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Vegan stir-fry noodles with tofu and vegetables

By BaxterStorey 18 Mar 2020

Easy to make, healthy and really tasty.

A simple but very tasty meal to cheer up your day. You can't go wrong with this dish.



  • 280g firm tofu, cubed 
  • Sesame oil for frying (but any oil fine)
  • 1 tbsp soy sauce


  • Either use 1 packet of your favourite stir fry mix or 3 handfuls of stir fry veg (i.e. broccoli, baby corn, carrot battons, pak choi, edamame beans, etc.).


  • Either use 150g straight-to-wok noodles or dry noodle nests (follow instructions on the packet).


  • 60g/¼ cup tahini
  • 2 tbsp syrup (e.i. maple or agave)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar (use cider vinegar as an alternative)
  • 1 tbsp lime juice
  • 1-2 tbsp sriracha (depending on how hot you like it!)
  • 3-5 tbsp water


If you'd rather keep the layers separate then cook everything separately and layer noodles first, then veg, then tofu then sauce. 


  1. Fry the tofu in sesame oil until golden, stirring occasionally. 
  2. Add the soy sauce and nutritional yeast, stir through and fry for a further 1-2 minutes. Set aside. 

Vegetables and Noodles 

  1. Fry the vegetables on a medium-high heat for a few minutes. 
  2. Add the noodles and stir through. 
  3. Add the tofu and stir through. 


  1. In a small saucepan, heat all of the ingredients on a medium heat.
  2. Pour over the noodles, veg and tofu and decorate with toasted cashews, fresh chillies, seeds, fresh coriander and anything else you fancy.

Fancy of cooking a little bit more? Read about how to cook the perfect rice and pasta

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