The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fast-track sticky tofu, edamame & noodles
Spicy chilli, fresh ginger, Chinese five-spice, garlic and tamari are in town and they’re here to show tofu the time of its life. These flavoursome new friends give crispy tofu chunks a gorgeous glaze, then sprinkle their fragrant magic into the pepper and edamame-flecked noodles. A tangy cucumber and radish pickle tops it off a treat!
SWK: Source of fibre
SWK: High protein
Plants 8
quick cook
Serving size
Ingredients
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 4 radish
- 1 midi cucumber
- 1 chilli
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 pepper
- 3 spring onion
- 2 tbsp tomato purée
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 50g edamame beans (Soya)
Nutritional Information
Calories: 577
Protein: 36g
Carbs: 70g
Fat: 16g
Ingredients
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 pepper
- 8 radish
- 100g edamame beans (Soya)
- 1 cucumber
- 6 spring onion
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 1 chilli
- 4 tbsp tomato purée
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 575
Protein: 35g
Carbs: 69g
Fat: 16g
Fast-track sticky tofu, edamame & noodles
Spicy chilli, fresh ginger, Chinese five-spice, garlic and tamari are in town and they’re here to show tofu the time of its life. These flavoursome new friends give crispy tofu chunks a gorgeous glaze, then sprinkle their fragrant magic into the pepper and edamame-flecked noodles. A tangy cucumber and radish pickle tops it off a treat!
Cook time:
20 mins
Cuisine:
Chinese
Food group:
Vegan
Allergens: Soya
Cooking Instructions
Before you start
- 1x large frying pan
- 1x bowl
- 1x medium saucepan
Sizzle the tofu
- Drain the tofu, pat dry with kitchen paper and cut into 2cm cubes.
- Put a large non-stick frying pan over a medium-high heat. Tip in the tofu, spritz with cooking spray and lightly season with salt. Cook for 5-7 mins, turning occasionally, until crisp and golden.
Make your pickle
- Meanwhile, trim and thinly slice the radishes, then cut into thin strips. Halve the cucumber lengthways and slice into half-moons. Finely dice the chilli (deseed for less heat).
- In a bowl, combine the radishes, cucumber and half the chilli (to taste). Toss with the vinegar, lightly season to taste with salt and set aside.
Add some spice
- Deseed and thinly slice the peppers. Thinly slice the spring onions.
- Add the peppers, spring onions and remaining chilli (to taste) to the frying pan and cook for 5-6 mins.
- Squeeze the tomato purée, ginger & garlic paste and tamari into the pan, sprinkle in the five-spice and cook for 1 min.
- Pour in 150ml water (250ml for 4 portions) and stir well.
Boil the noodles & beans
- Meanwhile, cook the noodles and edamame in boiling water for 3-4 mins. Drain, then rinse.
Plate up
- Add the noodles and edamame to the tofu and mix well to coat.
- Serve with the pickled cucumber and radishes on the side.