home iconhome iconRecipe Archive
arrow right iconarrow right icon
Asian Recipes
Ginger-Soy Tofu & Broccoli

Ginger-Soy Tofu & Broccoli

with Udon Noodles & Sesame Seeds

Read more

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!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block

Japanese tofu

(ContainsGluten, SoyMay be presentPeanuts, Sesame)

1 head


1 unit

red onion

1 unit


1 unit

long red chilli

1 knob


2 clove


½ packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

1 sachet

sesame seeds


1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp

sesame oil (optional)


1 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2910 kJ
Fat18 g
of which saturates2.3 g
Carbohydrate91.6 g
of which sugars29.3 g
Protein34.4 g
Sodium2730 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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).