Tofu-veggie stir fry with soybean pasta!

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Tofu-veggie stir-fry made tasty with a simple technique that gives the tofu perfect texture and flavour. We have paired this dish with our Organic Soybean Pasta for added protein and a delicious alternative to traditional pasta.

Some stir-fry tips to keep in mind:

  • Use a wok if you have one or a large pan with sloping sides.
  • Fry at a high heat to cook the vegetables fast but still keeping that crunchy bite!


  • 396 g firm or extra-firm tofu
  • 150 g Orwell organic soybean spaghetti
  • 3 carrots, cut into thin sticks
  • 1 onion, finely sliced
  • 1sp toasted sesame oil for sautéing

To finish

  • Black sesame seeds
  • Parsley


Preheat oven to 200 C and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place something heavy on top to apply pressure and remove moisture.

Once dry, chop into roughly 1-inch cubes or rectangles.

Place tofu on a lightly greased or parchment-lined tray to bake for a total of 25-35 minutes, turning halfway through to ensure even cooking, this will dry out the tofu and help give it a more meat-like texture.

Once it’s golden brown and firm, remove from the oven to set it out to dry while you prep your vegetables.

Bring a large pan of water to boil and add your soybean pasta to simmer for 3-5 mins.

Put a large wok over medium-high heat, add sesame oil and swirl to coat. Then add your vegetables and toss to coat. Cook for 5-7 minutes, stirring often. When they have some colour and have softened add the tofu and pasta, then stir to coat.

Cook for a further 3-5 minutes.

Now your dish is ready to enjoy! Try sprinkling some black sesame seeds and parsley on top to finish.

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