Street-stall energy meets cosy Tuesday night at home.
This bowl is all about silky noodles, crispy-edged tofu, a creamy sesame-soy sauce, and optional chilli heat that brings the warm fuzzy noodle-hug energy we all secretly need.
And yes — you can make tofu crispy without deep frying or making your kitchen smell like a hawker stall at closing time. Promise.
Whether today is a gentle, soothing, mild noodle night or a spicy, sweat-on-the-forehead, bring-the-fire night, you’re covered.
🌟 Why You’ll Love It
- 15-minute weeknight win
- Vegetarian + protein-rich
- Ultra-satisfying creamy sauce without dairy
- Pantry-friendly ingredients
- Single-serve — no tofu bricks haunting the fridge
🛒 Ingredients (Serves 1)
Noodles & Tofu
- 100g thin egg noodles
- 150g firm tofu (cut from a 300g Coles pack)
- 1 tsp cornflour (optional – helps crisping)
- 1 tsp neutral oil (e.g., canola)
Veggies
- 1 cup baby spinach (or bok choy)
- 1 spring onion, sliced
Sauce
- 1 tbsp soy sauce
- 1 tbsp tahini or peanut butter
- 1 tsp sesame oil
- 1 tsp rice vinegar or lime juice
- ½ tsp sugar or honey
- 1 garlic clove, grated
- 1–2 tbsp warm water to thin
Spice Options
- Mild: none or small pinch chilli flakes
- Spicy: 1–2 tsp chilli crisp or sriracha
👩🍳 Method
- Prep tofu
Pat tofu dry (key step).
Toss cubes in cornflour if using. - Cook noodles
Boil, drain, set aside. - Crisp tofu
Heat oil in pan.
Cook tofu until golden on all sides (5–7 mins).
Remove and admire your crispy work. - Make sauce
Mix soy, tahini/peanut butter, sesame oil, vinegar/lime, sugar, garlic, warm water.
Add chilli if spicy mood. - Wilt greens
Toss spinach into hot pan — 30 seconds until just soft. - Combine everything
Add noodles, sauce, tofu, spring onion.
Toss gently until glossy and heated through. - Serve & slurp
Sprinkle extra sesame seeds or chilli oil if fancy.
🔥 Spice Settings
| Mood | Sauce Add-Ons |
|---|---|
| Zen + soothing | No chilli, extra sesame oil |
| Warm and tingly | Pinch chilli flakes |
| Full slurp-and-sweat joy | Chilli crisp drizzle + flakes |
💡 Plan4One Tips
- Freeze leftover tofu in single portions — no waste
- No tahini? Peanut butter works beautifully
- Add grated carrot or mushrooms for extra fibre
- For extra satiety: top with a soft-boiled egg (yes, on tofu noodles — don’t knock it)
🧊 Storage & Reheat
Best fresh (creamy sauce texture!) but:
- Fridge: 1 day
- Reheat: gently in pan with splash hot water
Tofu stays crisp-ish if you re-pan fry 2 mins first.
🛍️ Coles Shopping List
Produce
- Baby spinach
- Garlic
- Spring onions
- Optional: lime
Protein
- Firm tofu (300g pack — use half)
Pantry
- Thin egg noodles
- Soy sauce
- Tahini or peanut butter
- Sesame oil
- Rice vinegar
- Cornflour (optional)
- Sugar or honey
- Chilli crisp or sriracha (optional)
🍴 Nutrition Snapshot (Approx.)
| Calories | ~520 kcal |
| Protein | ~26g |
| Fibre | ~5g |
| Confidence boost | High — you cooked tofu like a pro |
👋 Final Bite
This is that quiet-luxury noodle bowl — bold flavours, creamy sauce, satisfying textures, all without leaving the comfort of your kitchen slippers.
Loved slurping this one?
Drop a comment, share it, or slide into the DMs with your bowl pic 🤳
