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Photo of Chilli and basil tofu by WW

Chilli and basil tofu

2 - 10
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
A flavoursome vegetarian dish that is sure to satisfy


Soy sauce

2 tbs


2 clove(s), crushed

Fresh red chilli

2 tsp, finely chopped

Firm tofu

300 g, thinly sliced

Dry soba noodles (100% buckwheat)

280 g

Sunflower oil

1 tbs

Red onion

1 medium, thinly sliced


2 medium, thinly sliced


1 bunch(es), cut into 4cm lengths

Sugar snap peas

100 g

Fresh basil

¼ cup(s)


  1. Combine soy sauce, garlic and chilli in a medium bowl. Add tofu and toss to coat.
  2. Cook noodles following packet instructions or until just tender. Drain.
  3. Drain tofu, reserving marinade. Heat a wok over high heat. Add half the oil and heat for 10 seconds. Cook tofu, in batches, for 2–3 minutes each side or until golden. Transfer to a plate and cover to keep warm. Heat remaining oil in wok for 10 seconds. Stir-fry onion and carrot for 2 minutes. Add broccolini and stir-fry for 3–4 minutes or until vegetables are tender.
  4. Add sugar snap peas and reserved marinade and stir-fry for 1 minute. Add drained noodles and stir-fry until heated through. Divide noodle mixture among serving bowls. Top with tofu and basil. Serve.


TIP: You can use any dried Asian noodles for this recipe.