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Spicy BBQ Tofu

with Warm Sesame Noodle Salad
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
331 kcal
Protein
: 
9.9g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Soya
  • Wheat
  • Cereals containing gluten
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Lime

280 grams

Firm Tofu

1 bunch(es)

Coriander

1 unit(s)

Spring Onion

24 milliliter(s)

Sesame Oil

25 grams

Ketjap Manis

(Contains: Soya)

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

32 grams

BBQ Sauce

1 sachet(s)

Sriracha Sauce

120 grams

Coleslaw Mix

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Energy (kJ)1384 kJ
Energy (kcal)331 kcal
Fat1.3 g
of which saturates0.5 g
Carbohydrate68 g
of which sugars14 g
Dietary Fibre4.8 g
Protein9.9 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Peel and grate the garlic.  

Zest and cut the lime into wedges. 

Slice the tofu widthways into 2 thick 'steaks' per person and pat dry with kitchen paper.

Roughly chop the coriander (stalks and all).

Trim the spring onions then slice thinly.

2

-Fill and boil your kettle

- Make the dressing for the noodles by mixing the, sesame oil, sugar for the noodles (see ingredients for amount), half the ketjap manis and a squeeze of lime juice and zest in a large bowl.

- Stir to combine then set to one side. 

-Fill and boil your kettle 

3

- Heat a drizzle of oil in a large frying pan over medium-high heat. 

- Once hot, lay the tofu slices into the pan and cook until golden, 4-5 mins on each side. Adjust the heat if necessary.

- Meanwhile, make the BBQ sauce by mixing the BBQ sauce, sriracha and water (see ingredients list for amount) in another small bowl. 

- Once the tofu is golden, turn off the heat and carefully pour in the BBQ sauce. 

- Turn the tofu over in the sauce to evenly coat. 

-Transfer the tofu to a plate and keep warm. Wipe out the pan but don't wash it up.

4

-While the tofu is frying, pour the boiling water from your kettle into a large saucepan with a pinch of salt and bring back to the boil.

- Cook the noodles for 4 mins. 

- Drain in a sieve and add to the bowl with the dressing. Mix well. 

5

Return the now empty frying pan to medium-high heat and add the coleslaw mix, half the spring onions and garlic with the remaining ketjap manis. Stir fry for 2 mins, until just tender. Add this to the bowl with the noodles and dressing and mix well with the coriander.

6

-Serve the noodles onto plates and pop the tofu (and all the BBQ sauce!) on top. 

- Sprinkle over the remaining spring onions, serve with lime wedges and tuck in!

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