Quick Tofu & Egg Noodles
with Veggies, Sesame Dressing & Peanuts
- Soy
- Gluten
- Wheat
- Eggs
- Sesame
- Peanuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Wheat
- Milk
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
In this moreish meal, tender tofu, springy egg noodles and vibrant green veg happily soak up the sweet, savoury and zingy Asian-inspired flavours. The creaminess from the sesame dressing and crunch from the peanuts add the finishing touches. Unfortunately, this week's egg noodles was in short supply, so we've replaced it with udon noodles. Don't worry, the recipe will be just as delicious!
Ingredients
½ packet
firm tofu
(Contains: Soy May be present: Gluten, Peanuts, Sesame, Wheat.)
1 bag
Green Veg Mix
1 packet
udon noodles
(Contains: Gluten, Wheat)
1 sachet
garlic & herb seasoning
1 packet
ginger paste
1 packet
sweet chilli sauce
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk.)
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
1
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Boil the kettle. • Using your hands, crumble firm tofu into bite-sized pieces (don't worry if they crumble smaller!). Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green veg mix, tossing, until tender, 4-5 minutes. Transfer to a bowl. Cover to keep warm.
• While the veggies are cooking, half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook tofu, tossing occasionally, until golden, 5-7 minutes. • Add garlic & herb seasoning and ginger paste and cook, tossing, until fragrant, 1 minute. • Add sweet chilli sauce, the soy sauce, a splash of water, noodles and veggies. Toss to combine and cook until slightly reduced, 1 minute.
• Divide crumbled tofu and udon noodles with veggies between bowls. • Sprinkle with crushed peanuts and serve with sesame dressing. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the tasty flavours in this dish, which complemented the variety of vegetables nicely.
- Ease of prep: This recipe was praised for being super easy to make, perfect for a quick weeknight dinner.
- Portions: Some found there was too much tofu for a two-person meal; consider using less if cooking for two.
