This speedy, vegan noodle dish is ready in just 20min. Cooked in a sweet and salty sauce, with pak choi and tofu.
We've used ready-to-use noodles in the recipe below to make things easier and quicker, but you can use any noodles you like, just cook them before adding them to the pan.
550 g firm tofu, drained and pressed, cut into 2cm cubes
3 garlic cloves, crushed
4 cm piece fresh root ginger, peeled and finely grated
5 Tbsp. dark brown soft sugar
5 Tbsp. soy sauce
2 Tbsp. mirin
2 tsp. cornflour
2 pak choi, stalks and leaves separated, stalks roughly chopped
600 g ready-to-use medium noodles, we used Amoy
To serve, optional
Spring onions, finely sliced
Sesame seeds, toasted
Directions
Step 1Heat oil in large wok or frying pan over medium-high heat. Fry tofu until golden brown on all sides, about 5min.Remove tofu and set aside. Add garlic and ginger to the same pan and fry for 1min, until fragrant.
Step 2Add sugar, soy sauce, mirin and 350ml water. Increase heat to high and bring to a simmer. Remove 2tbsp liquid from the pan and mix with the cornflour in a small bowl to form a paste. Return the cornflour mixture to the pan and simmer for 4min, stirring constantly, until slightly thickened.
Step 3Add the pak choi stalks and cook for 2min, then add leaves and cook for 2min more. Add the noodles and the tofu and toss to heat through. Serve garnished with spring onions and sesame seeds, if using.
Per serving:
Calories: 542
Protein: 28g
Total fat: 15g
Saturates: 3g
Carbs: 71g
Total sugars: 27g
Fibre: 7g
How to cook pak choi, plus 8 of our best pak choi recipes
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
