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Tofu vegetable noodles

Serves: 5
Prep: 70
Cook: 10

    This flavoursome meal, packed with tofu, vegetables and noodles is a great source of protein. A good hearty meal perfect for those busy weeknights.


    • 2 tbs kecap manis (sweet soy sauce)
    • 2 tbs soy sauce salt-reduced
    • 2 garlic cloves, crushed
    • 320g packet firm tofu, drained and cut into cubes
    • 450g packet hokkien noodles
    • 1 ½ tbs oil
    • 1 onion, halved and sliced finely
    • 1 red capsicum, cut into thin strips
    • 1 carrot, cut into thin juliennes
    • 1 bunch baby bok choy, washed, cut into 3cm pieces
    • 200g sugar snap peas
    • ¼ cup water
    • thai basil leaves


    1. Combine kecap manis, soy sauce and garlic in a shallow dish. Add tofu, cover and marinate for one hour. Drain tofu, reserving the marinade.
    2. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain well and separate noodles with your hands.
    3. Add 1 tbs of oil to a large wok or frypan. Cook the tofu in batches until golden and crisp. Transfer to a plate. Heat remaining oil in the wok. Stir-fry the onion, capsicum, carrot and stems of the bok choy for 2 minutes. Add the bok choy leaves, sugar snap peas and water. Cover and cook for 1 minute or until vegetables are just tender.
    4. Add the noodles and remaining marinade to the pan. Cook, tossing until well combined and the sauce coats the noodles. Toss in the tofu. Serve garnished with basil leaves.


    • Thai basil has an aroma reminiscent of anise or liquorice when fresh, cooked or fried and cannot be replaced by normal basil. Thai basil can be found in the fresh vegetable section of the supermarket.
    • Kecap manis (sweet soy sauce) can be found in the Asian foods section of supermarkets.
    • In this recipe tofu needs to be marinated for 1 hour before cooking.

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