Orange, Tofu & Chilli Noodles

Orange, Tofu & Chilli Noodles

Put the wok away and throw all the ingredients into a roasting pan. In this recipe, crispy baked tofu, broccoli, cashews and soft noodles are baked with orange and soy, while ready-to-wok noodles can be found in supermarkets – just be sure they don't contain eggs to keep things vegan.
Photography: ©LUKE ALBERT
Serves 2
Total Time
45 Minutes
1 x 280g block of extra-firm tofu, drained & pressed and cut into bite-sized cubes
1 drizzle of sunflower oil
1 tbsp of light soy sauce
1 small red chilli, deseeded & thinly sliced
200g of Tenderstem broccoli
1 generous handful of sugar snap peas, sliced diagonally
300g of ready-to-wok (egg-free) noodles
½ unwaxed orange, zest & juice
1 tsp of sesame seeds
1 tsp of roasted cashews
1 spring onion, finely chopped
1 small handful of coriander leaves, torn
Step 1

Preheat the oven to 200°C/400°F/gas mark 6.

Step 2

Place the tofu in a deep roasting pan and drizzle with the sunflower oil and soy sauce. Bake in the oven for 20 minutes, then remove from the oven and use tongs to turn the tofu. Throw in the chilli, broccoli and sugarsnap peas and cook for a further 10 minutes.

Step 3

Meanwhile, soak the noodles in hot water for a couple of minutes, until they are easy to separate. Drain away the hot water.

Step 4

Add the noodles to the pan, tucking them in around the tofu and vegetables, then scatter over the orange zest and squeeze over the juice, followed by the sesame seeds and cashews. Return to the oven for 5-6 minutes until the noodles are hot.

Step 5

Remove from the oven and scatter over the spring onion and coriander leaves.

EASY TIP: The key to cooking perfect extra-firm tofu is to remove as much moisture as possible, by draining and pressing the block. You can purchase a tofu press to do this effectively, or simply wrap the tofu in kitchen paper or a clean, dry tea (dish) towel and place on a large plate. Place another plate on top of the block and add a couple of cookbooks or a heavy pan to weigh it down. Allow to stand for 1 hour, before slicing the tofu into pieces.

Vegan Roasting Pan by Katy Beskow (Quadrille, £15) Photography ©Luke Albert

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

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