Ginger & Tofu Noodle Stir-Fry


Yum! This is one of my favourite dishes that I have ever created. I just love this Japanese inspired dish. I had a curried noodle dish while I was in France, and I have just craved something similar since I returned home so I decided to get creative in the kitchen. Fresh ginger is my favourite addition to any of my recipes as I think that it just adds such a zesty and fiery flavour to whatever dish I add it to. It’s a natural anti-inflammatory, so I also think that it’s an important addition as it boosts the immune system by natural means.


I avoided tofu for months when I first went vegan. Mostly because all of my previous experiences with tofu had been negative. There are many different types of tofu on the market these days, but the best option in my opinion is marinated firm tofu. My favourite brand is Cauldron Foods marinated tofu bits which I usually source from Tesco.

They are very flavoursome and are a quick and easy protein source to add to recipes. If I have the time I will buy and marinate plain firm tofu myself, but the Cauldron tofu is a much more convenient option at times. This dish would be perfect for a dinner party, or social event. I always make the same sized batch which serves four people, I then keep the leftovers for lunches for the following couple of days.


I kept my veggies all green in this recipe as I love getting those greens in, but you could also add in some red peppers and sweetcorn etc. as you please. As with all of my recipes you can adjust them to your own desires. For example, if you’re not very fond of ginger, omit it! This recipe is actually just as tasty without the ginger flavouring added in, but it does add a different definition of flavour which I love.

I hope you that enjoy it as much as I do!


Yield: Serves 4


For the stir-fry:

  • 3 large cloves of crushed garlic
  • 1/3 of a small diced red chilli pepper
  • 1 finely chopped red onion
  • ¼ cup (60g) of tender-stem broccoli cut into equal sized parts
  • ½ cup (90g) of sugar-snap peas cut into quarters
  • 2 large handfuls of frozen peas
  • 4 wholemeal nests of noodles
  • 1 160g packet of Cauldron marinated tofu pieces

For the sauce:

  • 300ml of reduced fat coconut milk (from a can)
  • 2 tbsp of soy sauce
  • Juice of one lime
  • 1 large knob of ginger, peeled (about a fist-full)
  • 1 squeeze of agave syrup
  • A pinch of cracked black pepper
  • A pinch of chilli flakes
  • ½ tbsp of mild curry powder


  • Cook the wholemeal noodles as per packet instructions, rinse and then set aside.
  • Add the garlic, chilli, red onion and tender-stem broccoli to a large frying pan or wok with about 150-200ml of water and fry for about 4-5 minutes on a medium heat.
  • Prepare the sauce as they fry.
  • To a mixing jug, add the coconut milk (ensure that you mix the coconut milk in the can before pouring it into the jug), soy sauce, lime juice, agave syrup, black pepper, chilli flakes and curry powder – stir well.
  • For the ginger, I usually use a garlic crusher to break it down. To do this, chop the ginger into clove-sized pieces and crush them using the garlic crusher. Between each section, remove the ginger from the crusher and add it to the jug – we need the bits as well as the juice of the ginger so make sure to use it all.
  • Set the sauce aside, and then add the sugar-snap peas and frozen peas to the frying pan – fry for a further two minutes.
  • Add the wholemeal noodles to the pan with another 150ml of water to rehydrate them.
  • Stir well and then add in the tofu pieces.
  • Add in half of the sauce and mix the stir fry well before adding the rest bit-by-bit. Add more water if needed also.
  • Allow to cook for about 5 minutes on a low heat, stirring regularly.
  • Serve immediately with sliced spring onion and sesame seeds.
  • Enjoy!