Lisboa Noodles With Crispy Tofu

This fragrant recipe from Nina's new book is inspired by a udon noodle dish she sampled in Lisbon. Here, she's adapted it to create a tasty plant-based version, complete with crispy tofu and a delicious homemade marinade.
Lisboa Noodles With Crispy Tofu


Serves 2



Total Time

25 Minutes


200g of udon noodles or any
of your choice
240g of firm tofu, cut into 2cm cubes
2 pinches of dried chilli flakes
3 tbsp of sunflower oil
Juice of half a lime
A small bunch of coriander leaves, roughly chopped
4 pak choi, trimmed and roughly chopped
2 tbsp of toasted sesame oil
Salt and pepper
Extra lime for garnish
For the marinade
4 tbsp of toasted sesame oil
6 tbsp of sunflower oil
1 tsp of ground paprika
2 tbsp of grated garlic (about 2 cloves)
8 tbsp of lime juice (about 1 lime)
2 pinches of dried chilli flakes
3 tbsp of soya sauce (I use tamari)


Step 1

In a small bowl, mix all the ingredients together for the marinade.

Step 2

Cook the noodles according to the packet’s instructions and drain.

Step 3

In a large frying pan, add half the sunflower oil and half the tofu cubes.

Step 4

Fry, turning each one when each side is crispy.

Step 5

Season generously with salt, pepper and chilli flakes. This will take about 5 minutes (make sure about half the sides are golden).

Step 6

Transfer to a plate and fry the second batch in the same way. Then, add the sesame oil to the pan and add the pak choi. Fry for about 1 minute to soften before adding the tofu and noodles back into the pan.

Step 7

Squeeze over half a lime and the marinade.

Step 8

Toss everything together for 30 seconds to cook the garlic a little and soften the taste. Then mix in the coriander and serve.

Recipe courtesy of Saucy by Nina Parker. Available at

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