Sticky Tofu Noodles 3-2-1
Prep: 15 min
Cook: 15 min
Servings: 2
A good quality curry paste is a great shortcut to adding a flavour punch to tofu.


  • 1 1/2 tbs laksa paste
  • 300 g firm tofu, cut into chunks
  • 1 tsp water
  • 100 g rice noodles, to make 2 cups cooked
  • 1 tsp oil
  • 1 bunch bok choy
  • 1 carrot, thinly sliced
  • 1/2 capsicum, thinly sliced
  • 3 tbs reduced-fat coconut milk
  • 2 tsp salt-reduced soy sauce
  • 2 tbs lime juice


  1. Put the laksa paste, tofu cubes and water in a bowl and stir to coat the tofu.
  2. While tofu marinates, cook noodles according to packet instructions, drain and set aside.
  3. Heat oil in a large frypan, and fry the laksa covered tofu pieces until golden (4-5 minutes). Remove from pan and set aside.
  4. Pull the bok choy leaves apart, and wash well. Slice up the stems thinly and set aside the leaves. Cook the carrot, capsicum and bok choy stems on a high heat for 2 minutes, or until just soft.
  5. Add the coconut milk, soy sauce, lime juice and vegetables to the pan and turn off the heat. Stir to cover the vegetables in sauce.
  6. Serve the noodles, tofu and vegetables in a bowl, pouring the pan juices over the top.

  • recipe step image
    Ingredients for sticky tofu noodles

*To make this dish vegetarian, seafood-free and gluten-free, use a spice paste with no seafood or gluten

Healthy tip!

On a budget? If fresh produce is not available or is too expensive, try canned or frozen fruit and veg!

Nutrition Information

per serving per 100g
Energy 2164 kJ 315 kJ
517 Cal 75 Cal
Protein 29 g 4 g
Fat, total 22 g 3 g
— saturated 4 g 1 g
Carbohydrate 42 g 6 g
— sugars 9 g 1 g
Sodium 1090 mg 159 mg
Fibre 17 g 2.4 g

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