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Hoisin Tofu Stir-Fry

Hoisin Tofu Stir-Fry

with Noodles

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We love a good veggie dish and this deliciously simple Hoisin Tofu with Noodles recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SoyaCereals containing GlutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block(s)

Smoked Tofu


1 unit(s)

Red Pepper

1 unit(s)

Echalion Shallot

1 bunch(es)


1 unit(s)


½ unit(s)

Red Chilli

4 tbsp

Hoisin Sauce


1.5 tbsp

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

2 unit(s)

Egg Noodle Nest

(ContainsCereals containing Gluten, Egg)

1 pack(s)

Sugar Snap Peas

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2159 kJ
Energy (kcal)516 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate82 g
of which sugars27.0 g
Protein30 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Kitchen Paper
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water with a pinch of salt to the boil on high heat. Chop the tofu into 2cm cubes and lay them on some kitchen roll to soak up some of the moisture.


Halve and remove the core from the pepper, thinly slice. Halve, peel and thinly slice the shallot. Roughly chop the coriander (stalks and all). Zest the lime then cut in half. Halve the chilli, deseed and finely chop.


In a small bowl, mix the hoisin, soy sauce, lime zest, water (see ingredients for amount), and lime juice.


When the water is boiling add the noodles and cook for 4 mins until tender but still a little firm. When cooked, drain in a colander, return to the pan and keep to one side. TIP: When the noodles are cooked and drained add a drizzle of oil to coat them and to prevent them from sticking together.


Meanwhile, heat a splash of oil in a large frying pan or wok over high heat. Add the tofu along with a pinch of salt and black pepper. Stir-fry until golden, 5-6 mins. Add the shallot and pepper and stir-fry until starting to soften, 2-3 mins.


Add the sugar snap peas to the pan and cook, stirring, for another 2 mins. Add the drained noodles, followed by the sauce you made in step 2 and toss together to coat all the ingredients in the sauce. Bring to a bubble and cook until everything is piping hot and the sauce has reduced slightly, 2-3 mins. Season to taste with a pinch of salt and pepper. Serve in bowls and ENJOY!