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This meal makes a great next-day lunch as it doesn’t require heating up to be properly enjoyed! Just pack some chopsticks and consider yourself a Japanese chef.

You will need

Serves 4

Spicy Tofu

  • 300 g firm silken tofu, cut into 2-3 cm cubes
  • 1/2 cup cornflour
  • 1 tablespoon sesame oil
  • 1 tablespoon salt reduced soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon chilli paste
  • 1/4 cup water


  • 270 g (1 packet) soba noodles*
  • 1/2 cup water
  • 1 tablespoon sesame oil
  • 2 tablespoons salt reduced soy sauce
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons rice wine vinegar
  • 1 cup edamame beans (or peas)
  • 1 Lebanese cucumber, halved lengthwise and finely sliced
  • 2 tablespoons pickled ginger, roughly chopped
  • 1 tablespoon black sesame seeds

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15 mins to prep

20 mins to cook

  1. Step 1

    Spread cornflour over a large plate and gently toss through tofu cubes until well coated.

  2. Step 2

    Heat oil in a large frying pan over medium heat. Fry tofu 1-2 minutes on each side, turning carefully, until golden brown.

  3. Step 3

    Mix together soy sauce, brown sugar, chilli paste and water in a small bowl and pour over tofu. Heat for 1-2 minutes until mixture becomes thick and sticky, and make sure tofu is thoroughly coated. Set aside.

  4. Step 4

    Boil noodles in water for 3-4 minutes until soft. Place in a colander and rinse well.

  5. Step 5

    Mix together water, sesame oil, soy sauce, maple syrup and rice wine vinegar in a small bowl.

  6. Step 6

    Pour over noodles and toss through along with edamame beans, cucumber, pickled ginger and sesame seeds. Top with tofu and serve.

Hot tip!

*”Soba” is the Japanese word for buckwheat, which is a really nutritious, naturally gluten-free grain! But some soba noodles contain other grain blends. If you are a coeliac, make sure your noodles are strictly buckwheat or specifically labelled “gluten-free,” and swap your soy sauce for gluten-free tamari sauce.

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