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Servings 4


  • 300 g uncooked brown rice noodles
  • 1 x 400g pack calcium-set tofu I use @cauldronfoods
  • 2 tablespoons low-sodium soya sauce or tamari if gluten free
  • 1 small red onion diced
  • 3 cloves of garlic crushed and finely diced
  • 1 large red chilli finely diced
  • Pinch of salt optional
  • 1 inch ginger grated
  • 2 carrots finely sliced
  • 1 yellow courgette or green courgette, finely sliced
  • 1 red bell pepper thinly sliced
  • 2 cups of curly kale roughly chopped
  • 2 spring onions finely diced
  • 4 tablespoons sesame seeds lightly toasted in a dry pan


  • Drain the tofu and pat dry. Slice into cubes and toss with soya sauce. Refrigerate for a few hours if possible. Bake in a pre-heated oven for 20 minutes at 200 degrees until firm.
  • Prepare noodles according to the packet instructions and rinse under cold water immediately so they don't stick.
  • Blend the dressing ingredients and set aside.
  • In a hot pan with a little water, sauté onion, garlic and chilli with a pinch of salt. Add the ginger and carrots and sauté for a few minutes, adding a little hot water if needed to deglaze the pan. Partially cover and add the courgette followed by the red bell pepper a couple of minutes later.
  • Once tender but not too soft, add the kale and baked tofu. Stir thoroughly.
  • Add the noodles and drizzle the dressing on top. Turn off the heat. Toss until noodles are well coated, being careful not to break noodles too much.
  • Serve hot with toasted sesame seeds and sliced spring onion to garnish.