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.
Tofu Yaki Soba with Brown Rice Noodles, Pak Choi & Sesame Seeds
It's stir-fry o'clock and our vegan take on yaki soba is just the perfect dinner. Think crispy tofu and a medley of vibrant veg, coated in a salt 'n sweet maple tamari sauce.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 160g mangetout
- 1 carrot
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp maple syrup (maple syrup(100%))
- 2 tsp black sesame seeds (Sesame)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 spring onion
- 2 pak choi
- 120g chestnut mushrooms
- 200g brown rice noodles (Brown Rice Flour, Water)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 539
Protein: 32g
Carbs: 55g
Fat: 20g
Tofu Yaki Soba with Brown Rice Noodles, Pak Choi & Sesame Seeds
It's stir-fry o'clock and our vegan take on yaki soba is just the perfect dinner. Think crispy tofu and a medley of vibrant veg, coated in a salt 'n sweet maple tamari sauce.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve, a grater & a peeler
Make the sauce & sizzle the tofu
- In the small bowl, combine the maple syrup, tamari, ketchup, rice vinegar and the ginger and garlic paste
- Drain the tofu, pat dry with paper towel and tear into 2cm chunks
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 6-8 mins, until golden. Season with salt and pepper
- Add 2 tbsp of the sauce to the tofu and toss to coat, then remove from the pan and set aside
Boil & prep
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
- Thinly slice the mushrooms and pak choi. Coarsely grate the carrot (peel optional). Thinly slice the spring onion, keeping the white and green parts separate
Build the flavour
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the mushrooms and spring onion whites and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the pak choi and mangetout and cook for another 1 min, then stir in the remaining sauce and 3 tbsp water. Simmer for 2-3 mins, until the veg is softened
Bring it all together
- Return the tofu and cooked noodles to the pan and toss to coat in the sauce
- Add a splash of water if needed. Taste and season if needed
Plate up
- Serve the tofu yaki soba onto plates. Scatter with the sliced spring onion and sesame seeds to finish
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