Stir-fry noodles with glazed tofu

You must try it – ready in 20 minutes or less! This meal is perfect as a post-workout meal as it provides around 20g of protein and 60g of carbs:
– Tofu is a great plant based source of protein
– Noodles provide you with plenty of carbs
– Veggies provide you with additional carbs, fibre, micronutrients all crucial when we speak about recovery nutrition!

Stir-Fry noodles with glazed tofu

  • Servings: 1
  • Difficulty: easy
  • Rating: ★★★★★
  • Print


  • 150g tofu (I used the @cauldronfoods original tofu and it’s my favourite)
  • Egg noodle, 1 nest (around 65g)
  • 1 medium/large courgette
  • 1 medium/large carrot, peeled
  • 1 Tbsp Corn starch
  • 1 Tbsp light soy sauce
  • 1 Tbsp teriyaki sauce
  • 1 Tbsp olive oil or sesame oil
  • fresh grated ginger (1cm or more)
  • To serve:
  • Fresh coriander
  • Chili flakes
  • Nigella seeds or sesame seeds


  1. Dice the tofu and add it into a bowl with corn starch, mix until the tofu is well coated.
  2. Cut the vegetables using the “julienne” technique (or finely chop them if you don’t have time)
  3. Heat the olive oil in a non sticky pan and add the grated ginger. Stir fry for 1 minutes (be careful not to burn it) then add the vegetables.
  4. Stir fry for 5 minutes and add the soy sauce. Cook until soft but still firm.
  5. Meanwhile cook the noodles accordingly to the pack instructions.
  6. In another non sticky pan add the the tofu (drizzle some olive oil if needed) cook the tofu and once there is a crispy crust add the teriyaki sauce with 1 Tbsp of water. Stir well.
  7. Serve your noodles with the veggies, tofu and fresh coriander. Sprinkle some nigella seeds and chili flakes for extra flavor.

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