles.
- Serve the sweet & sour tofu on plates. Garnish with the peanuts and remaining spring onions.
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