Recipe

Basil & Herb Tofu Noodles

Silky noodles tossed with golden basil & herb tofu, fresh greens and garlic in a light soy-sesame glaze, finished with basil and a squeeze of lime. Fragrant, satisfying and high-protein.

Serves: 1 │ Preparation Time: 10-12 Min

Ingredients

Noodles & tofu

  • 100 g wheat noodles, rice noodles, or udon

  • 100 g basil & herb tofu, sliced or lightly torn

  • 1 tsp neutral oil (rapeseed or sunflower)

Vegetables

  • ½ courgette, julienned

  • 1 spring onion, sliced

  • Handful of spinach or pak choi

  • Optional: mushrooms or sugar snap peas

Sauce (simple & balanced)

  • 1 tbsp light soy sauce

  • 1 tsp sesame oil

  • 1 tsp rice vinegar or lime juice

  • ½ tsp maple syrup or sugar

  • 1 tbsp noodle cooking water

Finish & garnish

  • Fresh basil leaves (essential)

  • Sesame seeds

  • Lime wedge

  • Optional chilli oil

Preparation

  1. Cook the noodles
    Boil noodles according to packet instructions. Reserve a little cooking water, then drain.

  2. Pan-sear the tofu
    Heat oil in a wok or wide pan over medium-high heat.
    Add basil & herb tofu and fry for 2–3 minutes per side until lightly golden. Remove and set aside.

  3. Build the base
    In the same pan, add courgette and mushrooms (if using). Stir-fry for 1–2 minutes.
    Add spinach or pak choi and let it just wilt.

  4. Bring it together
    Add noodles, tofu, sauce ingredients and a splash of noodle water.
    Toss gently for 30–60 seconds until glossy and evenly coated.

  5. Finish & serve
    Remove from heat. Add fresh basil, sesame seeds and lime juice.
    Finish with chilli oil if desired.

Chef notes / easy variations

  • Swap soy + sesame for olive oil, lemon and capers for a Mediterranean-Asian fusion

  • Add peanuts or cashews for crunch

  • Works brilliantly as a grab-and-go noodle box