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    Tofu noodle bowl with quick-pickled carrots

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes

    Serves: 4


    4 tbsp dark soy sauce
    5 tbsp Japanese rice vinegar
    1 tbsp essential honey
    1 green chilli, deseeded and finely chopped
    1 garlic clove, crushed
    2cm fresh root ginger, grated
    280g extra firm tofu, cut into bite-sized cubes
    1 large carrot, grated
    235g pak choi, quartered lengthways
    225g pack instant vermicelli rice noodles
    2 tbsp toasted sesame oil
    1 tbsp vegetable oil
    4 essential salad onions, sliced
    1 lime, juice of ½ and ½ cut into wedges


    1. Mix the soy sauce and 4 tbsp vinegar in a bowl with the honey, chilli, garlic and ginger. Stir in the tofu and leave to marinate while you prepare the other ingredients. Stir the remaining 1 tbsp vinegar, the carrot and a pinch of salt together in a bowl and set aside to lightly pickle.

    2. Meanwhile, set a steamer over a pan of boiling water and steam the pak choi with a pinch of salt for 3-5 minutes until the stems are almost tender. Use the same pan of water to soak the noodles, off the heat, for 3 minutes; drain and stir through the sesame oil. Set both aside and keep warm.

    3. Heat the vegetable oil in a frying pan over a high heat. Reserving the marinade, scoop the tofu into the pan and fry for 2-3 minutes on each side until golden. Add the salad onions and cook for 1 minute. Pour the marinade over the tofu and stir until coated. Add the lime juice and cook for 1 minute until bubbling and slightly thickened. Serve in bowls with the noodles, pak choi and pickled carrots, plus the lime wedges on the side for squeezing over. 

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    This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue


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