Sesame tofu noodles
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Debby Lewis-Harrison
Sesame tofu noodles
Tahini (sesame seed paste) adds a luscious creaminess and toasty flavour to the noodle sauce; you can also use a nut butter for the same effect, depending on what’s in your store cupboard
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
557Kcal
Fat
20gr
Saturates
3gr
Carbs
63gr
Sugars
18gr
Fibre
10gr
Protein
27gr
Salt
3.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 tsp sesame seeds
- 200g extra-firm tofu
- 3 tsp vegetable oil
- 1 tsp Chinese 5-spice
- 1 x 200g pack baby corn and mangetout
- 125g medium noodles (use egg-free noodles if vegan)
- 1 bunch spring onions
- 1⁄2 tbsp garlic and ginger paste
- 3 tbsp hoisin sauce
- 1 tbsp tahini, stirred
Step by step
- Toast the sesame seeds in a dry frying pan or wok until golden; set aside. Meanwhile, wrap the tofu in several layers of kitchen paper and press out the excess water. Heat 2 teaspoons of oil in the frying pan and crumble in the tofu. Add the Chinese 5-spice and a pinch of salt and stir-fry over a high-ish heat for about 4 minutes until golden and crisp, then tip out onto a plate.
- Meanwhile, slice the baby corn into thirds on the diagonal. Add to a pan of salted water with the noodles and cook for 3 minutes then add the mangetout and cook for a further 2 minutes. Drain and refresh in cold water.
- Finely slice 1 spring onion for garnish and roughly chop the rest. Heat 1 teaspoon of oil in the frying pan once the tofu is done and fry the chopped spring onions for 1-2 minutes until slightly coloured. Add the garlic and ginger paste and fry for 30 seconds or until fragrant.
- Whisk the hoisin sauce, tahini and 100ml cold water together. Add this to the pan, then tip in the noodles and veg, tossing to coat and heat through; add a little more water if the sauce is too thick.
- Divide between two bowls and top with the crispy tofu, sliced spring onions and toasted sesame seeds to serve.
