Sticky Chilli Tofu with Spring Greens & Rice Noodles

Serves: 4

Chef Top Tip

"If you prefer, you can grill the tofu in this recipe - which adds a lovely BBQ tone to the flavour."


  • 250g flat rice noodles
  • 400g Oriental tofu, cut into 1cm cubes
  • 1 garlic clove, crushed
  • 5cm piece root ginger, finely chopped or grated
  • 6 spring onions, shredded
  • 350g spring greens, coarsely shredded
  • 2 carrots, thinly sliced
  • 4 tbsp sunflower oil
  • 2 tbsp kecap manis (Indonesian thick soy sauce)
  • 1 tbsp red wine vinegar
  • 1 tbsp sesame oil
  • 4 tbsp sweet chilli sauce


  1. Place the tofu in a bowl, add the sweet chilli sauce and half the garlic - marinade uncovered for 2 hours.
  2. Cook the rice noodles in a large pan of boiling water for about 2-3 minutes and then drain them. If not using them straight away, add little oil to stop them sticking together.
  3. Heat the sunflower oil in a wok or large frying pan over a high heat.
  4. Remove the tofu from the marinade, add to the wok in batches and fry for about 2-3 minutes until golden.
  5. Remove the tofu from the wok and place to one side.
  6. Add the remaining garlic to the wok along with the ginger and stir fry for one minute.
  7. Add the onions, carrots, spring greens and continue stir frying until the vegetables become wilted.
  8. Add the soy sauce, vinegar and the remaining marinade from the tofu.
  9. Return the noodles to the wok along with the sesame oil.  Add the tofu and mix together - then serve immediately.

All products marked in bold are available to purchase through Vegetarian Express.