Ginger-Soy Tofu & Broccoli
with Udon Noodles & Sesame Seeds
- Gluten
- Soy
- Wheat
- Sesame
- Sulphites
- Peanuts
- Sesame
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
This easy tofu stir-fry is a classic example of how the simple things in life can often turn out to be the best. It's not difficult to prepare, it's loaded with delicious flavours and it's wholesome and satisfying. Sign us up!
Ingredients
1 block
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 head
broccoli
1 unit
red onion
1 unit
carrot
1 unit
long red chilli
1 knob
ginger
2 clove
garlic
½ packet
udon noodles
(Contains: Gluten, Wheat;)
1 sachet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 sachet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
2 tsp
sesame oil (optional)
(Contains: Sesame;)
1 tbs
water
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. Quarter each piece of Japanese tofu. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the long red chilli (if using). Finely grate the ginger and garlic.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 6 minutes. Add the broccoli and cook until just tender, 3 minutes. Drain the noodles and broccoli and refresh under cold water.
While the noodles are cooking, heat a large frying pan over a medium-high heat. Toast the sesame seeds, stirring often, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until heated through and lightly golden, 4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook, tossing, until tender, 4-5 minutes. Add the ginger, garlic and 1/2 the chilli (if using) and cook until fragrant, 1-2 minutes.
In a small bowl, combine the kecap manis, soy sauce, sesame oil (if using) and water. Add the udon noodles, broccoli, tofu and kecap manis mixture to the veggies in the frying pan and toss until heated through.
Divide the Japanese tofu, veggies and udon noodles between bowls. Sprinkle with the toasted sesame seeds and remaining chilli (if using).
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the tofu bland; marinating it before frying could enhance the dish's overall taste.
- Suggestions: Try marinating the tofu before cooking to infuse it with more flavour.
