Coconut tofu stir-fry and noodles
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones
Coconut tofu stir-fry and noodles
This colourful vegan stir-fry is topped with cubes of crispy coconut tofu for a speedy midweek dinner
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
491Kcal
Fat
17gr
Saturates
6gr
Carbs
66gr
Sugars
25gr
Fibre
4gr
Protein
16gr
Salt
4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- ½ x 280g block extra-firm tofu(we used The Tofoo Co.)
- 3 tbsp soy sauce
- 4 tbsp sweet chilli sauce
- 1½ tbsp rice vinegar
- 15g root ginger, grated
- 15g desiccated coconut
- 1 tbsp sesame oil
- stir-fry veg of your choice (we used1 x 240g pack baby vegetable stir-fry)
- 1 x 300g pack wok-ready ribbon noodles*(or similar)
- 15g panko breadcrumbs
Step by step
- Drain the tofu, then wrap in several layers of kitchen paper and press firmly to dry. Cut into 2cm cubes.
- Mix together the soy, sweet chilli sauce, rice vinegar and ginger. Measure out 3 tablespoons of this mixture into a small bowl and set aside for the stir-fry. Add the desiccated coconut and panko breadcrumbs to a small food processor and pulse a few times until finer in texture, then tip into a shallow dish.
- Add the tofu cubes to the soy and sweet chilli mixture, half at a time, turning to coat. Lift out of the marinade and coat in the coconut crumbs. Add any soy mixture that’s left over to the reserved sauce.
- Prepare 2 large non-stick frying pans. In one, heat ½ tablespoon of sesame oil and fry the coconut-crusted tofu cubes, turning carefully and regularly, until golden and crispy all over; about 5 minutes. At the same time, heat ½ tablespoon sesame oil in the second pan and stir-fry the vegetables for 2-3 minutes. Add the noodles and reserved sauce and cook for a further 2-3 minutes until everything is piping hot.
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Divide the stir-fry between two shallow bowls and top with the crisp coconut tofu.
*Use egg-free noodles if required.
