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.
Speedy smoky ʼnʼ spicy tofu noodles
These luscious noodles are a real game-changer, powered up by chipotle chilli-coated sizzled tofu! Pak choi, radishes and onions bring the crunch, while filling brown noodles add satisfaction and up the slurp factor.
SWK: Source of fibre
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 1 onion
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 courgette
- 2 garlic clove
- 4cm fresh ginger
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 3 radish
- 1 pepper
Nutritional Information
Calories: 580
Protein: 35g
Carbs: 76g
Fat: 15g
Ingredients
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 2 onion
- 2 courgette
- 6 radish
- 4 garlic clove
- 8cm fresh ginger
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 pepper
Nutritional Information
Calories: 578
Protein: 35g
Carbs: 76g
Fat: 15g
Speedy smoky ʼnʼ spicy tofu noodles
These luscious noodles are a real game-changer, powered up by chipotle chilli-coated sizzled tofu! Pak choi, radishes and onions bring the crunch, while filling brown noodles add satisfaction and up the slurp factor.
Cook time:
20 mins
Cuisine:
Korean
Food group:
Vegan
Allergens: Soya, Cereals Containing Gluten, Wheat
Cooking Instructions
Before you start
- 1x large non-stick frying pan
- 1x small bowl
- 1 x plate
- 1x medium saucepan
Sizzle the tofu
- Drain the tofu, pat dry with kitchen roll and cut into 1cm cubes.
- Put a large non-stick frying pan over a medium-high heat. Tip in the tofu, spritz with cooking spray and lightly season to taste with salt. Cook for 6-8 mins, turning occasionally, until golden all over.
Prep time
- Meanwhile, in a small bowl, mix together the gochujang paste, tamari, vinegar and lemongrass.
- Peel the onions and cut each into 8 wedges, then deseed the peppers (or trim the pak choi) and cut into bite-size pieces.
- Halve the courgettes lengthways and slice into ½cm-thick half-moons. Trim the radishes and cut each into 6 wedges.
- Peel and crush the garlic, and finely chop the ginger.
Create a stir!
- Add a third of the gochujang to the tofu, toss to coat and cook for 1 min, then transfer the tofu to a plate.
- Keep the pan over the heat and tip in the onions, green peppers (or pak choi), courgettes and radishes. Stir-fry for 5-7 mins, then add the garlic and ginger and cook for 2 mins.
Boil the noodles
- At the same time, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Plate up
- Pour the remaining gochujang mix and 100ml water (150ml for 4 portions) into the veg, and return the tofu to the pan along with the noodles.
- Cook for 1 min, tossing with tongs to coat everything in the sauce, then serve.