Photo of Griddled tofu with colourful noodles by WW

Griddled tofu with colourful noodles

Points® value
Total Time
18 min
10 min
8 min
Rustle up this tasty vegetarian dish for a quick and healthy dinner.


Plain Tofu

250 g, firm, cut into 4 slabs

Calorie controlled cooking spray

5 spray(s)

Lime Juice, Fresh

60 ml, (4 tbsp)


2 clove(s), small

Chilli, green or red

1 individual

Soy Sauce

2 tablespoon(s)


75 g, oyster


60 g

Carrots, raw

1 medium, cut into thin strips

Spring Onions

2 medium

Root Ginger

1 teaspoon(s)

Amoy Straight to Wok Medium Noodles

300 g, egg noodles

Coriander, fresh

2 tablespoon(s), leaves (handful)


½ medium, wedges (or lime wedges) to serve


  1. Lay the tofu in a wide, shallow dish and cover with boiling water. After 2 minutes, drain off the water and add the juice of half the lime, 1 garlic clove, crushed, half the chilli, chopped, and 1 tbsp soy sauce. Cover and leave to marinate for at least 30 minutes.
  2. When ready to cook, prepare the vegetables: tear the mushrooms; halve the mangetout lengthways; cut the carrot into strips the same size as the mangetout, and finely slice the spring onion, ginger and remaining chilli. Crush the remaining garlic clove.
  3. Heat a griddle pan and spray with low fat spray. Add the tofu pieces and cook for 6–8 minutes, turning 3–4 times.
  4. Meanwhile, heat a wok, spray with low fat spray and add the carrot and mushrooms. Stir fry for 1 minute then add the mangetout. Stir fry for 1 minute more then add the spring onion, chilli, ginger and garlic. Stir fry for 1 minute more then add the noodles, the remaining soy sauce and the juice of the remaining ½ lime.
  5. Stir the noodles and vegetables together for 2 minutes then divide between 2 shallow bowls. Top with the griddled tofu and sprinkle with coriander. Serve with lemon or lime wedges.