Photo of Tofu & mushroom stir-fry with sesame noodles by WW

Tofu & mushroom stir-fry with sesame noodles

Points® value
Total Time
30 min
15 min
15 min
Sitr-fries are great for getting maximum flavour in a flash. This one teams tasty mushrooms with tofu.


Plain Tofu

396 g

Soy Sauce

2 tablespoon(s)

Root Ginger

1 teaspoon(s), grated

Chilli flakes

1 pinch

Egg noodles, dry

180 g, medium

Sesame Seeds

1½ teaspoon(s)

Calorie controlled cooking spray

4 spray(s)


200 g, shiitake or chestnut, larger ones, halved

Spring Onions

6 medium, 1 finely sliced, the others cut into 3cm pieces


2 clove(s), crushed

Root Ginger

1½ inch slice(s), grated

Lemon grass stems

½ individual, outer layers removed and the stem very finely chopped

Chilli, green or red

2 individual, green, deseeded, 1 finely chopped,1 sliced


½ zest(s) of 1, finely grated


1 medium, cut into wedges, to serve


  1. Drain the tofu, wrap it in kitchen paper and put it on a plate. Top with another plate and settle a few full food tins on top. Leave for 10 minutes, then remove the paper towel and cut the tofu into 3cm cubes.
  2. Cook the noodles to pack instructions, drain well then toss with the sesame seeds and set aside.
  3. Mist a large nonstick wok with cooking spray, set over a high heat and fry the tofu for 3-4 minutes, until brown on all sides, then transfer to a plate. In a small ramekin, combine 2 tbsps soy sauce, pinch of chilli flakes and 1 tsp grated ginger, set aside.
  4. Mist the wok with more cooking spray, then fry the mushrooms and spring onion pieces for 3-4 minutes. Add the garlic, ginger, lemongrass and chopped chilli and cook for another minute. Add the lime zest and soy ginger mixture and toss together, then stir through the noodles.
  5. Serve the noodles topped with the tofu, the sliced spring onion and sliced chilli, with the lime wedges on the side.