vegan tofu stiry fry vegetables recipe

Crispy Tofu with Soba Noodles & Crunchy Veg

The Balanced Kitchen
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 2


  • 400 g firm tofu drained and cut in to cubes
  • 100 g broccolini washed
  • 1 large red bell pepper stalk and seeds removed, chopped chunky
  • 8 baby corn rinsed
  • 50 g mangetout rinsed
  • 1 large red onion skin removed, sliced
  • 2 cloves garlic minced
  • 3 tbsp tamari
  • 2 tbsp toasted sesame oil
  • 1 handful sesame seeds
  • 1-2 inch fresh root ginger grated
  • 2 portions soba noodles use wholewheat as an alternative


  • Place the tofu cubes into a bowl with the garlic, tamari and ginger and leave to marinate while you prepare the vegetables and cook the noodles.
  • Place the noodles in a pan and cook as per packet instructions.
  • Heat the sesame oil in a large frying pan or wok and when it starts to sizzle, add the tofu cubes and cook on a low to medium heat until crispy.  Turn the tofu frequently to ensure it is cooked evening on all sides.
  • Once the tofu is crispy, add the vegetables and remaining liquid from the tofu marinade and toss frequently for a few minutes on a medium to high heat until they are warmed through.  You are not aiming to soften them as you want them nice and crunchy but warmed through.
  • Drain the noodles and add them to the pan, again tossing frequently to combine.
  • Serve immediately.
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