green tahini tofu noodles

30min Used products: Tofu 270 g

125 g rice noodles (2-5 mm wide), 75 g broad beans or peas, or shelled edamame beans (frozen), ½ tbsp coconut oil, 250 g firm tofu, sliced or cubed, 1 small bok choi (200 g) or Chinese cabbage, finely sliced, 2 cloves of garlic, pressed, 120 g courgette noodles (shop-bought or made from ½ courgette), sriracha or chilli sauce to taste (optional), salt and pepper FOR THE SAUCE: 4 tbsps neutral oil or mild olive oil, 2 tbsps toasted sesame seed oil, ½ tsp turmeric, 3 tbsps tahini (sesame paste) or peanut butter, 1 to 2 tbsps soy sauce or gluten free tamari, 2 tsps lime juice (can be replaced by apple cider vinegar or rice vinegar), 1 tsp maple syrup (or coconut sugar or honey), salt and pepper, sriracha or other chilli sauce FOR THE DRESSING: spring onion, finely sliced, 1 handful of peanuts, sesame seeds, coriander


-       Cook the noodles according to the directions on the packaging. It usually takes no more than 3 to 5 minutes.

-       Add the broad beans, peas or edamame beans to cook with the noodles. Rinse the noodles in plenty of cold water to prevent them sticking.

-       In a large pan, heat some coconut oil on a medium heat.

-       Dab the tofu dry in kitchen roll before adding it to the pan and fry until golden brown.

-       Add the bok choi and the garlic to the browned tofu. Fry for a few minutes more, stirring regularly.

-       In the meantime, prepare the sauce by whisking the ingredients together in a bowl. Taste and season to achieve the perfect balance of sweet and sour. Make it hotter, if your like, by adding a little sriracha.

-       When the bok choi is al dente add the courgette noodles, rice noodles and cooked vegetables. Pour on the sauce and mix through. Bring the mixture back to temperature.

-       Dress with spring onion, peanuts, sesame seeds and coriander.


·       Use wide noodles (2 to 5 mm) for this dish. They are easier to coat with the sauce, and, unlike fine rice noodles, they can be easily mixed with the vegetables.

·       What if you don't have tahini? Replace the tahini with half the amount of peanut butter. That's just the right amount for a creamy sauce and a nutty flavour. 

Recipe: FoodLove, Stefanie Baert, book Ready, Set, Go!

See our assortiment