Sticky Tofu Noodles


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Vegan Kids

Vegan Kids

By Heather Whinney

Published 2021

  • About

Soft vacuum-packed udon noodles require no pre-cooking – just add them to the wok at the end of cooking. You can throw in any extra favourite veg, just make sure you cut it all into similar-sized pieces so it cooks evenly. Chopsticks at the ready, there’s slurping to be had!


For the Sauce

  • 3 tbsp dark soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 1 tbsp peanut butter, smooth or crunchy
  • juice of 1 lime


    1. Mix together the sauce ingredients, toss the tofu with some of it (about 1 tbsp) and put the rest to one side.
    2. Heat half the oil in a wok and add the coated tofu, stir-fry for 5–6 minutes until it starts to turn golden, then remove and put to one side.
    3. Heat the remaining oil in the wok, then add the spring onion, garlic, ginger, chilli if using, and season with the salt and pepper. Cook, stirring it around the pan, for about 2 minutes.
    4. Add the carrots, broccoli and beans and stir around the pan for 5–6 minutes, until the vegetables begin to become tender. Push all the vegetables to one side and add the sauce, turn the heat up a little and let it bubble, then stir everything together.
    5. Now add the tofu, tomatoes and noodles and toss everything together so it all gets coated with the sauce. Cook for a further 2–3 minutes, until the noodles are heated through and the tomatoes start to soften. Season it some more if it needs it, and sprinkle with sesame seeds, if using.